IP NON-GMO POLYDEXTROSE
Partially replace sugar and fat in formulations with polydextrose while maintaining creaminess and the "feel" of the product when consumed. As a branched polymer of glucose, it is resistant to digestion and absorption by the body.
Functionally, polydextrose has a high water solubility (80% at 25°C) and temperature stability (up to 200°C). These properties allow it to moderate stress and protect texture during freezing, thawing, baking, and frying.
Polydextrose acts as a humectant for baked goods, and a cryoprotectant for frozen meat products (e.g., fish sticks or chicken fingers). Plus, by inhibiting moisture migration, polydextrose prolongs shelf life. It can also be used as a texturizer to maintain the crispiness of fried foods and the crunchiness of cereals and snack foods. It promotes adhesion of flavor coatings to snack foods (e.g., chips, pretzels, and crackers).
Contact Scoular today to learn how you can use polydextrose as a low calorie bulking agent in your formulation.
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