Multiple identities Diverse characteristics Multiple applications of polydextrose

Polydextrose is a low-calorie, low glycemic index of special compounds, with the characteristics of water-soluble dietary fiber and prebiotics, composed of naturally occurring glucose and a small amount of sorbitol, citric acid by high temperature melting and polycondensation, is a random cross-linked glucose composed of polysaccharides.

Multiple identities

Polydextrose has multiple "identities". The first is an ordinary food: on November 28, 2014, the former National Health and Family Planning Commission's reply letter on polydextrose related issues clearly pointed out that polydextrose can be managed as an ordinary food raw material; secondly, food additives: "National Standard for Food Safety" Food Additive Use Standard (GB2760) lists polydextrose as a thickener, leavening agent, water retention agent, stabilizer, the scope of use is relatively wide, and there is no limit; in addition, it belongs to the nutrition enhancer: according to the "National Standards for Food Safety" According to the standard for the use of food nutrition fortifiers (GB 14880-2012), polydextrose can be used as a nutritional enhancer in infant formulas in an amount of 15.6-31.25 g/kg.

The features are remarkable

Water-soluble 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. Unlike regular fiber fillers, polydextrose dissolves faster, and if food-grade KHCO3 (potassium bicarbonate) is added to form polydextrose-K, the dissolution rate is even further.

Solution viscosity At the same concentration, the viscosity of polydextrose solutions is higher than that of sucrose solutions and sorbitol solutions. Its viscosity decreases with increasing temperature, and this property is very similar to sucrose solutions, so the taste and texture of polydextrose in food can replace sugars or lipids.

Moisturizing When the temperature is relatively high, the polydextrose will fully absorb water in the case of a solid state, so it can also be used as a moisturizer to control the humidity change of food and play a certain antiseptic role.

Taste Polydextrose itself has no sweetness, but it can be combined with high-sweetness and low-calorie sweeteners to make low-calorie sweets.

Polydexcose is very stable, and it is difficult for microorganisms to survive in it. At 75% relative humidity, the concentration is reduced to 80%, and at 52% relative humidity, the concentration can be reduced to 90%. If left at high temperatures for a long time, the color will darken, so it should be placed in a low temperature closed container.

Wide range of applications

Health food According to the announcement of the State Administration for Market Regulation "Provisions on The Provisions on the Use of Auxiliary Materials and Their Use of Health Food Filing Products (2019 Edition)", polydextrose can be used in solid preparations and liquid preparations in an appropriate amount according to production needs.

Because polydextrose has a low caloric value, it can be used to produce low-energy, slimming health food.

Yogurt Polydexcose, as a water-soluble dietary fiber with health care functions, is most commonly used to be added to dairy products to enhance the nutritional health function and taste of dairy products.

Studies have shown that the polydextrose and white sugar in the ratio of 4:5 after the compounding of fresh milk fermentation into yogurt, found that the curd is uniformly free of whey precipitation, the color is white porcelain color, flavor, taste are better, and can significantly promote the proliferation of lactic acid bacteria in yogurt, change the tissue state of the product, improve milk flavor, has the effect of promoting the proliferation of bifidobacteria, can supplement the nutritional health function of yogurt, and greatly improve the quality of yogurt.

Ice cream Polydextrose has a good lipid substitute function and is suitable for functional ice cream. Under the premise of keeping other ingredients unchanged, 20% and 40% of margarine are replaced with polydextrose, and indicators such as its swelling rate are determined. The experimental results show that polydextrose can replace some of the fats in ice cream, which has no significant effect on the taste and texture of ice cream, and the process performance is similar to that of unplaceped ice cream products, but the calories are significantly reduced.

Baked goods Polydextrose is also widely used in baked goods such as cakes. There are experiments to replace 25%, 50%, 75%, l00% of the sucrose in the cake with polydextrose and acesulfame, respectively, and experiments have proved that the color of the replaced product is slightly lighter than that of the non-substituted product, and the pH value is not much different, all around 5.4.

The results of sensory evaluation show that after substitution, the texture of the product is soft, the moisture is good, similar to the product before the replacement, and the volume of the cake is larger than that of the non-replacement sample, that is, the expansion is large, and the appearance is undifferentiated, the taste is delicate, and it has a good flavor; the larger the proportion of substitution, the better the elasticity, and the smaller the hardness. Therefore, polydextrose can replace sucrose for the production of low-calorie cakes.

Polydextrose is also a good ingredient for sugar-free confectionery, and its high water solubility and high viscosity can guarantee good chewability of hard sugar and gummy; the characteristics of preventing crystallization make it suitable for sugar alcohol candy.

Beverage Polydextrose has good water solubility, low pH and high stability under heating conditions, stable in shelf life, no fiber loss and other excellent characteristics, widely used in beverage products (including solid beverages), no bad taste, good color and transparency, and can enhance the taste of sugar-free or low-sugar beverages.

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