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Polydextrose Syrup (Standard Type)

Polydextrose Syrup (Standard Type)

Polydextrose Syrup is a special carbohydrate with low calories, no sugar, and low glycemic index. It is easily soluble in water and has the characteristics of water-soluble dietary fiber and prebiotics. It is formed by high-temperature melt polycondensation of naturally occurring glucose, a small amount of sorbitol, and citric acid. It is a polysaccharide composed of randomly cross-linked glucose and has good water solubility. After consuming polydextrose liquid, it can maintain the smooth function of the gastrointestinal tract and significantly reduce blood sugar levels after meals.

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Features of Polydextrose Syrup (Standard Type)

Polydextrose Syrup has extremely low calories and can rarely be converted into fat and will not cause obesity. Adding polydextrose powder to non-added sugar foods and beverages can increase texture and taste while reducing calories.

Adjust gastrointestinal function and promote absorption of nutrients.

As prebiotics that regulate the balance of intestinal flora, remove toxic substances from the body, reduce the risk of intestinal cancer, and improve the body's immunity.

Reduce glycemic response. In low-energy foods, polydextrose can partially or completely replace sugar and fat. While reducing the energy of the food, it can maintain the original flavor and texture of the food and bring a satisfying taste.

Promote the absorption of mineral elements.

Specification of Polydextrose Syrup (Standard Type)

Product name

Polydextrose Syrup


Light yellow or yellow viscous syrup

Polydextrose Content (on dry basis, without ash), %


Solid substance, %


1,6-Dehydration-D-Glucose(on dry basis, without ash), %


Glucose+Sorbitol (on dry basis, without ash), %


5-Hydroxymethylfurfura (on dry basis), %


Sulphate Ash, %




Lead (Pb), mg/kg


Arsenic (As), mg/kg


Total Plate Count, CFU/g


Total Coliform, MPN/100g


Mold, CFU/g


Yeast, CFU/g


Application of Polydextrose Syrup (Standard Type)

Polydextrose Syrup (Standard type) has good moisturizing properties, high stability, and can correct freezing point. It is mainly used in beverages, oral liquids, dairy products, beer, rice wine, etc.

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