Polydextrose is a soluble fiber with the ability to bind water, making it suitable to replace sugar, fat or starch in a formulation. This form of fibre can be presented as reduced fat, reduced sugar, low calorie, or even low glycemic index, depending upon the application and target audience.
Polydextrose works particularly well in foods that require bulking agents or those that are traditionally sweet or rich in fat. It is able to maintain the texture and mouthfeel that often is lost in the process of removing sugar and fat to reduce calories. This quality is particularly important when replacing fat in confectioneries and baked goods, where mouthfeel can “make or break” a product.
Because polydextrose is only partially metabolized in the human digestive system, it contributes only 25 percent of the calories of sugar (1 kcal/g versus 4 kcal/g) and only 11 percent of the calories of fat (9 kcal/g). It’s realistic to achieve at least a 50-percent reduction in kcals with no compromise on taste and eating quality
Polydextrose has 1 kcal/gram as opposed to normally digested carbohydrates which have 4 kcal/gram.
INGREDIENTS: 100% Polydextrose.
Average Quantity Per Serving
|Average Quantity Per 100g|
|Energy||42 kJ||840 kJ|
|(10 Cal)||(201 Cal)|
|Protein (dry basis)||0.0 g||0.0 g|
|Fat, total||0.0 g||0.0 g|
|– Saturated||0.0 g||0.0 g|
|Carbohydrate||0.4 g||8.0 g|
|– Sugars||0.4 g||8.0 g|
|Dietary Fibre||4.4 g||88.0 g|
|Sodium||5 mg||100 mg|
|Potassium||0 mg||0 mg|