Polydextrose
Polydextrose provides the bulk and body that sugar gives in chewy candy and baked goods, which high-intensity sweeteners cannot.
Key Specifications
| CAS number | 68424-04-4 |
|---|---|
| E number | E1200 |
| Dietary fibre | ≥ 90 percent |
| Calories | 1 kcal/g |
| Viscosity (70%) | High, syrup-like |
| pH (10% solution) | 2.5-3.5 |
Bulk replacement for sugar in confectionery
Polydextrose provides the bulk and body that sugar gives in chewy candy and baked goods, which high-intensity sweeteners cannot. It is the standard partner for sucralose or Ace-K in sugar-free confectionery.
Acidity must be managed
At pH 2.5-3.5 in solution, polydextrose is already acidic and can shift the flavour balance of a formulation. Buffer and taste adjustments usually follow its introduction.
Typical Applications
- Sugar-free candy — 30-50 percent of the formula as the bulk sweetener base.
- Reduced-calorie bakery — 5-15 percent replaces sugar bulk and improves moisture retention.
Frequently Asked Questions
Why is it acidic?
The polymerisation process leaves acidic groups. Neutralised grades are available for sensitive applications.
What is the laxation threshold?
Lower than resistant dextrin; keep single servings below 15 g to avoid discomfort.
Can it be used in beverages?
Yes at lower levels, but its viscosity at high solids limits use to 2-4 percent.
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