ABSTRACT
Introduction ......................................................................................................... 174 Manufacture, Structure, and Specications .................................................... 175
Manufacture ............................................................................................... 175 Structure ...................................................................................................... 175 Specication ................................................................................................ 177
Polydextrose as Fiber .......................................................................................... 177 Regularization of Bowel Function ........................................................... 178 Impact on Blood Lipids ............................................................................. 178 Attenuation of Blood Glucose Responses ............................................... 179
Polydextrose as a Prebiotic ................................................................................ 180 Other Physiological Aspects .............................................................................. 183
Oral Health ................................................................................................. 183 Energy Contribution .................................................................................. 183 Satiety .......................................................................................................... 183 Toleration ..................................................................................................... 183 Safety .......................................................................................................... 184
Polydextrose Analysis ........................................................................................ 184 Technological Functionality .............................................................................. 185
Sweetness and Sweetness Enhancement ................................................ 185 Moisture Management .............................................................................. 186 Physical Nature of Polydextrose – Glass Transition Temperature
(Tg) ................................................................................................... 186 Physical Nature of Polydextrose — Its Afnity for Water ................... 188 Stability ........................................................................................................ 191
Food Applications ............................................................................................... 193 Confectionery Applications...................................................................... 193 Chocolate Confectionery .......................................................................... 194 Baked Goods ............................................................................................... 194 Frozen Dairy Desserts ............................................................................... 194 Cultured Dairy Products .......................................................................... 194
Polydextrose was originally developed in the 1970s by scientists at Pzer seeking a low-calorie bulking agent. The objective was to develop an ingredient that could be used in conjunction with intense sweeteners when replacing fully caloric carbohydrates in processed foods. It is a highly branched low-molecular-weight randomly bonded polysaccharide of glucose having an average degree of polymerization of approximately 12 glucose units. It resists digestion in the upper gastrointestinal tract and is partially fermented in the colon, contributing an energy value of 1 kcal/g.
