Polydextrose Syrup

Polydextrose syrup is a soluble dietary fiber formed by melting and polymerizing glucose, sorbitol and citric acid at high temperature. It has the characteristics of low calories, low fat, low cholesterol and low sodium. Its preparation method usually includes removing impurities such as protein from glucose solution through a granular carbon column, separating and purifying it through a nanofiltration membrane, vacuum concentrating it, and adding sorbitol and citric acid for treatment.

As a food additive, polydextrose syrup is widely used in health products, dairy products, beverages, alcoholic beverages and baking. It can not only improve the taste of products and extend the shelf life, but also prevent and assist in the treatment of diseases such as constipation, obesity, diabetes, hypertension and hyperlipidemia. In addition, due to its good water holding and water absorption capacity, the change of water content in food can be prevented or delayed by polydextrose syrup, thereby the shelf life of the product will be extended.

In terms of chemical properties, polydextrose syrup is light yellow, has a mild and moderate sweetness and good crystallization resistance. It has high stability under different pH conditions and can prepare up to 80% solution at 20°C (68°F). This high solubility allows polydextrose to be directly and simply applied to a variety of food and beverage formulations.

In short, polydextrose syrup, as a new type of water-soluble dietary fiber, has broad application prospects and vital health value in the food industry.