What is Polydextrose:

Polydextrose is a type of soluble fiber and low-calorie sweetener commonly used in food manufacturing. It is produced through the polymerization of dextrose (a simple sugar derived from corn) and small amounts of sorbitol and citric acid. Polydextrose has a variety of functional and nutritional properties that make it useful in food products.

Here are some key points about polydextrose:

  1. Fiber Content: Polydextrose is classified as a soluble fiber. Soluble fibers can dissolve in water and form a gel-like substance in the digestive system. As a result, polydextrose can contribute to the dietary fiber content of foods.
  2. Low-Calorie: Polydextrose is relatively low in calories. It provides around 1 kcal per gram, which is significantly less than traditional sugars and carbohydrates.
  3. Low Glycemic Impact: Polydextrose has a minimal impact on blood sugar levels. It is not readily digested and absorbed by the body, so it has a low glycemic index. This makes it suitable for people who need to manage their blood sugar levels, such as individuals with diabetes.
  4. Bulking Agent: Polydextrose can act as a bulking agent in food products, providing volume and texture without adding excessive calories. It can be used to enhance the mouthfeel and texture of various food products, including baked goods, dairy products, confectionery, and beverages.
  5. Prebiotic Properties: Polydextrose is considered a prebiotic fiber. Prebiotics are non-digestible substances that stimulate the growth and activity of beneficial bacteria in the gut. They can promote digestive health and support a healthy gut microbiome.
  6. Taste and Stability: Polydextrose has a clean, slightly sweet taste but does not have the same level of sweetness as sugar. It is also resistant to heat, acid, and enzymatic degradation, making it suitable for use in a wide range of food processing and cooking conditions.

Polydextrose is generally recognized as safe (GRAS) by regulatory authorities, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). It is considered a well-tolerated ingredient, but some individuals may experience mild gastrointestinal symptoms, such as bloating or flatulence, when consuming large amounts.

It’s important to note that while polydextrose can provide some of the benefits of dietary fiber, it should not be seen as a replacement for a balanced and fiber-rich diet. It is always recommended to consume a variety of whole foods to obtain an adequate intake of dietary fiber.

Product we offer:

  1. Polydextrose Liquid
  2. Polydextrose Powder
  3. Sugar Free Polydextrose

Typical Spec for sugar free Polydextrose

Typical Analysis Unit Standard
Appearance Light Yellow to Yellow Liquid
Odor No Odor
Taste No Taste
Polydextrose Content (DB) % ≥90
Water Content % ≤30
Reducing Sugar (on Glucose Basis) % ≤0.3
1,6-Dehydration-D-Glucose % ≤4
5-HNF (on Dry and no Ash Basis) % ≤0.1
Sorbitol (on Dry and no Ash Basis) % ≤6.0
Solid Substances % ≥70
Ash % ≤0.3
pH Value 4.5-6.5
Arsenic (As) mg/kg ≤0.3
Lead (Pb) mg/kg ≤0.5
Total Plate Count cfu/g ≤1500
Total Coliform cfu/100g ≤30
Mold and Yeast cfu/100g ≤25
Pathogens Negative
Country of Origin China


  1. Drum: 25o kg drum
  2. IBC Plastic Tote: 1200-1300 KG
  3. Pail: 25 KG Pail

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