United States Pharmacopeia (USP)
Reference Standard
Polydextrose is a synthetic polymer of glucose.[1] It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration (FDA) as well as Health Canada, as of April
2013. Detailed description
It is frequently used to increase the non-dietary fiber content of food, to
replace sugar, and to reduce calories and fat content. It is a multi-purpose
food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and
1 percent citric acid. Its E number is E1200. The FDA approved it in
1981.
Commercial uses
Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial
beverages, cakes, candies, dessert mixes, breakfast
cereals, gelatins, frozen desserts, puddings, and salad dressings. Polydextrose is
frequently used as an ingredient in low-carb, sugar-free, and diabetic cooking recipes. It
is also used as a humectant, stabiliser, and thickening agent.
Polydextrose is a form of soluble fiber and has
shown healthful prebiotic benefits when tested in animals. It
contains only 1 kcal per gram and, therefore, is able to help reduce calories.
However, polydextrose is not universally well
tolerated. Doses as low as 10g cause significantly more intestinal gas and
flatulence than even psyllium
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