Polydextrose Syrup is a special carbohydrate with low calories and a low glycemic index, characterized by water-soluble dietary fiber and prebiotic properties. It is made from naturally occurring glucose and small amounts of sorbitol and citric acid through high-temperature melt polycondensation and is a randomly cross-linked glucose polymer.
Common Food: Polydextrose Syrup can be managed as a common food ingredient.
Food Additive: The GB2760 National Food Safety Standard for Use of Food Additive lists Polydextrose Syrup as a thickener, leavening agent, moisture retention agent, and stabilizer. Its use is quite extensive and not limited in quantity.
Nutrient Fortifier: According to the GB 14880-2012 National Food Safety Standard—Standard for the Use of Nutritional Fortification Substances in Foods, Polydextrose Syrup can be used as a nutrient fortifier in infant formulas. The usage amount is: 15.6-31.25 g/kg.
Polydextrose Syrup easily dissolves in water, with about 80% dissolving at 25℃, and its solubility increases with temperature. Unlike common fiber fillers, Polydextrose Syrup dissolves more quickly, and if food-grade KHCO3 is added, forming Polydextrose Syrup-K, the dissolution rate will further improve.
Under the same concentration, the viscosity of Polydextrose Syrup solution is higher than that of sucrose and sorbitol solutions. The viscosity of Polydextrose Syrup solution decreases as the temperature increases, similar to sucrose solution, thus allowing Polydextrose Syrup to replace sugars or fats in food regarding texture and feel.
Under relatively high temperatures, Polydextrose Syrup in solid state fully absorbs water, thus Polydextrose Syrup can also act as a humectant in food, controlling moisture changes and providing some preservative effects.
For example, in steamed foods, the good water-locking effect of Polydextrose Syrup can prevent moisture loss, making steamed food particles fuller. This property is particularly suitable for staple foods such as rice and steamed buns that require steaming.
Polydextrose Syrup itself is not sweet, but it can be used with high-sweetness, low-calorie sweeteners to make low-calorie sweets. However, if the concentration is too high, it may produce an unpleasant flavor, so it should not be added in excessive amounts. Other seasonings can also be added to mask this taste.
Polydextrose Syrup is very stable, making it difficult for microorganisms to survive in it. When the relative humidity is at 75%, the concentration will shrink to 80%; at a relative humidity of 52%, the concentration can shrink to 90%. Long-term placement at high temperatures will cause its color to darken, so it should be stored in a low-temperature, sealed container.
