Polydextrose CAS#68424-04-4

Polydextrose CAS#68424-04-4

Polydextrose (PDX) is a randomly bonded polysaccharide produced by the bulk melt polycondensation of glucose and sorbitol in vacu with an average DP of 12, ranging from 2 to 120. The molecule contains all possible combinations of α- and β-linked 1→2, 1→3, 1→4, and 1→6 glycosidic linkages, though the 1→6 (both α and β) predominates. Due to its complex structure, PDX is not hydrolyzed by mammalian digestive enzymes in the small intestine, passing intact into the colon, in which it is gradually and partly fermented by the endogenous microbiota and the remainder, approximately 60%, is excreted in the feces. PDX is not sweet, has a neutral taste, and can be used as a low-calorie bulking agent in a wide range of foods, such as baked goods, confectionery, dairy products, and functional beverages as it is highly soluble in water and results in a non-viscous solution. Polydextrose content could greatly influenced Snack quality. An increase in polydextrose content in the blend from 0 to 10% augmented the product density and decreased its radial and axial expansion ratio and crispness. Moreover, small air cells and thick cell walls were observed in the texture of the product with high polydextrose content[1-2].

Product Application of Polydextrose CAS#68424-04-4

Polydextrose is a bulking agent that is a randomly bonded conden- sation polymer of dextrose containing small amounts of bound sor- bitol and citric acid. it is a water-soluble powder providing a ph range of 2.5–3.5. it is partially metabolized which results in a caloric value of 1 cal/g. as a reduced-calorie bulking agent, it can partially replace sugars and in some cases fats in reduced-calorie foods. it also functions as a bodying agent and humectant. applications include desserts, specific baked goods, frozen dairy desserts, chewing gum, and candy. usage levels vary according to application, but examples are frozen dessert, 13–14%; puddings, 8–9%; and cake, 15–16%.

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