| ≥1 piece |
Applications
1.ConfectioneryA combination of high water solubility and high viscosity means that Polydextrose can be used to make hard or chewy sweets which are sugar free yet are good to eat.
2.Chocolate: Polydextrose can replace sucrose in chocolate yet provide a warm, creamy texture without a mouth-cooling effect or a scratchy after-taste.
3.Frozen desserts: High viscosity and freezing point depression allow polydextrose to replace sugar and fat and still give creamy, smooth and highly palatable desserts.
4.Cultured dairy products: Even at low usage levels, litesse gives yoghurts and soft cheeses thickness and viscosity without gumminess, contributing a pleasant body and creamy mouthfeel.
5.Baked goods - sweet & savoury: Used to replace sugar and some of the fat, polydextrose has Humectant properties and controls water activity which maintain - and even improve - the shelf life of baked products.
6.Nutrition bars: Polydextrose is widely used to improve the nutritional profile of nutrition bars, such as reducing the sugar, fat and caloric content and lowering the product's glycaemic load.
7.Fruit spreads & fillings: High water solubility and viscosity mean that polydextrose can be used to replace sugar and build solids in fruit spreads and fillings