 |
|
|
|
|
Product Details:
Payment & Shipping Terms:
|
| Product: | Polydextrose | MF: | (C6H10O5)n |
|---|---|---|---|
| Sample: | Available | Appearance: | White Powder |
| CAS: | 68424-04-4 | EINECS No: | 68424-04-4 |
| Grade: | Food Grade | Type: | Sweeteners |
| High Light: | 68424-04-4 Polydextrose Powder,Food Ingredients Polydextrose Powder |
||
CAS 68424-04-4 Food Ingredients Additives Polydextrose
The Polydextrose, because of its bulking properties, is used to replace a number of the technical effects of sucrose in various applications,baked goods, salad dressings, frozen desserts.It is a unique reduced-calorie (one calorie/gram) bulking agent that can be used to substitute sugars and, in some instances fats. Because of its structure, Polydextrose is not readily digested, so it is a low-calorie sucrose substitute. Polydextrose is a form of highly soluble fibre used to replace sugar and other high-glycemic carbohydrates. It has a negligible effect on blood sugar levels and a glycemic index of about 5.
Properties
• Fiber enriched
• Reduced sugar
• Sustained prebiotic
• High solubility
• Thermal stability
• Moisture retention
• Low GI
• High Tolerance;
• Replacement of fat and sugar
• Improving intestinal tract function
• Metabolized independently of insulin
Application
1. Products: bread, bread, pastries, biscuits, noodles, instant noodles, and so on. Added: 0.5%~10%
2. Meats: ham, sausage, luncheon meats, sandwiches, meat, stuffing, etc. Added: 2.5%~20%
3. Dairy products: milk, soy milk, yogurt, milk, etc. Added: 0.5%~5%
4. Beverages: fruit juice, carbonated drinks. Added: 0.5%~3%
5. Wine: added to the liquor, wine, beer, cider, and wine, to produce high-fiber health wine.
6. Condiments: sweet chili sauce, jam, soy sauce, vinegar, hot pot, noodles soup, and so on. Added: 5%~15%
7. Frozen foods: ice cream, popsicles, ice cream, etc.
8. Snack food: pudding, jelly, amount: 8%~9%
| Product name | Polydextrose Powder-Ordinary type |
| Appearance | White or light yellow fine powder |
| Test Standard | GB25541-2010 |
|
Polydextrose (on dry basis, without ash),w/ % |
≥90% |
| Water, w% | ≤4.0 |
| Sulphate Ash, w% | ≤0.3 |
| pH | 2.5-7.0 |
|
1,6-Dehydration-D-Glucose (on dry basis, without ash),w/ % |
≤4.0 |
|
Glucose+Sorbitol (on dry basis, without ash),w/ % |
≤6.0 |
|
5-Hydroxymethylfurfura (on dry basis, without ash),w/ % |
≤0.1 |
| Solubility | ≥99.0 |
| Lead (Pb), mg/kg | ≤0.5 |
| Arsenic (As), mg/kg | ≤0.5 |
| Total Plate Count (CFU/g) | ≤1000 |
| Total Coliform (MPN/100g) | ≤30 |
| Mold and Yeast(CFU/g) | ≤25 |
Contact Person: admin
Tel: +8618189204313
