Food Ingredient Polydextrose Soluble Dietary Fiber

Known for our reasonable rates, Backed by a rich industrial experience, we are engaged in manufacturing and supplying of Food Ingredient Polydextrose Soluble Dietary Fiber.

Polydextrose is a kind of soluble meal fibre, and the rate of the meal fibre contained in it is more than 90%.A PolydextroseA is a multi-purpose additive synthesized from dextrose, plus about 10 percent Sorbitol and 1 percent citric acid. Its E number isA E1200.

Polydextrose as kind of widely used dietary fibre,it has important physicochemical properties and functional
properties.Physicoemical properties including:good moisturizing,high stability,can rectify the freezing point etc.Its functional properties including:A low heat,regulating intestinal balance,reducing triglyceride and cholesterol,promote the absorption of calium and magnesium,improve immunity and anti caries etc.There is a great potential for development in many fields of food,medicine,health care etc.

It is commonly used as a replacement for sugar, starch, and fat in baked food , candies, health care products,dairy product,beverage,meat,fruit spreads and fillings. Polydextrose is frequently used as an ingredient in low-carb and diabetic cooking recipes.

Polydextrose is used as a humectant, stabiliser and thickening agent.
Polydextrose is an ingredient of the functional sweetener.

A polydextrose is matched by the potential for product presentation. As a soluble fiber with the ability to bind water, polydextrose can partially or totally replace sugar, fat or starch in a formulation a which means it can be presented as reduced fat, reduced sugar, low calorie, or even low glycemic index, depending upon the application and the target audience.
Polydextrose works particularly well in foods that require bulking agents or those that are traditionally sweet or rich in fat. It is able to maintain the texture and mouthfeel that often is lost in the process of removing sugar and fat to reduce calories. This quality is particularly important when replacing fat in confectionaries and baked goods, where mouthfeel can a make or breaka a product.
Because polydextrose is only partially metabolized in the human digestive system, it contributes only 25 percent of the calories of sugar (1 kcal/g versus 4 kcal/g) and only 11 percent of the calories of fat (9 kcal/g). Ita s realistic to achieve at least a 50-percent reduction in kcals with no compromise on taste and eating quality