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Chemical Name: Polydextrose
Molecular Formula: (C₆H₁₀O₅)n (a highly branched, randomly structured polymer of glucose with a degree of polymerization typically in the range that gives it its unique properties)
Molecular Weight: Varies, generally around 1000 - 3000 Da
CAS Number: 128495-10-9
EINECS: 618-734-4
White to off-white powder or granules, with a slightly sweet taste.
Solubility: Highly soluble in water, forming clear solutions without precipitation. It can dissolve rapidly in both cold and warm water, which is convenient for various applications.
Hygroscopicity: It has moderate hygroscopic properties, absorbing moisture from the air to some extent. However, it is relatively stable in dry conditions and does not cake easily under proper storage.
Chemical Stability: Polydextrose is chemically stable under normal processing and storage conditions. It is resistant to acid and alkali degradation within a certain pH range, making it suitable for use in acidic or alkaline food and beverage products.
Thermal Stability: It shows good thermal stability during heating processes such as pasteurization, sterilization, and baking. This allows it to be used in a wide range of food manufacturing operations without significant loss of quality.
Bulking Agent: It is commonly used as a bulking agent to increase the volume and reduce the calorie content of food products. It can replace sugars and fats in some formulations to provide a similar mouthfeel without adding excessive calories.
Low-Calorie Sweetener Substitute: While not as sweet as sugar, it can act as a partial substitute for sugar in low-calorie and sugar-free foods, contributing to the overall sweetness profile with fewer calories.
Carrier and Stabilizer: Acts as a carrier for flavors, colors, and other additives in food and pharmaceutical formulations. It helps to evenly distribute these components throughout the product and can also stabilize certain active ingredients.
Confectionery: Used in candies, chocolates, and chewing gums to provide bulk, improve texture, and reduce calorie content.
Bakery Products: Added to bread, cakes, and pastries to increase volume, improve crumb structure, and enhance moisture retention while reducing calorie density.
Dairy Products: Employed in ice cream, yogurt, and milk powders to improve texture, prevent syneresis, and enhance flavor perception in low-calorie variants.
Tablet and Capsule Formulations: Acts as a filler and binder in tablets and capsules, helping to form a uniform and stable product. It can also improve the flowability of powders during the manufacturing process.
Oral Solutions and Suspensions: Used as a stabilizer and partial sweetener in oral medications, improving the taste and palatability of the product.
Skin Care Products: Incorporated into creams, lotions, and powders as a thickener and stabilizer, helping to maintain the product's consistency and texture.
Oral Care: Added to toothpaste and mouthwashes to provide some sweetness and improve the overall sensory experience.
Store in a cool, dry place away from direct sunlight and sources of ignition. Keep the packaging intact to prevent moisture absorption and contamination. It is advisable to store it in a well-ventilated area to maintain product quality. Under proper storage conditions, polydextrose has a relatively long shelf life.
