Applications of Polydextrose Syrup in Foods

Polydextrose Syrup is added to foods as a filler, antifreeze, cryoprotectant, anti-aging agent, dietary fiber, prebiotic ingredient, preservative and freshness enhancer, osmolarity increaser, etc. It not only provides the necessary volume but also imparts a realistic texture and taste, and ensures a high-quality fiber source. This article will introduce the applications of polydextrose Syrup in food.

Applications of Polydextrose Syrup in Health Foods

Application in Foods for Diabetics

Besides medication, the treatment of diabetes mainly relies on dietary control. Therefore, appropriately adjusting the dietary structure is the most crucial method for preventing and treating diabetes. Polydextrose Syrup can slow the absorption of glucose, allowing blood sugar levels to rise gradually.

If there's a slight insulin deficiency, it won't immediately lead to an increase in blood sugar concentration. Additionally, Polydextrose Syrup has the effect of inhibiting glucagon secretion, thereby lowering blood sugar levels in diabetic patients.

Application in Foods for People with Constipation

After consuming Polydextrose Syrup, it can promote the growth and reproduction of beneficial bacteria such as bifidobacteria and lactobacilli in the intestines. It also produces large amounts of short-chain fatty acids like acetic acid, acetic acid, folic acid, and lactic acid, changing the intestinal pH value, improving the reproduction environment for beneficial bacteria, accelerating intestinal peristalsis, and facilitating smooth defecation.

Application in Infant Foods

After weaning, the sudden decrease in bifidobacteria in infants can lead to diarrhea, anorexia, stunted growth, and reduced nutrient utilization. Consuming foods containing Polydextrose Syrup can improve nutrient utilization and promote the absorption of trace elements such as calcium, iron, and zinc.

Applications of Polydextrose Syrup in Regular Foods

Beverages

Polydextrose Syrup has excellent properties such as good water solubility, low pH value, high stability under heating conditions, and stability during shelf life without fiber loss. It is widely used in beverage products (including solid beverages) without adverse taste, good color, and transparency, and can enhance the mouthfeel of sugar-free or low-sugar beverages. These beverages can quench thirst, replenish water, and also provide the dietary fiber needed by the human body, making them very popular.

Confectionery

Polydextrose Syrup is also a good ingredient for sugar-free candy. It has good tolerance, high water solubility, and high viscosity, ensuring excellent chewiness in hard candies and gummies. It prevents crystallization, especially in candies using sugar alcohols. It is non-cariogenic and suitable for tooth-friendly candies. Adding Polydextrose Syrup to sucrose candies can enhance fiber, act as a prebiotic, reduce sucrose levels, lower calorie content, or reduce the total glycemic index.

Dairy Products

Polydextrose Syrup has excellent properties such as good stability under low pH conditions, no sweetness with a neutral taste, and high viscosity. Therefore, it is used in low-fat or fat-free dairy products to improve taste and enhance stability during the shelf life, without causing any adverse chemical reactions. Additionally, adding dietary fiber to dairy products can meet the body's dietary fiber needs. Such products are very popular among consumers in Europe and America.

Frozen Desserts

Polydextrose Syrup can replace glucose syrup in many frozen desserts. Due to its water-holding capacity, inhibition of ice crystal formation, hydration texture, and expansion properties similar to sucrose, it doesn't affect the structure while extending the shelf life. When blended with high-intensity sweeteners like aspartame, it can provide the same taste quality as traditional frozen desserts. In low-fat ice cream, adding Polydextrose Syrup combined with maltodextrin can increase the creamy and milky texture without significantly impacting the yield, shelf life, or price.

Baked Goods

Polydextrose Syrup is highly heat-resistant and perfectly combines various excellent characteristics during baking production. As an effective sucrose substitute, it can delay starch aging, retain moisture, and provide a good texture and taste. It is particularly suitable for processing low-sugar and low-fat baked goods. Adding Polydextrose Syrup to cookies can still achieve a texture and taste similar to traditional products. When added to bread, it can also act as an anti-aging agent.