Polydextrose is a natural corn extension, containing a very small amount of sorbitol and acid, with a dietary fiber content of more than 90%. It is one of the most versatile and cost-effective dietary fiber ingredients in the food industry.
It has the highest dietary fiber content and the lowest price among similar products such as inulin and resistant dextrin. It has been successfully used in a wide range of formulations such as nutrition bars, cereals, baked goods, dairy products, beverages, jam products and fillings, chocolate, candies, frozen foods, etc. As a top-quality specialty carbohydrate, polydextrose offers a variety of physiological and functional properties. Polydextrose has several forms, divided into polydextrose and liquid polydextrose.
Polydextrose has many functional properties of sucrose, but its sweetness is very low, only 30% of the sweetness of sucrose. Polydextrose can also effectively cover the odor that may be caused by added soybeans, vitamins, minerals and other ingredients in nutritional foods. Polydextrose has a clean taste, extremely high solubility and excellent stability under a wide range of temperatures and PH conditions
