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General
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Polydextrose is a multi-purpose additive
synthesized from dextrose, plus about 10 percent
sorbitol and 1 percent citric acid.
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Polydextrose is a polysaccharide composed of
randomly cross-linked glucose with all types of
glycosidic bonds, containing minor amounts of
bound sorbitol and acid
Process
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Polydextrose are obtained by melting and condensation of the
ingredients which consist of approximately 90 parts D-glucose,
10 parts sorbitol and up to 1 part citric acid or 0.1 part
phosphoric acid
Market
- The global
polydextrose market is currently around 40,000 tons and Danisco
has a significant chunk of this. Its main competitor is Tate &
Lyle's Sta-Lite polydextrose.
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It is also low-glycaemic, giving
it good future potential in foods marketed as low on the
glycaemic index.
- Artificial
sweeteners will lead the growth in the food additives market on
the back of rising consumer demand for functional foods, closely
followed by nutraceuticals and food preservatives, but flavours
will remain, by far, the largest product segment.
Applications
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Polydextrose is commonly used as a replacement for sugar,
starch, and fat in commercial cakes, candies, dessert mixes,
gelatins, frozen desserts, puddings, and salad dressings.
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Polydextrose, such as Litesse, is a low calorie bulking agent
that can be used to compensate for the loss in mouthfeel in low
fat dairy products.
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Polydextrose, like other polyols,
can be used as a sugar and fat replacer, and in low-calorie
foods
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