Polydextrose is a polysaccharide formed by the polymerization of glucose, sorbitol, and a small amount of citric acid at high temperatures. Its molecular structure is complex and difficult for the human body to digest and absorb, so its calorie content is extremely low, only about 25% of sucrose and 11% of fat.
I. Main functions and benefits.
After entering the human body, glucose mainly acts in the intestines, bringing various health benefits:
1. Promote intestinal health: As a high-quality prebiotic, polydextrose can be utilized by beneficial bacteria such as bifidobacteria and lactobacilli in the intestine, promoting their proliferation and inhibiting harmful bacteria, thereby improving the balance of intestinal microbiota. It can also absorb water and expand, increase the volume of feces, effectively alleviate and prevent constipation.
2. Assist in controlling blood sugar and weight: Polydextrose can delay the absorption of glucose without causing severe fluctuations in blood sugar, so the blood sugar response is very low (about 5% -7% of glucose), suitable for diabetes. At the same time, due to its low calorie content and ability to increase satiety, polydextrose can help control weight.
3. Lower cholesterol: Polydextrose can adsorb bile acids and promote their excretion, helping reduce cholesterol levels in the blood.
4. Promote mineral absorption: The short chain fatty acids produced by fermentation in the intestine can lower the pH value of the intestine, and this acidic environment is conducive to the absorption of minerals such as calcium.
II. Special identity, wide range of uses.
1. Identity 1: As a food additive.
Under this identity, Polydextrose is classified by China national standard (GB 2760) as a thickener, leavening agent, moisture retaining agent, and stabilizer.
Functions: Mainly utilizing the physical and chemical properties of polydextrose, such as increasing liquid viscosity, helping pastries swell, locking in moisture, and preventing products from drying out.
Usage rules: As an additive, it can be used in moderation according to production needs, with almost no restrictions. Moreover, it must be labeled as “Polydextrose” in the ingredient list.
Typical scenarios: Adding it to ice cream can prevent ice crystal formation and make the taste more delicate; In baked goods, it can help dough retain moisture and extend shelf life.
2. Identity 2: As a food ingredient (dietary fiber).
Under this identity, Polydextrose is considered a raw material for soluble dietary fiber and prebiotics.
Functions: Mainly to supplement dietary fiber, increase the nutritional selling point of the product, and provide low calorie and satiety.
Usage rules: Polydextrose can be directly added as a common food ingredient. In the ingredient list, in addition to labeling “Polydextrose”, it can also be claimed as “dietary fiber” according to the national standard (GB 28050).
Typical scenarios: Many beverages and meal replacement powders that claim to be “high fiber” or “prebiotics” add polydextrose for their health benefits, rather than simply to change their physical properties.
III. Why is Polydextrose assigned a dual identity?
1. Functional superposition: After adding polydextrose to food, it can not only play a thickening and water retention role (additive function), but also exert the physiological role of dietary fiber in the human body (nutritional function). If it is only used as an additive, its nutritional value is ignored; If it is only used as a fiber raw material, it cannot explain its changes in food texture.
2. Convenient management: This classification allows enterprises to flexibly choose the purpose of use. If it is to improve the process, it should be managed as an additive; If it is to strengthen the fiber, it should be managed according to the ingredients.
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