FCC V Food Grade Polydextrose

Polydextrose is our main product. We are the leading manufacturer of Polydextrose in China.

Polydextrose

CHARACTERISTICS AND PROPERTIES

Chemical Class: Randomly linked polymer of glucose (thermal polymerization of glucose)

Description    : Polydextrose, white or milky white non-crystalline powder, is a polymer of D-glucose with some bound Sorbitol and Citric acid.

Function        : The sugar polymer Polydextrose, because of its bulking properties, is used to replace a number of the technical effects of sucrose in various applications, i.e. baked goods, salad dressings, frozen desserts, and candies.

                       It is a unique reduced-calorie (one calorie/gram) bulking agent that can be used to substitute sugars and, in some instances fats.

     Because of its structure, Polydextrose is not readily digested, so it is a low-calorie sucrose substitute.

                       Polydextrose is a form of highly soluble fibre used to replace sugar and other high-glycemic carbohydrates. It has a negligible effect on blood sugar levels and a glycemic index of about 5.

Relative Sweetness: Not sweet. (Used together with other sweeteners)

Taste              : Bland.

Stability         : Stable under food manufacturing conditions, i.e. baking. Stable in

Solubility       : Soluble at ambient temperatures with light agitation.

Safety            : Safe.                                     

ADI                : Not specified (the safest category allocated by JECFA)

Approval        : Widely approved internationally.

FCC V Food Grade Polydextrose