Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the US FDA as well as Health Canada, as of April 2013. 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% sorbitol and 1% citric acid. Its E number is E1200.

Commercial use

1. 1. Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial beverages, cakes, candies, dessert mixes, breakfast cereals, gelatins, frozen desserts, puddings, and salad dressings.
2.  
3. 2. Polydextrose is frequently used as an ingredient in low-carb, sugar-free, and diabetic cooking recipes. It is also used as a humectant, stabili z er, and thickening agent.
4.  
5. 3. Polydextrose is a form of soluble fiber and has shown healthful prebiotic benefits when tested in animals. It contains only 1 kcal per gram and, therefore, is able to help reduce calories.

Application Area

-Frozen dairy desserts and mixes

-Baked goods and baking mixes

-Sweet sauces

-Chewing gum

-Jellies

-Salad dressings

-Gelatines, puddings and fillings

-Peanut Spreads

-Confections and frostings

-Fruit spreads

-Hard candy

-Soft candy

-Low-calorie, low-sugar, low-fat foods

Function uses:

Bulking agent, humectant, stabilizer, thickener