Polydextrose, which has the feature of soluble dietary fiber, provides saturation, helps to regulate blood sugar level and maintain weight. The polydextrose, which is used as a sugar, starch or fat substitute, especially in the production of low-calorie foodstuffs, provides 1 kcal energy when consumed. Polydextrose used as filler in the production of various foods, especially low-calorie products; it is also included in the formulation with properties such as thickening, moisture-retaining and improving mouth feel.

1. 6/13/2021 What is Polydextrose? - Ingredients - FSTDESK
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What is Polydextrose?
polydextrose , e1200
foodScientist
(Ufuk Ayyıldız)
#1 December 21, 2019, 9:36pm
E1200, as the European Union calls it, is a synthetic polymer formed by crosslinking a large
number of glucose molecules. Tasteless, odorless, white-cream colored, granular powder form
polydextrose is perfectly soluble in water. 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. Glucose obtained from corn starch is used as raw material in the production of
commercial polydextrose. Polydextrose is obtained by polymerizing at high temperature in the
presence of glucose sorbitol and citric acid. The mixture contains 89 parts of glucose versus 10
parts of sorbitol as plasticizer and 1 part of citric acid as catalyst. The polydextrose obtained by
crosslinking the glucose molecules is subjected to a series of purification processes and is made
commercially available. The final product may contain a small amount of sorbitol and citric acid.
Polydextrose, which has the feature of soluble dietary fiber, provides saturation, helps to
regulate blood sugar level and maintain weight. The polydextrose, which is used as a sugar,
starch or fat substitute, especially in the production of low-calorie foodstuffs, provides 1 kcal
energy when consumed. Polydextrose used as filler in the production of various foods,
especially low-calorie products; it is also included in the formulation with properties such as
thickening, moisture-retaining and improving mouth feel.
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 replace 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.
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What is inulin?

2. 6/13/2021 What is Polydextrose? - Ingredients - FSTDESK
https://fstdesk.com/t/what-is-polydextrose/2522/print 2/2
nanoscientist
(Food & Material Scientist)
#2 December 17, 2019, 5:54am
Great information.
It is usually defined as a synthetic polymer of glucose.
Why exactly is this called synthetic when the crosslinking of glucose (+ sorbitol + citric acid)
occurs?
It is a bulking agent while claims go for the FIBER content (is that really causing a positive
effect?). Most indicate satiety effect compared to sugar.
Used in many of the food industries for texture, structure development of products etc.
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Roy
( Food R&D Emeritus )
#3 April 26, 2020, 12:12pm
Well so much for theory …the question, have anyone here used polydextrose in formulated food
products?