What are the functions and uses of polydextrose?

Before learning about polydextrose, let's learn about sugars used in food. According to the classification of sugars, there are monosaccharides, disaccharides, and polysaccharides. 

1. Monosaccharides are sugars that can no longer be hydrolyzed and are absorbed directly into the bloodstream, such as glucose. 

2. Disaccharides are formed by glycosidic bonds between two molecules of monosaccharides, such as sucrose. 

3. Polysaccharides are macromolecular carbohydrates composed of at least 10 monosaccharides with sugar chains bound by glycosidic bonds. Currently, the sugar substitutes approved for use in my country include maltitol, xylitol, erythritol, etc. 

source of e1200 polydextrose

The domestic definition of polydextrose in China is generally composed of glucose, sorbitol, and citric acid mixed in a certain proportion, heated and polymerized at high temperature, and refined, and these three raw materials are derived from corn. 

polydextrose is used in at least fifty countries around the world, and the number is constantly increasing. Among them, Argentina, Brazil, Belgium, the Netherlands, Luxembourg, Egypt, Indonesia, Japan, South Korea, Poland, Spain, Singapore, and other countries can label dietary fiber, and in Japan, e1200 polydextrose has been confirmed as a food.  

Polydextrose is used to adjust gastrointestinal function 

Since dietary fiber helps balance the digestive tract, consuming a high-fiber diet is key to maintaining a healthy digestive tract. As a water-soluble dietary fiber, polydextrose can shorten the emptying time of food in the stomach, promote the secretion of digestive juice, and facilitate the absorption and digestion of nutrients. It can shorten the time for the contents (feces) to pass through the intestine, reduce the pressure of the colon, reduce the contact time between harmful substances in the intestine and the intestinal wall, promote intestinal movement, and enhance the osmotic pressure of the colon, thereby diluting the concentration of harmful substances in the gastrointestinal tract. , and promote their excretion. 

Polydextrose as a fat substitute 

Polydextrose has a lower average dextrose equivalent DP than most carbohydrate polymers, and it forms a highly viscous gel-like matrix that contributes to a creamy and smooth mouthfeel. 

Polydextrose is about 1 cal/g, much lower than fat, has prebiotic properties and also provides some satiety. Polydextrose exhibits a fat-like plasticizing effect by retaining moisture, which is required for dessert products. Therefore, polydextrose can be used as an effective fat substitute. 

Polydextrose used in food

Food additives can be used as a thickener, filler, or formulating agent. It is an important raw material for making low-calorie, low-fat, low-cholesterol, and low-sodium healthy foods. 

It can display some important functions in food such as necessary volume, good taste, improved food oily taste, low freezing point, suitable for refrigeration meals, and sweet desserts, and will not cause dental caries. It can reduce the amount of sugar, fat, and starch in food, with low calories (4.18 KJ/g). 

1. For lactic acid bacteria beverages

Although the active bacteria drink contains a certain amount of beneficial bacteria, there are few beneficial bacteria left after passing through the human digestive tract, and its nutritional and healthcare functions are greatly reduced. The nutritional and health functions of non-active bacterial beverages are extremely limited. 

As a prebiotic functional factor, e1200 polydextrose can effectively multiply probiotics such as lactic acid bacteria and bifidobacteria when used in lactic acid bacteria beverages. In addition, it can increase the solid content of beverages, and improve and enrich the taste. It is added to beverages without affecting the taste, color, and transparency of the product itself. 

2. For ice cream production 

Lipid replacement: It can replace part of sucrose and fat without affecting the taste and structure of the product itself.

Antifreeze: It can reduce the freezing point of ice cream, reduce the formation of ice crystals, and obtain ideal hardness. 

3. For yogurt production 

Polydextrose can be used as a prebiotic to provide food for probiotics and increase the activity of bacteria in yogurt. Polydextrose has good stability under low pH value, no sweetness and neutral taste, high viscosity, preventing sucrose recrystallization and starch re-aging, and other excellent properties. When used in yogurt, it can improve the taste and improve the shelf life of yogurt. stability.