Polydextrose is a food ingredient often used in diet and health food applications.
Known for its soluble fiber characteristics, polydextrose is used to reduce calories and substitute glucose by replacing sugar,
increasing fiber content, and reducing fat.
Synthesized from dextrose
and sorbitol (and 1%
), polydextrose was approved by the
FDA in 1981 as E number: E1200. Originally developed in Europe, polydextrose is now available worldwide.
What is Polydextrose Used in?
Polydextrose is a versatile ingredient with a number of uses. Among them, sugar-free, low-carb, and diabetic food products
often use polydextrose to control fat content, replace sugar and starches, and boost fiber.
Polydextrose can also be used as a thickening agent, stabilizer, and humecant.
Puddings, gelatins, soft drinks, hard candies, and many other sweets can use polydextrose in place of sugar for those
needing a diet or diabetic alternative. Some food makers even add small amounts to stews and soups as a thickener and
as a good source of fiber.
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