Polydextrose CAS NO.68424-04-4

Shanghai Jiahealthy Technology Co., Ltd which is subsidary of Jiahe Biotech concentrates on offering products and services to the domestic and international markets. Based on our own laboratory and 2 factories in North China and South China,we are able to supply pharmaceutical intermediates, food ingredients,plant extracts, fine chemicals and specialty chemicals to our customers.

INTRODUCTION Polydextrose is a universal ingredient which can be used both as a food supplement and as a source of soluble prebiotic dietary fibers. Polydextrose are obtained by melting and condensation of the ingredients which consist of approximately 90 parts D-glucose, 10 parts sorbitol and up to 1 part citric acid or 0.1 part phosphoric acid. The products contain small quantities of free glucose, sorbitol, levoglucosan (1,6-anhydro-Dglucose) and citric acid and may be neutralized with any food-grade base and/or decolourized and deionised for further purification. PHYSICAL AND CHEMICAL PROPERTIES Polydextrose is comprised of 90% soluble fiber and contains only 1 calorie/g as compared to 4 calories/g for typical carbohydrates. It is a polysaccharide composed of randomly crosslinked glucose. It is highly soluble and neutral tasting, making it one of the most versatile fibers available. Its low impact on viscosity and flavor allow a significant level of fiber to be added to a product without negative sensory impact. In fact, polydextrose can even help minimize offnotes contributed by high-intensity sweeteners, soy, vitamins, minerals and other nutritional supplements. Polydextrose is not digested in the upper gastrointestinal tract and is partially fermented in the lower GI tract, making it a beneficial ingredient for digestive health. The physiological benefits of polydextrose include increased faecal bulk, reduced transit time, lower faecal pH and reduced concentration of putrefactive substances in the colon. Polydextrose's prebiotic effects help promote growth of beneficial intestinal bacteria, while fermentation in the large intestine yields short-chain fatty acids, including butyrate. Another benefit to choosing polydextrose as a fiberenriching ingredient for dairy foods is that polydextrose is metabolized independently of insulin, which makes it suitable for diabetics. NUTRACEUTICAL PROPERTIES DAILY INTAKE To date, polydextrose is approved for use in food in over 57 countries, 56 of whom permit the use of the 1 kcal/g energy value for the purposes of labelling. Improved GI function has been demonstrated with a daily intake of 4-12g of polydextrose without adverse effects.