Polydextrose

Description

Polydextrose is a synthetic compound of glucose, the sugar alcohol known as sorbitol and citric acid. The long-chain molecule is similar to sugar but cannot be broken down by digestive enzymes and hence is indigestible. It has a laxative effect when consumed in larger quantities.

• As a filling agent, polydextrose enlarges the volume of food without increasing its energie content. Thereby, the actual calorie content of food is decreased.
• As a wetting agent, polydextrose can bind water in order to preserve the consistency and physiognomy of food.

Application

Polydextrose is predominantly applied in calorie-reduced and dietary products, especially in:

• chewing gum
• fruit additives, baking goods
• frozen milk desserts, confectionaries, pudding, fillings, glazings
• instant sauces, instant foods and deep-frozen food

Gene technology

Applications of gene technology are possible for the three starting substances of which the indigestible polydextrose is composed:

• glucose: from genetically modified maize; application of enzymes that were produced with GM microorganisms
• sorbitol: sugar alcohol; glucose as base material
• citric acid: production is possible with the aid of GM microorganisms, which also may receive nutrients from GM plants.

Labelling: ingredients and additives are subject to a labelling requirement if they are directly produced from GM maize. Whether this also applies to polydextrose, which results from glucose by way of various processing stages, is not yet explicitly clarified. It has been established in practice that labelling is not applied.