| CAS No.: | 68424-04-4 |
|---|---|
| Formula: | C12h22o11 |
| EINECS: | 614-467-9 |
| Type: | Polydextrose |
| Nutritional Value: | Nutritional |
| Effect: | Stabilization |
| Customization: |
|---|
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Polydextrose CAS:68424-04-4
Basic information
| Product Name: | Polydextrose |
| Synonyms: | Unii-vh2xou12ie;Polydextrose (200 mg); |
| CAS: | 68424-04-4 |
| MF: | C12H22O11 |
| MW: | 342.29648 |
| EINECS: | 614-467-9 |
| Melting point: | >130'C |
solubility:Completely miscible in water. Sparingly soluble to insoluble in
most organic solvents. Polydextrose has a higher water solubility than
most carbohydrates and polyols, allowing the preparation of 80% w/w
solutions at 20°C. Polydextrose is soluble in ethanol and only partially
soluble in glycerin and propylene glycol.
Uses
Polydextrose is a bulking agent that is a randomly bonded conden- sation
polymer of dextrose containing small amounts of bound sor- bitol and
citric acid. it is a water-soluble powder providing a ph range of 2.5-
3.5. it is partially metabolized which results in a caloric value of 1
cal/g. as a reduced-calorie bulking agent, it can partially replace sugars
and in some cases fats in reduced-calorie foods. it also functions as a
bodying agent and humectant. applications include desserts, specific baked
goods, frozen dairy desserts, chewing gum, and candy. usage levels vary
according to application, but examples are frozen dessert, 13-14%;
puddings, 8-9%; and cake, 15-16%.
Chemical Properties
Polydextrose occurs as an odorless, off-white to light tan powder with a
bland, slightly sweet to slightly tart taste, dependent upon grade.
Polydextrose is also available as a clear, light yellow to colorless
liquid (70% dry substance), which is odorless with a slightly sweet taste.
increase the 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. approved it in 1981.
It is 0.1 times as sweet as sugar.
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.
Regulatory Status
Approved as a food additive in over 60 countries worldwide, including
Europe and the USA. Included in the FOOD Inactive Ingredients Database
(oral tablets). Included in non-parenteral medicines licensed in the UK.
Included in the Canadian List of Acceptable Non-medicinal Ingredients.
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