Polydextrose

Coating agent; diluent; granulation aid; humectant; tablet and capsule diluent; tablet binder; tablet filler; viscosity-increasing
agent.

what isPolydextrose ?

The sugar polymer Polydextrose, because of its bulking properties, is used to replace a number of the technical effects of sucrose in various applications, baked goods, salad dressings, frozen desserts, and candies. It is a unique reduced-calorie (one calorie/gram) filler that is used to replace sugar and, in some cases, fats. Because of its structure,
polydextrose is not easily digested, so it is a low-calorie sucrose substitute. Polydextrose is a form of highly soluble fiber used to replace sugar and other high-glycemic carbohydrates. It has a negligible effect on blood sugar levels and a glycemic index of over 5.

Function ofPolydextrose

Water soluble fiber
With the effectiveness to prevent constipation
Reduces the serum cholesterol
Improve immunity
Reduce blood lipids
Low calorie value
Prevent tooth decay
Sugar free
Reduce fat and prevent obesity
Reduce PH value in intestine

application ofPolydextrose

1. Heath care products: Polydextrose can be used as the raw and supplementary materials of healthy foods and the carriers of health care products. The reference use volume is 0.5% to 30%.

2. Food: cake, biscuit, noodles, rice flour, flour, instant noodles, stuffing, meat, etc. The reference use volume is 0.5% to 10%.

3. Drinks: fruit juice, coffee, tea drinks, carbonated drinks, bean milk drinks, nutrition drinks, powder drinks, etc. The reference use volume is 0.5% to 3%.

4. Milk products: Milk and flavoring milk, fermenting milk, lactobacillus drinks, brew milk powder, yogurt, bean milk powder, etc. The reference use volume is 0.5% to 5%.

5. Sweet snacks: Pudding, jelly, etc. The reference use volume is 0.5% to 5%.

6. Ice cream snacks: ice cream, frozen sucker, ice candy, popsicles, jelly, etc. The reference use volume is 0.5% to 5%.