Author: Site Editor Publish Time: 2023-01-31 Origin: Site
Sugar commonly used in food
First, let's take a look at the sugar used in food. According to the classification of sugars, there are monosaccharides, disaccharides and polysaccharides. Monosaccharides are sugars that can no longer be hydrolyzed and are absorbed directly into the bloodstream, such as glucose. Disaccharides are formed by glycosidic bonds of two molecules of monosaccharides, such as sucrose. Polysaccharides are polymeric glycogenic polymer carbohydrates consisting of glycosidic bond-bound sugar chains and at least more than 10 monosaccharides.
Where is polydextrose coming from?
Polydextrose is a polymer made of glucose, sorbitol and citric acid (or phosphoric acid) mixed in a certain proportion, heated and polymerized at high temperature and refined and dried, with an average polymerization degree of 12, these three raw materials are derived from corn, which belongs to soluble dietary fiber.
How is polydextrose used abroad?
Since polydextrose was approved by the US Food and Drug Administration as a food additive in 1981, many countries have also approved the use of polydextrose.
Polydextrose is used in at least fifty countries around the world, and this amount is increasing. Among them, Argentina, Brazil, Belgium, the Netherlands, Luxembourg, Egypt, Indonesia, Japan, South Korea, Poland, Spain, Singapore and other countries can label dietary fiber, and polydextrose in Japan has been confirmed as a food
What does polydextrose do?
Polydextrose acts as soluble dietary fiber, which contributes to digestive balance, and consuming a high-fiber diet is key to maintaining digestive health. As a water-soluble dietary fiber, polydextrose can shorten the emptying time of food in the stomach, promote the secretion of digestive juices, facilitate the absorption and digestion of nutrients, shorten the time for the contents (feces) to pass through the intestine, reduce the pressure of the colon, reduce the time of contact between harmful substances in the intestine and the intestinal wall, promote intestinal movement, enhance the osmotic pressure of the colon, thereby diluting the concentration of harmful substances in the gastrointestinal tract and promoting their excretion. In addition to the above benefits, polydextrose has also been found to promote calcium absorption and bone mineralization.
Based on the above functional properties, polydextrose is widely used in various foods. If polydextrose is added to drinks, it can not only improve the taste of sugar-free and low-sugar drinks, but also supplement dietary fiber; Polydextrose is added to bakery and meat products, which has water retention and low energy properties; Polydextrose is added to health foods, which has the effect of preventing constipation.
In food additives can be used as: thickener, filler, formulator. It is an important raw material used to make low-calorie, low-fat, low-cholesterol, low-sodium health foods. It can show some important functions in food such as: necessary volume, good taste, can improve the taste of food oil, has a low freezing point, is suitable for refrigerated meals, desserts, and does not cause dental caries. It can reduce the amount of sugar, fat and starch in food and has low calories
As one of the dietary fibers with good function and performance, polydextrose has been rapidly developed in recent years, approved for use in more than 50 countries, and has been more and more widely used in many foods, beverages and health foods.