Polydextrose

Polydextrose is a low-calorie soluble dietary fiber synthesized from glucose, sorbitol and citric acid. It is nearly tasteless, has a caloric value of only 1 kcal/g, is non-cariogenic, and acts as a prebiotic. It features good solubility, thermal stability and acid stability.

Application Fields

Baked Goods: Used in bread, cakes, cookies and pastries. It replaces sugar and fat, retains moisture, delays starch retrogradation, and improves texture. Dairy Products: Applied in yogurt, milk powder, ice cream and flavored milk. It enhances fiber content, improves creaminess, prevents ice crystal formation, and reduces whey separation. Beverages: Added to fruit juices, functional drinks, carbonated drinks and plant-based milk. It increases dietary fiber, stabilizes texture, and provides low-calorie bulk without affecting flavor. Confectionery & Snacks: Used in sugar-free candies, chocolate, puddings, jellies and energy bars. It serves as a bulking agent, prevents sugar crystallization, and improves chewiness. Frozen Desserts: Incorporated into ice cream and sorbets. It controls ice crystal growth, improves smoothness, and enhances freeze-thaw stability.