POLYDEXTROSE
Introduction
1.Polydextrose is a soluble dietary fiber and prebiotic. Its energy is only 1 kJ/g.
2.It is easily soluble in water. In most systems, polydextrose shows rheological properties similar to sucrose and can replace part of sugar and fat.
3.Improve food texture and taste; refreshing taste; good source of dietary fiber (more than 95%). Polydextrose is a white powder that can be used in health-plus versions products in a wide range of food categories.
Specification
|
Analysis |
Specification |
Result |
|
*Assay, as Polydextrose |
90% Min |
97.4 |
|
*1,6-Anhydro-D-glucose |
4.0% Max |
0.6 |
|
*Glucose |
4.0%Max |
3.3 |
|
*Sorbitol |
2.0%Max |
0.8 |
|
*5-Hydroxymethylfurfural And Related Compounds |
0.1%Max |
0.02 |
|
Sulfated Ash: |
0.3%Max |
0.030 |
|
pH (10% sol.) |
2.5~7.0 |
3.01 |
|
Water |
4.0% Max |
0.56 |
|
Heavy metal |
5mg/kg Max |
Conform |
|
Lead |
0.5mg/kg Max |
Conform |
|
Total Plate Count: |
1,000 CFU/g Max |
Conform |
|
Yeast&Mould |
20 CFU/g Max |
Conform |
|
Coliforms |
Negative |
Negative |
|
Pathogenic Bacteria |
Negative |
Negative |
Application
1.It can be used as thickener, filler and formulation agent. It is an important raw material for making low-calorie, low-fat, low-cholesterol, and low-sodium healthy foods.
2. It can show some important functions in food such as: necessary volume, good taste, can improve the oily taste of food, low freezing point, suitable for refrigeration meals, desserts, and will not cause dental caries.
3. It can reduce the amount of sugar, fat and starch in food, with low calorie (4.18KJ/g). Used in low-sugar foods, suitable for diabetics.
4.It is an important raw material for various “liquid and solid” health drinks.
