Polydextrose

Polydextrose is a synthetic polymer of glucose.^[1] It is a food ingredient classified as soluble fiber by the US FDA as well as Health Canada, as of April 2013^[update]. It is frequently used to 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. The FDA approved it in 1981.

It is one-tenth as sweet as sugar.^[2]

History

Commercial manufacture of edible polydextrose originated with a process developed by Hans H. Rennhard of Pfizer, Inc. Rennhard began investigating the potential of polysaccharides as low-calorie replacements for sugar, fat, flour, and starch. In 1965, he created polydextrose, a polymer of dextrose, produced from the naturally occurring components: glucose, sorbitol, and citric acid.

Commercial uses

Polydextrose is commonly used as a replacement for

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 10 g cause significantly more intestinal gas and flatulence than fermentation resistant psyllium.^[3]

References