Polydextrose, also known as poly-d-glucose, is a starch-derived polysaccharide composed of randomly cross-linked glucose units with all types of glycosidic bonds present, with 1,6 bonds predominating. It is a high molecular weight molecule with an average molecular weight of 2,000. Polydextrose is very soluble, allowing clear solutions of greater than 80% w/w to be created at 25 °C in water.
CAS No: 68424-04-4
Require
DescriptionSpecificationFunctionApplication
Description
Polydextrose is one of the largest commercially available types of soluble fiber with dietary fiber characteristics, which is not easy to digest in the small intestine and cannot be completely fermented in the large intestine. Therefore, polydextrose can be used to improve gastrointestinal function. Moreover, polydextrose contains 1 kcal/g (4 kJ/g) and can replace sugar with usage levels above 5%, making it an effective meal replacement for calorie reduction. In addition, it is applied as a bulking agent, stabilizer, thickener, and humectant.
The composition of polydextrose includes sorbitol (about 10%) and citric acid (about 1%). The specific nutritional information of polydextrose products provided by Alfa Chemistry is shown in the table below.
| Carbohydrate: 71.05% | Total Fiber: 71.05% |
| Energy: 1.9kcal/g-2.4kcal/g | Maltose: 3.16-3.95 |
| Solubility: soluble in water/beverages | pH: Stable at pH 2.5-7.0 |
| Glucose:<0.79 | Sodium: 0 |
| Fats: 0 | Proteins: 0 |
Specification
| Item | I | II |
|---|
| Appearance | White or off-white solid granules |
| Polydextrose Content (on dry matter), w/% | ≥90.0 | ≥90.0 |
| Moisture, % | ≤4.0 | ≤4.0 |
| Solubility, % | ≥98.0 | ≥98.0 |
| PH value | 2.5-7.0 | 5.0-6.0 |
| Ash, % | ≤0.3 | ≤2.0 |
| 1,6-Dehydration-D-Glucose, w/% | ≤4.0 | ≤4.0 |
| Glucose+Sorbitol, w/% | ≤6.0 | ≤6.0 |
| 5-Hydroxymethylfurfura, w/% | ≤0.1 | ≤0.05 |
| Lead (Pb)/(mg/kg) | ≤0.5 | ≤0.5 |
| Shelf life | 2 years | 2 years |
| Package | 25 kg | 25 kg |
Function
Supplementation with polydextrose can help maintain health and reduce the development of diseases, and its specific functions are listed below [1].
Affects mineral absorption
The absorption of some minerals contributes to good health, such as iron and calcium. They are usually absorbed in the small intestine, or from the colon. Polydextrose can produce metabolites and alter the microbiota composition in the intestinal tract, which may interact with minerals and affect calcium or iron absorption, thereby ensuring better bioavailability.
Affects the gut microbiota
Polydextrose exhibits probiotic potential. It can be slowly fermented in the gut to continuously produce short-chain fatty acids (acetate, propionate, and butyrate), thereby modulating the composition and function of the human gut microbiota. Therefore, polydextrose supplementation may improve gastrointestinal function, and relieve constipation in humans, which is beneficial to intestinal health.
Affects the immune function of intestinal cells
As a soluble fiber, polydextrose can produce a series of non-carcinogenic or genotoxic metabolites such as bifidobacteria, so it has a certain preventive and protective effect on intestinal cells. It has been shown that polydextrose can improve intestinal immune function by promoting the secretion of immune substances in the cecum and inducing apoptosis of colon cancer cells.
Affects blood sugar and lipid metabolism
Polydextrose plays a role in lowering blood sugar and regulating lipid metabolism. It can effectively limit the absorption of fat in the digestive tract, increase satiety and reduce food intake, thereby beneficially affecting long-term weight control. It also promotes slower glucose absorption, lowering postprandial blood sugar levels and insulin response.
Application
Polydextrose can be used as an ingredient to develop functional foods with high fiber, low calories, low sugar, and low fat, thereby increasing the nutrition of the products. Commercial applications of polydextrose include dairy products such as high-fiber yogurt, functional ice cream, functional beverages, and baked products. In these functional foods, polydextrose can not only enhance the flavor of the products but also provide sufficient dietary fiber required by human physiology.
Reference
- do Carmo, M. M. R.; et al. Polydextrose: physiological function, and effects on health. Nutrients. 2016, 8(9): 553.
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