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 colored, granular powder form polydextrose is perfectly soluble in water. Dr. The use of polydextrose as a food additive discovered by Hans Renhard in 1965 was approved by the US Food and Drug Administration in 1981. Glucose obtained from corn starch is used as raw material in the production of commercial polydextrose. Polydextrose is obtained by polymerizing at high temperature in the presence of glucose sorbitol and citric acid. The mixture contains 89 parts of glucose versus 10 parts of sorbitol as plasticizer and 1 part of citric acid as catalyst. The polydextrose obtained by crosslinking the glucose molecules is subjected to a series of purification processes and is made commercially available. The final product may contain a small amount of sorbitol and citric acid.

Polydextrose, which has the feature of soluble dietary fiber, provides saturation, helps to regulate blood sugar level and maintain weight. The polydextrose, which is used as a sugar, starch or fat substitute, especially in the production of low-calorie foodstuffs, provides 1 kcal energy when consumed. Polydextrose used as filler in the production of various foods, especially low-calorie products; it is also included in the formulation with properties such as thickening, moisture-retaining and improving mouth feel.

In the production of low calorie bakery products such as bread, pizza dough, crackers, lavash, polydextrose is included in the formulation to provide desired mouth sensation and texture properties while substituting sugar and starch. Polydextrose also contributes to prolong the shelf life of these products with its moisture-retaining feature.

The polydextrose added to carbonated or non-carbonated beverages to replace sugar or to increase the amount of dietary fiber acts as a filler to provide the desired product structure. It also improves the mouth feel by making the polydextrose product feel more oily in low-fat milk drinks.

The polydextrose included in the low-calorie chocolate formulation helps maintain the creamy structure of the product and contributes to the flavor with its mild caramel flavor.

Dietary fiber-enriched pasta and noodles are used to produce polydextrose. Polydextrose improves the mechanical properties of the dough during processing, allowing the product to take the desired shape and maintain.

Polydextrose contributes to the oral sensation, fullness and textural properties of sugar, which is substituted with synthetic or natural sweeteners, which are used in the production of various foods and give intense sweetness.

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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?
It is a bulking agent while claims go for the FIBER content (is that really causing a positive effect?). Most indicate satiety effect compared to sugar.
Used in many of the food industries for texture, structure development of products etc.

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