Polydextrose is a multi-purpose additive synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citri
Detailed introduction to Polydextrose:
CAS No: 68424-04-4
What is Polydextrose?
Polydextrose is a multi-purpose additive synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. It is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings. The amount of polydextrose used can vary depending on the type of product, examples include frozen dessert, 13 to 14 percent; puddings, 8 to 9 percent; and cake 15 to 16 percent.
How is Polydextrose regulated?
The FDA approved Polydextrose in 1981. The FDA requires that any serving of food that contains one-half ounce of polydextrose must be labeled with the following: "Sensitive individuals may experience a laxative effect from excessive consumption of this product."
What are the health effects of polydextrose?
There is no evidence that polydextrose is carcinogenic or mutagenic, however, as with many fat replacement products, it may interfere with the absorption of certain essential nutrients and produce flatulence and diarrhea when consumed in high quantities.
Chemistry Description:
Polydextrose is a 1kcal/g carbohydrate polymer with an average degree of polymerization of 12. Its molecular weight ranges from 162 to approximately 20,000 with about 90% of the molecules being between 162 and 5,000 mw. Polydextrose does not analyze as dietary fiber by standard AOAC enzyme-gravimetric methods (such as 985.29 or 943.41) because it is soluble in 80% ethanol. Therefore, polydextrose must be quantified by an alternative method using high-pressure anion exchange chromatography utilizing the electrochemical detection mode.