Polydextrose is a synthetic polymer of glucose. It is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200.
In some ways this product represents the holy grail for low fat low sugar products. It provides bulk, texture, mouth feel. It acts as a humecant and helps give a chewy feel. It helps preserve food and lowers the freezing point. In fact it does all the things fat and sugar do, but without the calories.
Packages of 25 kg
It is used to replace sugar and fat in low calorie foods such as salad dressing, baked goods and ice cream. Low fat product lines have become popular in recent years, however in many cases, the sugar content has gone up. Consumers are becoming increasingly resistant to this, but without the fat or sugar the products have the taste and texture of cardboard.
Polydextrose, used in conjunction with intense sweeteners, natural or artificial, can bridge the gap. It can provide the bulk, texture, mouth feel and preservative qualities of the sugar and fat it replaces.
|Appearance||White or beige powder|