Polydextrose
Nutritional Enhancers
Sweeteners
Thickeners
68424-04-4
E1200
$1.19 ~ $1.78
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Polydextrose?
Polydextrose is a synthetic polymer of glucose widely used as a soluble dietary fiber, low-calorie bulking agent, and texturizer in foods and beverages.
How is Polydextrose made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Accurately weigh and blend glucose (dextrose), sorbitol, and an acid catalyst (e.g., citric acid or phosphoric acid) into a uniform mixture. | Purity and ratio of ingredients are critical for the reaction. A typical ratio is ~89% glucose, ~10% sorbitol, and ~1% catalyst. All materials must be certified food-grade. |
| 2 | Polymerization | Heat the mixture in a reactor under high temperature and deep vacuum to initiate a condensation reaction. | The reaction forms polymer chains by removing water molecules. Strict control of temperature and vacuum level is essential to achieve the desired degree of polymerization and prevent excessive browning or side reactions. |
| 3 | Cooling & Neutralization | Cool the molten polymer and neutralize the acid catalyst with an alkaline solution, such as potassium hydroxide. | Neutralization stops the polymerization reaction and stabilizes the product. The final pH must be carefully adjusted to a specified range (e.g., 5.0 - 6.0) to ensure product stability and taste. |
| 4 | Purification & Refining | Process the crude polydextrose solution through decolorization (e.g., activated carbon) and ion-exchange columns. | This step is crucial for quality. It removes unreacted monomers, catalyst residues, and bitter-tasting by-products, resulting in a product with a clean taste and light color. |
| 5 | Concentration | Evaporate excess water from the purified solution under vacuum to achieve the target solids concentration. | This step creates the final liquid/syrup product. The final solids content (typically 70%) and viscosity are key quality parameters to monitor and control. |
| 6 | Spray Drying (for Powder) | Atomize the concentrated liquid polydextrose into a hot air stream within a spray drying tower. | This optional step converts the liquid into a free-flowing powder. Inlet/outlet air temperatures directly impact the final moisture content (<4.0%) and particle characteristics of the powder. |
| 7 | Final Quality & Packaging | Conduct final laboratory analysis, screen/sieve the powder, pass it through metal detectors, and package in sealed containers. | Final product must meet all specifications for purity (e.g., >90% polymer), color, pH, and microbiological limits. Packaging must be airtight to prevent moisture absorption and contamination. |
Technical Specifications
| CAS Number | 68424-04-4 |
| Solubility | Soluble in water |
| Storage Conditions | Cool, dry |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Low-calorie foods
beverages
Mechanism of action:
| Parameter | Polydextrose |
|---|---|
| Functional Category | Soluble Fiber; Bulking Agent; Humectant; Texturizer |
| Key Ingredients | Polydextrose (a synthetic polymer of glucose, sorbitol, and citric acid) |
| Mechanism of Action | Acts as a large, non-digestible polymer that provides bulk and solids without significant caloric contribution (1 kcal/g). Binds water molecules, thereby reducing water activity and acting as a humectant. Resists digestion in the upper gastrointestinal tract, functioning as a soluble prebiotic fiber. Mimics the rheological and textural properties of sucrose, contributing to viscosity and mouthfeel. |
| Application Effect in Product | Enables significant sugar and calorie reduction while maintaining desirable texture and mouthfeel. Increases the total dietary fiber content of the final product. Improves moisture retention, enhances freeze–thaw stability, and extends shelf life by lowering water activity. Provides a clean taste profile and can mask bitter aftertastes from high-intensity sweeteners. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Polydextrose | Synthetic Soluble Fiber / Bulking Agent | ~1 kcal/g, prebiotic, low glycemic response, excellent process stability (heat, acid), neutral taste. | Superior stability in high heat and acidic conditions. Provides good mouthfeel and texture with minimal sweetness or viscosity. | Synthetic origin is not ideal for "clean label" products. Can cause digestive distress in high doses. | Sugar reduction in baked goods, beverages, dairy, hard candies, nutrition bars where processing is intense. | For applications needing extreme process stability (baking, pasteurization) and a neutral taste/texture profile. |
| Inulin / Chicory Root Fiber | Natural Soluble Fiber / Prebiotic | Plant-based (chicory root), slightly sweet, forms a gel in water, strong prebiotic effect. | Natural "clean label" appeal. Can function as a fat replacer by creating a creamy texture. Strong, well-studied prebiotic benefits. | Less stable in low pH and high heat than polydextrose. Slight sweet taste may be unwanted. Can cause more gas/bloating. | Yogurt, dairy-free products, protein powders, supplements, applications where fat replacement or creaminess is desired. | When a natural, plant-based source is mandatory and for its powerful prebiotic and fat-mimicking properties. |
| Soluble Corn Fiber (SCF) | Synthetic Soluble Fiber / Prebiotic | Derived from corn, high digestive tolerance, low viscosity, clear in solution, low glycemic response. | Very high digestive tolerance, often better than inulin or polydextrose. Excellent clarity and low viscosity in liquids. | Synthetic origin from corn can be a GMO concern for some. Higher caloric value (~2 kcal/g) than polydextrose. | High-fiber clear beverages, protein drinks, nutrition bars, gluten-free baking. | For products requiring high clarity and minimal texture change, and for consumers sensitive to other fibers. |
| Acacia Gum (Gum Arabic) | Natural Soluble Fiber / Emulsifier | Plant-based (Acacia tree), multi-functional (emulsifier, stabilizer), very low viscosity, tasteless. | Excellent emulsifying and stabilizing properties. Extremely high digestive tolerance. Natural "clean label" source. | Lower prebiotic potency than inulin. Can be more expensive and subject to supply chain volatility. | Beverages (to stabilize flavors/oils), confectionery coatings, wine, supplements for very sensitive individuals. | When emulsification or stabilization is needed in addition to fiber, or when maximum digestive tolerance is critical. |
Technical Documents
Available Documentation
COA/TDS
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications