Polydextrose adds body, texture and mouthfeel to no-sugar added and reduced fat dairy products. When food formulations and mixes are modified to reduce calories and carbohydrates, polydextrose can replace many of the qualities lost when levels of sweetener and flour are reduced. It can replace sweetener solids on a one-for-one basis, reduce calories (1 Kcal/gram), bind water, develop flavor, reduce ice crystal formation and enhance scoopability in hard pack ice cream products. It is compatible with a wide range of ingredients.Polydextrose may be used to reduce calories by replaceing sugar and fat in baked goods and bakery mixes. Polydextrose may also be used as a humectant to maintain moisture, while reducing water activity to increase microbial stability. In the presence of starch will gelatinize at the same temperature as sugar.
Polydextrose can be part of a well-balanced, healthful diet while helping reduce calories and carbohydrates in prepared foods. Polydextrose has been used safely in food for many years. The metabolism of polydextrose is similar to soluble fiber. Most of the ingested polydextrose passes through the gastrointestinal tract and is eliminated unchanged. Because a large portion of ingested polydextrose passes into the lower gut, polydextrose can, when consumed at high levels, create an increased osmotic load in the large intestine. The mean laxative threshold in adults has been established as 90 grams per day. Polydextrose has a low glycemic index and is suitable for use by diabetics.
