Polydextrose was once invented by Hans Rennhard at Pfizer Central Research Laboratories, United States, in the mid-1970s. It is a type of polysaccharide food ingredient which consists of randomly bonded glucose polymers, including about 1% of citric acid and 10% of sorbitol. Polydextrose is very common to be used in the food industry, such as in the production of cakes, pastries, sweet desserts, and ice cream. The main usage is for a bulking agent, thickener, stabilizer, and humectant. In addition, polydextrose only contains 1 kcal per gram, thus it’s favorable for a low-calorie bulking agent. It also applies as a substitute for sugar, starch, and calorie reduction. Polydextrose appears in white powder form with high solubility in water.
The process of manufacturing polydextrose consists of two steps. The first step was the extrusion process. The mixture of glucose and citric acid with the ratio of 99:1 (%w/w) was extruded by corotating and intermeshing with the twin-screw extruder. In this process, four heating process also occurred. The first zone was to melt the material and the temperature was maintained at 1000C by circulating mineral oil. The second zone was for the initiation or reaction and the temperature was maintained at 1300C. The third zone was for the propagation reaction to occur and the temperature was maintained at 2000C. The fourth zone is for the termination of reaction and the temperature was maintained at 1300C. The normal feed rate and screw speed were 65 kg/h and 180 rpm, respectively.
The second step was polymerization yield. The extruded products were glucose, glucooligosaccharide (GOS) and polydextrose which represented different degree of polymerization. The extruded product were dissolved in the mixture of water and isopropanol to precipitate the polymeric materials. The final step was to centrifuge the precipitate mixture to separate the polydextrose.
Food and Beverage Industry
Polydextrose is mainly used in the food and beverage industry, especially bakery, confectionary products, supplements, beverages,and sauces. It is used due to its low calorie, odorless, and solubility among others. It also acts as a humectant, stabilizer, and thickener. Polydextrose is added to many food and beverage products to provide mouthfeel and texture of sugar for products that offer reduced sugar and calories.
Polydextrose Suppliers - Tradeasia International
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