Polydextrose E1200 – sweetener food fibers (Baolingbao)

Polydextrose E1200 – sugar substitute food fibers (Baolingbao)

Polydextrose is a soluble prebiotic fiber and premium low-calorie bulking agent used to provide body and texture to low-calorie and reduced-calorie foods.
The product is easy to use in a variety of applications to replace all or part of the solids of the sweetener and replace the nutritive fillers in these formulations.

Polydextrose is highly soluble in water (approximately 80g / 100ml at 20˚C), but poorly soluble or insoluble in most organic solvents.

Benefits of using Polydextrose in food production:
- in flour confectionery products, it increases the yield of finished products by 10%: it allows to increase the shelf life of the product due to molecularly bound water by Polydextrose;
- improves the organoleptic qualities of products without changing the main color and taste of the product;
- plays an important role in creating the volume and mass of the product:
a) acts as a low-calorie filler, increases the amount of dry matter
b) at the level of taste, it is a substitute for fat, starch, sugar solids without losing the structure of the product;
- increases the nutritional value of products: enriches products with prebiotic dietary fibers, promotes the growth of beneficial microflora, normalizes digestion processes, accelerates the food cycle, reduces the risk of gastrointestinal and cardiovascular diseases;
- helps to reduce the calorie content of products: a) in terms of their technological and organoleptic qualities
Polydextrose is very similar to sucrose, the dry matter of which it successfully replaces.
The energy value of Polydextrose is 4.2 kJ / g (1 kcal / g), which is 4 times less than that of sugar, and 9 times less than that of fat, thus, it is ideal for creating dietary and functional products;
- increases product resistance to freeze / thaw cycles (cryoprotectant):
- promotes an easy decrease in the freezing point of products and an increase in product density,
- prevents crystallization of products at low temperatures.

Polydextrose is used in the production of baked goods, fillings and fillers, dairy products, drinks, sauces and sports nutrition.

Safety of Polydextrose. Polydextrose is officially recognized and used as dietary fiber in 51 countries. It is harmless to teeth (does not cause caries). It has a low glycemic index (from 5 to 7, depending on the variety), which allows it to be used in the production of dietary and functional products, including those with diabetes.

According to the international classification, this food additive is assigned the number E1200.
In Europe, according to Directive 2000/13 / EC, the labeling of a Polydextrose product must be consistent with the original purpose in the final product (i.e. additive or fiber):
- as an additive: must be declared by the name of its category (filler, thickener / texturer, stabilizer, water-retaining agent), and then Polydextrose or E1200;
- as an ingredient: must be declared as Polydextrose.