What are the characteristics and applications of polydextrose?

Polydextrose is a special compound with low calorie and low glycemic index. It has the characteristics of water-soluble dietary fiber and prebiotics. It is made of naturally occurring glucose and a small amount of sorbitol and citric acid through high-temperature melting and polycondensation. It is randomly cross-linked. A polysaccharide composed of glucose. Polydextrose has multiple "identities". The first is a common food, and the second is a food additive. Polydextrose is used as a thickening agent, leavening agent, water retention agent, and stabilizer, and has a wide range of applications and is not limited; polydextrose can be used as a nutritional fortifier for infants and young children. In the formula, the usage amount is 15.6-31.25 g/kg. 

The features are remarkable

1. Water solubility: Polydextrose is easily soluble in water and can dissolve about 80% when the temperature reaches 25 °C, and the solubility is stronger when the temperature rises. Different from ordinary fibrous fillers, polydextrose dissolves faster. If food grade KHCO3 (potassium bicarbonate) is added to form polydextrose-K, the dissolution speed will be further. 

2. Solution viscosity: At the same concentration, the viscosity of polydextrose solution is higher than that of sucrose solution and sorbitol solution. Its viscosity decreases with increasing temperature, which is similar to the sucrose solution, so the taste and texture of polydextrose in food can replace sugar or lipids. 

3. Moisturizing property: When the temperature is relatively high, polydextrose will fully absorb water when it is in a solid state, so it can also be used as a moisturizing agent to control the humidity change of food and play a certain antiseptic effect. 

4. Taste: Polydextrose itself has no sweetness, but it can be used with high-intensity and low-calorie sweeteners to make low-calorie desserts. 

5. Stability: Polydextrose is very stable, and it is difficult for microorganisms to survive in it. When the relative humidity is 75%, the concentration will shrink to 80%; when the relative humidity is 52%, the concentration can be reduced to 90%. Long-term storage at high temperatures will darken the color, so it should be stored in a closed container at low temperatures. 

Wide range of applications: Polydextrose can be used in appropriate amounts in solid preparations and liquid preparations according to production needs. Because polydextrose has a low-calorie value, it can be used to produce low-energy, slimming healthy food. 

1. Yogurt: As a water-soluble dietary fiber with health care function, polydextrose is most commonly added to dairy products to enhance the nutritional and health functions and taste of dairy products. The polydextrose and white sugar were compounded in a ratio of 4:5 and then added to fresh milk for fermentation to make yogurt. It was found that the curd was uniform without whey precipitation, the color was white porcelain, the flavor and taste were good, and it could significantly promote the production of yogurt. The proliferation of lactic acid bacteria in yogurt changes the organizational state of the product, improves the flavor of milk, and has the effect of promoting the proliferation of bifidobacteria, which can supplement the nutritional and healthcare functions of yogurt and greatly improve the quality of yogurt. 

2. Ice cream: Polydextrose is suitable for functional ice cream because of its good lipid replacement function. On the premise of keeping other ingredients unchanged, 20% and 40% of margarine were replaced with polydextrose, and the expansion rate and other indicators were measured. Polydextrose can replace part of the fat in ice cream and has no significant effect on the taste and texture of ice cream. The process performance is also similar to that of unsubstituted ice cream products, but the calories are significantly reduced. 

3. Baked goods: Polydextrose is also widely used in baked goods such as cakes. In some experiments, polydextrose and acesulfame potassium were used in combination to replace 25%, 50%, 75%, and 100% of sucrose in cakes. The experiment proved that the chromaticity of the substituted product was slightly lighter than that of the non-substituted product, and the pH value was different. Not big, all around 5.4. The results show that after the substitution, the product has a soft texture and good moisture retention, similar to the product before the substitution, and the cake volume is larger than that of the sample without substitution, that is, the expansion degree is large, and the appearance is indistinguishable, the taste is fine, and it has a good flavor. ; The larger the substitution ratio, the better the elasticity and the smaller the hardness. Therefore, polydextrose can replace sucrose in the production of low-calorie cakes. 

4. Candy: Polydextrose is also a good ingredient for sugar-free candy. Its high water solubility and high viscosity can ensure good chewiness of hard candy and gummy candy; the feature of preventing crystallization makes it suitable for sugar alcohol candy. 

5. Beverages: Polydextrose has excellent properties such as good water solubility, low pH value, high stability under heating conditions, stability during shelf life, and no fiber loss. It is widely used in beverage products (including solid beverages), without bad taste, color, and luster. and clarity, and enhances the taste of sugar-free or low-sugar beverages.