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Name:  Polydextrose

Synonyms:  Poly-D-glucose

Molecular Structure:  

Molecular Formula:  (C6H10O5)n

CAS Number68424-04-4

Polydextrose is a food ingredient classified as soluble fiber and is frequently used to increase the non-dietary fiber content of food, replace sugar, reduce calories and reduce fat content. Polydextrose is a multi-purpose food ingredient synthesized from dextrose, plus about 10 percent sorbitol and 1 percent citric acid.

Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial beverages, cakes, candies, dessert mixes, breakfast cereals, gelatins, frozen desserts, puddings, and salad dressings. Polydextrose is frequently used as an ingredient in low-carb, sugar-free and diabetic cooking recipes. Polydextrose is also used as a humectant, stabiliser and thickening agent.

Polydextrose is a form of soluble fiber and has shown healthful prebiotic benefits when tested in animals. Polydextrose contains only 1 kcal per gram and therefore is able to help reduce calories.

Specification
Product name Polydextrose
Test Items Specifications (FCC2000)
Appearance White to cream-white powder
Identification Accord with the test
Assay 90.0% Min
Solubility 70% Min
Molecule weight limit 2200 Min
Particle size 40-60Mesh
pH (10% water solution) 2.5-3.5
Loss on drying 4.0% Max
Residue on ignition 0.3% Max
5-Hydroxymethylfurfural 0.1% Max
1,6-anhydrous dextrose 4.0% Max
Glucose 4.0% Max
Sorbitol 2.0% Max
Heavy metals (as Pb) 5ppm Max
Arsenic 3ppm Max
Total plate count 1000cfu/g Max
Mould & Yeast 20cfu/g Max
E.Coli 40MPN/100g Max
Salmonella Negative

Package: 25Kgs per bag.

Polydextrose must be manufactured, packaged and stored under sanitary conditions appropriate for food products and in compliance with all applicable food hygiene, health, and sanitary requirements and regulations.

Storing at 15-25ºC and a relative humidity of max. 55% is recommended.

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