polydextrose is a multi-purpose additive synthesized from dextrose, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200.
It is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings. Polydextrose is frequently used as an ingredient in low-carb and diabetic cooking recipes.
Polydextrose is used as a humectant, stabiliser and thickening agent.
Polydextrose is an ingredient of the functional sweetener.
The FDA approved Polydextrose in 1981.
Polydextrose State:
White or near-to-white, solid amorphous powder, solute to water, solubility degree 70%. The PH value of 10% water solution is 2.5-7.0.
Polydextrose is a kind of excellent soluble meal fibre, and the rate of the meal fibre contained in it is more than 90%.