| Customization: | Available |
|---|---|
| CAS No.: | 68424-04-4 |
| Formula: | C12h22o11 |
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Polydextrose is a water-soluble dietary fiber with the chemical formula (C6H10O5)n. It is white or off-white solid particles, easily soluble in water, with a solubility of 70%. The pH value of 10% aqueous solution is 2.5-7.0. It has no special smell. It is a food component with health care functions and can supplement the body's needs.
| Item Name | Polydextrose |
| Color | light yellow |
| Odor | no objectional odor |
| Form | powder |
| Polydextrose (Based on dry, ash free products), % | 97.3 |
| Loss on drying, % | 0.72 |
| Ash % | 0.03 |
| Glucose and sorbitol (Based on dry, ash free products), % | 4.9 |
| 1,6-dehydrated-D-glucose (Based on dry, ash free products), % | 0.9 |
| PH | 2.95 |
| 5-hydroxymethylfurfural (Based on dry, ash free products), % | 0.02 |
| Pb, mg/kg | 0.1 |
Low calorie, low glycemic index: 1-2 kcal/g. Polydextrose is an ideal dual-functional ingredient for developing low-calorie healthy foods. It can effectively reduce the post-meal glycemic effect by replacing sucrose.
| Application | Application effect analysis |
| drinks | Provide appropriate viscosity, increase beverage flavor and solid content; increase dietary fiber content; dietary fiber can be used to supplement the taste of sugar-free beverages. |
| Dairy | Improve flavor, texture and sweetness; can replace part of fat; can be used as a prebiotic in lactic acid bacteria beverages, and also plays a role in thickening and stabilizing. |
| Baking | Good water holding capacity is beneficial to the preservation of the product and improves the taste; inhibits starch aging; reduces the sweetness of the product and provides a sugar-like texture and taste. |
| ice cream | It can replace part of fat and sugar, effectively improve product texture and taste, obtain a refreshing and smooth taste, and reduce the formation of ice crystals. |
| Snack foods | Replace part of the sugar; delay starch coagulation and change thermosetting properties; have good moisture retention, improve texture and taste, and extend shelf life. |
| Alcohol | It effectively increases the solids and the viscosity of the wine; at the same time, it prevents the precipitation of dissolved substances in the wine, improves the clarity, enhances the flavor of the wine, and makes it taste mellower and more refreshing. |
| Meat products | Maintain the moisture of meat products, reduce calories, reduce oil oxidation, extend the shelf life of meat products; improve the yield rate, etc.; increase the elasticity of meat products. |
| Noodles | It can improve the chewiness of pasta products, enhance the viscoelasticity and flexibility of dough; during the frozen storage of dough, it can reduce the formation of ice crystals and protect the internal tissue structure. |
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