What is Polydextrose?

E1200, as the European Union calls it, is a synthetic polymer formed by crosslinking a large number of glucose molecules. Tasteless, odorless, white cream colo…

1. Food & Material Scientist reply

   Great information. It is usually defined as a synthetic polymer of glucose. Why exactly is this called synthetic when the crosslinking of glucose (+ sorbitol + citric acid) occurs…

2. Food R&D Emeritus reply

   Well so much for theory ...the question, have anyone here used polydextrose in formulated food products?

3. Ufuk Ayyıldız reply

   i tried to make some snack bars with polydextrose. my traget was reducing the sucrose content and make bars less sweet.