POLYDEXTROSE

Chemical Name: POLYDEXTROSE

Molecular formula: C₁₂ H₂₂ O₁₁

Relative Mass: 342.297

Polydextrose is a food component. It is a soluble fiber. It increases the fiber ratio of the substance to which it is added and reduces the calorie and fat ratio.
It can be used instead of sugar. Synthesized from dextrose; sorbitol and citric acid.
Polydextrose or E1200, as the European Union calls it, is a synthetic polymer formed by crosslinking a large number of glucose molecules.
Dr. The use of polydextrose as a food additive discovered by Hans Renhard in 1965 was approved by the US Food and Drug Administration in 1981.
Tasteless, odorless, white-cream colored, granular powder form polydextrose is perfectly soluble in water.
The polydextrose, which is used as a sugar, starch or fat substitute, especially in the production of low-calorie foodstuffs, provides 1 kcal of energy when consumed.
Polydextrose; It contains 90% soluble fibers and, unlike the typical carbohydrates that give energy to 4 kcal / g, it gives 1 kcal / g.
Polydextrose is a non-degrading polysaccharide of random cross-linked glucose. It has a high solubility and a neutral taste.

Health Effects

Polydextrose is beneficial to the health of the digestive system with its dietary fiber properties, prevents problems such as constipation and reduces the risk of colon cancer.
It provides saturation and limits the calorie intake.
Polydextrose with a low glycemic index helps to regulate blood sugar levels.

Usage in Food Industry

In the production of low calorie bakery products such as bread, pizza dough, crackers, lavash, polydextrose is included in the formulation to provide desired mouth sensation and texture properties while substituting sugar and starch.
Polydextrose also contributes to prolong the shelf life of these products with its moisture-retaining feature.
The polydextrose added to carbonated or non-carbonated beverages to substitute sugar or to increase the amount of dietary fiber acts as a filler to provide the desired product structure. It also improves the mouth feel by making the polydextrose product feel more oily in low-fat milk drinks.
The polydextrose included in the low-calorie chocolate formulation helps maintain the creamy structure of the product and contributes to the flavor with its mild caramel flavor.
Dietary fiber-enriched pasta and noodles are used to produce polydextrose. Polydextrose improves the mechanical properties of the dough during processing, allowing the product to take the desired shape and maintain.
Polydextrose contributes to the oral sensation, fullness and textural properties of sugar, which is substituted with synthetic or natural sweeteners, which are used in the production of various foods and give intense sweetness.

Polydextrose is used in the application of many functional food products to increase the nutritional value of the products. These:

Reducing sugar
Sugar free
Reducing fat
Reducing calories
Reducing glycemic acid
Fiber
enhancer Prebiotic developer
Tooth friendly

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