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Polydextrose is a good choice as an economical fiber source for use in Dairy Products such as ice cream, frozen novelties, dairy beverages and fruit systems for yogurt. Polydextrose actually can improve food and beverage taste and texture.
Polydextrose is comprised of 90% soluble fiber and contains only 1 calorie/g as compared
to 4 calories/g for typical carbohydrates. It is a non-digestible Polysaccharide
composed of randomly cross-linked glucose. It is highly soluble and neutral
tasting, making it one of the most versatile fibers available. Its low impact
on viscosity and flavor allow a significant level of fiber to be added to a product
without negative sensory impact. In fact, polydextrose can even help minimize
off-notes contributed by high-intensity sweeteners, soy, vitamins, minerals
and other nutritional supplements.
Polydextrose is not digested in the upper gastrointestinal (GI) tract and is partially
fermented in the lower GI tract, making it a beneficial ingredient for digestive
health. The physiological benefits of polydextrose include increased fecal
bulk, reduced transit time, lower fecal pH and reduced concentration of putrefactive
substances in the colon. Polydextrose's prebiotic effects help promote growth
of beneficial intestinal bacteria, while fermentation in the large intestine
yields short-chain fatty acids, including butyrate. Improved GI function has been
demonstrated with a daily intake of 4-12g of polydextrose without adverse effects.
Another benefit to choosing polydextrose as a fiber-enriching ingredient for dairy
foods is that polydextrose is metabolized independently of insulin, which makes
it suitable for diabetics. A glycemic index of about 5 (compared to 65 for sucrose)
makes polydextrose suitable for developing dairy products with a lower glycemic
load. The glycemic index of a food is a measured response of blood sugar levels
after intake. The control of blood sugar levels helps to moderate intake of
food and promote satiety. Products containing polydextrose that have a reduced
glycemic load are desirable for low-carbohydrate dieters.
Polydextrose is well tolerated at a mean intake of 90 g/day and 50g in a single serving
with no adverse gastrointestinal effect. Thus it can be used at relatively
high levels enabling fiber nutrient content claims.
In addition to the health benefits, polydextrose has multiple functional benefits
in dairy products. The freezing point depression factor is 0.6 vs. sucrose at 1.0;
therefore, it can protect the structure of ice cream as it inhibits sugar recrystallization
and starch retrogradation. It also improves storage stability by
narrowing the difference between the storage temperature and the composite glass
transition temperature of maximally frozen concentrated solutions for frozen desserts
(Tg'). The relative sweetness of polydextrose is practically zero so the
sweetness of the finished product can be adjusted by using high-intensity sweeteners.
Polydextrose is a good choice as an economical fiber source for use in dairy products
such as ice cream, frozen novelties, dairy beverages and fruit systems for
yogurt. There are currently many successful products on the market that have incorporated
polydextrose, where the polydextrose actually improves taste and texture.
Polydextrose enables the development of products with nutrient content claims
such as high in fiber, good source of fiber, reduced calorie, no sugar added,
sugar free, suitable for diabetics or reduced glycemic load.