Polydextrose

Polydextrose was the first of the new generation , healthier speciality carbohydrates to be used in soft drinks. In the 1980s, Otsuka in Japan launched Fibermini, which was in effect a flavoured polydextrose solution aimed at the health drink market as a fibre supplement. 

Polydextrose was developed by Pfizer and is now marketed by Danisco under the Litesse brand. Polydextrose is produced from glucose, sorbitol and citric acid and, under tightly controlled processing conditions, a randomised glucose polymer is produced. It is soluble in water, neutral in taste and is available in liquid (70% solution) or dry format, as an amorphous powder or agglomerated granule. It is extremely stable to extremes of pH and temperature. 

Due to its viscosity, polydextiose gives good mouthfeel in soft drinks, but does not provide any sweetness (RS = 0). The caloric level is 1 cal/g. It is partially metabolised in the large intestine (and, therefore, independently of insulin) and so is suitable for diabetic and low glycaemic index products. It does not promote tooth decay, as it is not metabolised by oral bacteria. 

Polydextrose behaves as a dietary fibre and is approved as a fibre in the United States, Japan and Belgium. Its status as a dietary fibre in the rest of the European Union is currently a little unclear. It is permitted for food use in the United Kingdom under The Miscellaneous Additives Regulations and has the E-number E400. 

Prebiotic dose-response studies have indicated 10-12 g poly dextrose are required to give a prebiotic response (Zhong et al., 2000). 

Base for medicated confectionery coating agent granulation aid tablet binder viscosity-increasing agent. 

Polydextrose is used in pharmaceutical formulations and food products. In food products it is used as a bulking agent it also has texturizing and humectant properties. 

Although polydextrose can be used in a wide range of pharmaceutical formulations, its primary use is in solid-dosage forms. 

In tableting, polydextrose solutions are used as binders in wet-granulation processes. Polydextrose is also used in the manufacture of directly compressible tableting excipients. Polydextrose solutions may also be used, in conjunction with other materials, as a film and tablet coating agent. 

Polydextrose acts as a bulking agent in the formulation of sugar-free confectionery-type dosage forms. In conjunction with isomalt, lactitol, or maltitol, polydextrose can be used in the manufacture of sugar-free hard-hoiled candies and acacia lozenges or pastilles. 

When D-glucose is melted in the presence of small amounts of sorbitol and citric acid. 

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Polydextrose (Pfizer) is prepared by high temperature polymerization of glucose in the presence of a catalyst. It is a water-soluble, amorphous soUd used primarily as a hulking agent (52). Dried fmit, including pmnes, and dried plum, date, and grape juice is used for similar appUcations (53). 

In the case of complex carbohydrates the glycemic index is a measure of how quickly the carbohydrate is broken down. An example is to compare potato starch and polydextrose. Both are polymers of dextrose but potato starch in the form of mashed potato is rapidly broken down and causes a surge in blood sugar, i.e. it has a high glycemic index. In contrast, polydextrose, which has the dextrose units linked 1 - 6, a link that is rare in nature, is only 25% metabolised and has a very low glycemic index. 

Polydextrose, 4 702, 724t 12 43 Polydiallylammonium cationics, 20 472 Polydiallyldimethylammonium chloride (DADMAC), in paper manufacture, 18 117... 

E 1103 Invertase E 1105 Lysozyme E 1200 Polydextrose E 1201 Polyvinylpyrrolidone E 1202 Polyvinylpolypyrrolidone E 1404 Oxidised starch E 1410 Monostarch phosphate E 1412 Distarch phosphate E 1413 Phosphated distarch phosphate E 1414 Acetylated distarch phosphate E 1420 Acetylated starch E 1422 Acetylated distarch adipate E 1440 Hydroxy propyl starch E 1442 Hydroxy propyl distarch phosphate E 1450 Starch sodium octenyl succinate E 1451 Acetylated oxidised starch E 1505 Triethyl citrate E 1518 Glyceryl triacetate (triacetin)... 

Sych, J., Lacroix, C., Adambounou, L. T., Castaigne, F. (1990). Cryoprotective effect of lactitol, palatinit and polydextrose on cod surimi proteins during frozen storage. J. Food Sci, 55, 356-360. 

HPLC has been adapted to industrial polysaccharides (Barth and Reg-nier, 1981), e.g., guar (Barth and Smith, 1981), starch (Kobayashi et al., 1985), polydextrose (Thomas et al., 1990), pectin (Schols et al., 1989), and other anionic gums (Voragen et al., 1982). Baseline separation is limited to DP =10 (Chester and Innis, 1986), which is more the size of an oligosaccharide than a polysaccharide. Separations to DP = 30 are possible under special conditions (Praznik et al., 1984). 

Polydextrose (Appi, 1991) is a synthetic, randomly bonded, amorphous, condensation heterooligomer of glucose, sorbitol, and citric acid, with M not exceeding 5000 Da and a solution pH of 2.5-3.5. Its solution viscosity is slightly higher than that of sucrose at similar concentrations, and it forms a clear melt above 130°C. 

Hemicellulose and oligosaccharides are now staple items in fat replacement systems.21 They are claimed to have indirect beneficial roles in human health, because they ferment in the intestines (Tomomatsu, 1994) and large bowel where they produce short-chain fatty acids that seem to enhance electrolyte absorption and stimulate colonic muscular activity (Topping, 1994). Polydextrose is used as a low-calorie bulking agent. 

Thomas, J. W., Brown, D. L., Hoch, D. J., Leary, J. J., Ill, and Dokladalova, J. (1990). Determination of polydextrose (polymer) and residual monomers in polydextrose by liquid chromatography./. Assoc. Offvc. Anal. Chem. 74 571-573. 

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