To use all functions of this page, please activate cookies in your browser.
With an accout for my.chemeurope.com you can always see everything at a glance – and you can configure your own website and individual newsletter.
- My watch list
- My saved searches
- My saved topics
- My newsletter
Polydextrose is a food ingredient classified as soluble fiber and is frequently used to increase the fiber content of food, replace sugar, reduce calories and reduce fat content. It is a multi-purpose food ingredient synthesized from dextrose, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981.
Additional recommended knowledge
Commercial manufacture of edible polydextrose originated with a process developed by Hans H. Rennhard.
Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings. Polydextrose is frequently used as an ingredient in low-carb, sugar-free and diabetic cooking recipes. It's also used as a humectant, stabiliser and thickening agent.
Polydextrose is a form of soluble fiber and has significant healthful prebiotic benefits. It contains only 1 kcal per gram and therefore is able to help reduce calories.
Polydextrose is known by the brand names Litesse, Sta-Lite, and Trimcal.
|This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Polydextrose". A list of authors is available in Wikipedia.|