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<title>Polydextrose</title>

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<span id="openzim-page-title" class="mw-page-title-main"><span class="mw-page-title-main">Polydextrose</span></span>

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<p><b>Polydextrose</b> is a synthetic <a href="Polymer" title="Polymer">polymer</a> of <a href="Glucose" title="Glucose">glucose</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> It is a food ingredient classified as soluble <a href="Dietary_fiber" title="Dietary fiber">fiber</a> by the <a href="Food_and_Drug_Administration" title="Food and Drug Administration">US FDA</a> as well as <a href="Health_Canada" title="Health Canada">Health Canada</a>, as of April 2013. It is frequently used to increase the <a href="Dietary_fiber" title="Dietary fiber">dietary fiber</a> content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent <a href="Sorbitol" title="Sorbitol">sorbitol</a> and 1 percent <a href="Citric_acid" title="Citric acid">citric acid</a>. Its <a href="E_number" title="E number">E number</a> is <b>E1200</b>. The FDA approved it in 1981.

</p><p>It is one-tenth as sweet as sugar.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup>

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<div class="mw-heading mw-heading2"><h2 id="History">History</h2></div>

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<p>Commercial manufacture of edible polydextrose originated with a process developed by Hans H. Rennhard of Pfizer, Inc. Rennhard began investigating the potential of polysaccharides as low-calorie replacements for sugar, fat, flour, and starch. In 1965, he created polydextrose, a polymer of dextrose, produced from the naturally occurring components: glucose, sorbitol, and citric acid.

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<div class="mw-heading mw-heading2"><h2 id="Commercial_uses">Commercial uses</h2></div>

<p>Polydextrose is commonly used as a replacement for <a href="Sugar" title="Sugar">sugar</a>, <a href="Starch" title="Starch">starch</a>, and <a href="Fat" title="Fat">fat</a> in commercial beverages, <a href="Cake" title="Cake">cakes</a>, <a href="Candy" title="Candy">candies</a>, <a href="Dessert" title="Dessert">dessert</a> mixes, breakfast cereals, <a href="Gelatin" title="Gelatin">gelatins</a>, frozen desserts, <a href="Pudding" title="Pudding">puddings</a>, and <a href="Salad_dressing" title="Salad dressing">salad dressings</a>. Polydextrose is frequently used as an ingredient in <a href="Low-carb" class="mw-redirect" title="Low-carb">low-carb</a>, sugar-free, and <a href="Diabetic" class="mw-redirect" title="Diabetic">diabetic</a> cooking recipes. It is also used as a <a href="Humectant" title="Humectant">humectant</a>, <a href="Stabilizer_(chemistry)" title="Stabilizer (chemistry)">stabiliser</a>, and <a href="Thickening_agent" title="Thickening agent">thickening agent</a>.

</p><p>Polydextrose is a form of soluble fiber and has shown healthful <a href="Prebiotic_(nutrition)" title="Prebiotic (nutrition)">prebiotic</a> benefits when tested in animals. It contains only 1 kcal per gram, and it therefore also helps to reduce calories.

</p><p>However, polydextrose is not universally well tolerated. Doses as low as 10 g cause significantly more intestinal gas and flatulence than fermentation resistant <a href="Psyllium" title="Psyllium">psyllium</a>.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup>

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<div class="mw-heading mw-heading2"><h2 id="References">References</h2></div>

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</style><cite id="CITEREFRaninenLappiMykkänenPoutanen2011" class="citation journal cs1">Raninen K, Lappi J, Mykkänen H, Poutanen K (January 2011). <a rel="nofollow" class="external text" href="https://doi.org/10.1111%2Fj.1753-4887.2010.00358.x">"Dietary fiber type reflects physiological functionality: Comparison of grain fiber, inulin, and polydextrose"</a>. <i><a href="Nutr._Rev." class="mw-redirect" title="Nutr. Rev.">Nutr. Rev.</a></i> <b>69</b> (1): <span class="nowrap">9–</span>21. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<span class="id-lock-free" title="Freely accessible"><a rel="nofollow" class="external text" href="https://doi.org/10.1111%2Fj.1753-4887.2010.00358.x">10.1111/j.1753-4887.2010.00358.x</a></span>. <a href="PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/21198631">21198631</a>.</cite></span>

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<li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20190717213124/http://www.sugar-and-sweetener-guide.com/polydextrose.html">"Polydextrose"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.sugar-and-sweetener-guide.com/polydextrose.html">the original</a> on 2019-07-17<span class="reference-accessdate">. Retrieved <span class="nowrap">2016-10-28</span></span>.</cite></span>

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<li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><cite id="CITEREFTomlinRead1988" class="citation journal cs1">Tomlin J, Read NW (Dec 1988). <span class="id-lock-subscription" title="Paid subscription required"><a rel="nofollow" class="external text" href="https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2036.1988.tb00725.x">"A comparative study of the effects on colon function caused by feeding ispaghula husk and polydextrose"</a></span>. <i>Aliment Pharmacol Ther</i>. <b>2</b> (6): <span class="nowrap">513–</span>519. <a href="Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1111%2Fj.1365-2036.1988.tb00725.x">10.1111/j.1365-2036.1988.tb00725.x</a>. <a href="PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/2979274">2979274</a>. <a href="S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:25941135">25941135</a>.</cite></span>

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This article is issued from <a class="external text" title="Last edited on 2025-05-25" href="https://en.wikipedia.org/wiki/?title=Polydextrose&oldid=1292162475">Wikipedia</a>. The text is available under <a class="external text" href="https://creativecommons.org/licenses/by-sa/4.0/deed.en">Creative Commons Attribution-Share Alike 4.0</a> unless otherwise noted. Additional terms may apply for the media files.

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