Propriétés du polydextrose et ses applications dans l'alimentation

Polydextrose is a low-calorie, low glycemic index carbohydrate that possesses characteristics of soluble dietary fiber and prebiotics. It is created by the high-temperature melt-condensation of naturally occurring glucose with small amounts of sorbitol and citric acid, resulting in a polysaccharide composed of randomly cross-linked glucose units. As a well-functioning dietary fiber, polydextrose has rapidly developed in recent years, gaining approval in over 50 countries and increasingly used in various foods, beverages, and health products.

1.1Solubility

Polydextrose is highly soluble in water, with a solubility of 70% at 25°C, which can be enhanced by heating.

1.2Viscosity

The viscosity of polydextrose solutions decreases with increasing temperature and increases with concentration. Its viscosity is slightly higher than that of sucrose at the same concentration.

1.3Stability

Polydextrose remains stable for 90 days below 60°C and does not react with acids or bases at 200°C, but it is hygroscopic and must be stored in dry conditions. Modified polydextrose can lose water when exposed to air, with concentrations reducing to 80% at 75% relative humidity and to 90% at 52% relative humidity.

1.4Moisture Retention

Polydextrose serves as an excellent food humectant, effectively absorbing moisture in high temperatures while controlling water activity in solutions. It can significantly reduce water activity when above 60% and, due to its highly branched structure, does not crystallize, outperforming smaller molecules like sucrose and sorbitol.

1.5Flavor

Polydextrose is flavorless and can be combined with high-sweetness, low-calorie sweeteners to create low-calorie foods. At high concentrations, it may impart off-flavors, which can be mitigated by reducing dosage or adding flavorings.

1.6Melting Properties

Polydextrose powder begins melting at 130°C and forms a transparent glassy substance upon cooling, resembling the brittle structure of hard candies without forming crystals.

1.7Freezing Point Depression

Polydextrose has a higher freezing point than an equivalent sucrose solution. The freezing point of a KOH-neutralized polydextrose solution is much lower than that of an unneutralized solution, affecting the texture of frozen products.

2.1Low-Calorie Content

The complex structure of polydextrose makes it difficult for microorganisms to degrade, resulting in a caloric value of approximately 1 kcal/g.

2.2Intestinal Regulation

Polydextrose can be fermented by intestinal bacteria, producing gases and short-chain fatty acids (SCFAs) like butyrate and propionate, which can help regulate intestinal health and inhibit cancer cell formation.

2.3Lowering Triglycerides and Cholesterol

Polydextrose can prevent triglycerides and cholesterol from entering lymphatic capillaries, and its fermentation products can inhibit cholesterol synthesis.

2.4Weight Control and Reduction

It can form a film in the gastrointestinal tract, encapsulating fats and limiting their absorption, promoting fat excretion and reducing fat accumulation.

2.5Calcium Absorption

Studies indicate that polydextrose can enhance calcium absorption in mice, although its effect on human calcium absorption is less significant.

2.6Detoxification and Immunity Boosting

Polydextrose can reduce harmful enzyme activity and promote the excretion of dioxins from the body.

2.7Blood Sugar Regulation

It improves peripheral tissue sensitivity to insulin and reduces insulin demand, effectively lowering blood sugar levels.

2.8Non-Cariogenic

Polydextrose is not fermented by oral bacteria, making it non-cariogenic.

Polydextrose is used in foods as a filler, anti-freeze agent, low-temperature protector, anti-aging agent, dietary fiber, prebiotic component, preservative, and to increase osmotic pressure. It provides necessary volume, realistic texture, and ensures a high-quality fiber source. It can be consumed by the general population seeking low-calorie diets, as well as special groups like diabetics, and its usage is expected to grow.

3.1Health Food Applications

3.1.1Diabetic Foods

Diet control is crucial for diabetes management, and polydextrose can slow glucose absorption, preventing rapid increases in blood sugar levels.

3.1.2Foods for Constipated Individuals

Polydextrose promotes the growth of beneficial gut bacteria and produces SCFAs, improving gut motility and easing stool passage.

3.1.3Infant Foods

Inclusion of polydextrose can enhance nutrient absorption in infants, particularly important post-weaning.

3.2General Food Applications

3.2.1Beverages

Due to its excellent solubility and stability, polydextrose is widely used in beverages, providing dietary fiber without compromising flavor or clarity.

3.2.2Confectionery

It is an excellent ingredient for sugar-free candies, enhancing chewiness and preventing crystallization while being non-cariogenic.

3.2.3Dairy Products

Polydextrose enhances the texture of low-fat and non-fat dairy products, improving stability and meeting dietary fiber needs.

3.2.4Frozen Desserts

Polydextrose can replace glucose syrup in frozen desserts, maintaining moisture and extending shelf life without affecting flavor.

3.2.5Baked Goods

Its heat resistance makes it an effective sucrose substitute in baked goods, preserving moisture and texture.

3.2.6Meat Products

In chicken nuggets, polydextrose reduces moisture loss during cooking, while in processed meats, it can replace some fat without compromising taste.