Polydextrose: No compromise with taste or texture
Issue 4 2010 / 26 August 2010 / Dr. Jérôme Tauzin, Product Manager Fibres, Tate & Lyle
Polydextrose is a soluble fibre with prebiotic properties that is very well tolerated, has a low glycemic response, is clean-tasting and easy to use. With only one kcal/g, it is also a premium, low-calorie bulking agent used to provide body and texture in reduced-calorie, no added and sugar free foods. Its excellent process stability enables manufacturers to easily develop new and healthier versions of a wide range of foods and beverage products. Polydextrose is a glucose polymer consisting of randomly cross-linked glucose units with some sorbitol end-groups.
Polydextrose functions physiologically as a soluble dietary fibre due to a molecular structure that is resistant to breakdown by our digestive enzymes. It passes through to the large intestine where it is partially fermented by the colonic microflora. Polydextrose provides only one kcal per gram and, because it is fermented relatively slowly, is well tolerated at typical dietary intakes.
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