polydextrose is matched by the potential for product presentation. As a soluble fiber with the ability to bind water, polydextrose can partially or totally replace sugar, fat or starch in a formulation — which means it can be presented as reduced fat, reduced sugar, low calorie, or even low glycemic index, depending upon the application and the 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 confectionaries 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