Research on polydextrose started relatively early in the United States and Japan. As an additive or food, polydextrose has been widely used in health products and common foods such as sugar-free candies, dairy products, functional drinks, baked goods, colloidal foods, and salad dressings. With its excellent performance and effect, it has been widely used in the development of health foods and general foods.

Polydextrose is a water-soluble dietary fiber that is easily soluble in water, has no sweet taste, and can also be used as a wetting agent. The viscosity of polydextrose aqueous solution is slightly higher than that of sucrose under the same conditions. Polydextrose has low calories, regulates intestinal function, prevents constipation, improves blood sugar, promotes the absorption of mineral elements, increases satiety, helps weight loss, and regulates the balance of intestinal flora.

Used for health food

Low sugar foods

In addition to medications, diet is also key in controlling blood sugar. Therefore, appropriately adjusting the diet is one of the most important ways to stabilize blood sugar. Polydextrose can slow down the adsorption of glucose, and the sugar in the blood will also slowly increase. In addition, polydextrose also has the effect of inhibiting the secretion of glucagon, thereby lowering blood sugar levels.

Foods to relieve constipation.

Polydextrose is a good prebiotic that can lower the intestinal pH from 7.24 to 6.44 through intestinal fermentation. After consuming polydextrose, it can promote the growth and reproduction of beneficial bacteria such as intestinal bifidobacteria and lactobacilli, and can also improve the growth environment of beneficial bacteria and facilitate the smooth discharge of feces.

Food for infants and young children.

Bifidobacteria in the body of infants and young children, especially after weaning, decrease sharply, leading to a series of adverse reactions. If polydextrose is added to infant food, it can improve the utilization of nutrients and promote the absorption of trace elements such as calcium, iron, and zinc.

Used for common foods

Drinks.

As a kind of water-soluble dietary fiber with excellent performance, polydextrose is an ideal source of fiber for fiber-fortified beverages. It can enhance the feeling of satiety. Long-term drinking can significantly help control weight, and after using water-soluble dietary fiber in beverages, the other particles in beverages can be evenly distributed in the solution and are not prone to precipitation and stratification. There is no bad taste when added to beverages, and the color and transparency are good. It can enhance the taste of sugar-free or low-sugar beverages.

Baked goods.

Polydextrose not only provides the necessary solids but also gives the product the proper texture and mouthfeel. Dietary fiber is usually added to improve the water retention of this type of food, increase the softness and looseness of the food, and prevent it from hardening during storage. The taste of this type of food is neutral and delicious, and the processing technology of the product and its appearance, elasticity, color and strength etc. are basically unaffected.

Ice cream and dairy products.

Because polydextrose is not sweet and does not crystallize, it can also provide a smooth and delicate taste, and can be used as a water-soluble dietary fiber and high-quality filler to replace part of the fat and be used to develop high-quality, low-calorie, low-fat ice cream, which will not affect the original characteristics of the ice cream, but will make the sensory evaluation and quality evaluation of the ice cream better. Because polydextrose has good stability under low pH conditions, it can replace sugar and fat in food, and has the function of increasing the distribution of beneficial bacteria and benefiting intestinal health. It is an excellent water-soluble dietary fiber and has been widely used in the production and processing of dairy products (such as milk, yogurt, low-fat and fat-free dairy products, soy milk and formula milk powder, etc.). The use of polydextrose can not only enhance the nutritional and health functions of dairy products, but also improve the taste. At present, in the production of functional yogurt, polydextrose is usually added as a prebiotic to promote the proliferation of beneficial bacteria in the yogurt, improve the taste of the yogurt, and reduce calories.

At present, people's concept of food consumption is changing. The requirements for food are not only about the senses, but also the functionality. Therefore, the food in the future will be mainly functional food. Relying on the strong strength of both functions and properties, polydextrose has developed various new nutritionally improved products including high fiber, low calorie, low glycemic index and low sugar and low fat foods. The taste and texture of the products are no different from the original ones. It can not only provide the necessary volume, but also give realistic texture and taste, and also ensure a high-quality fiber source. It’s future development potential will be greater.