Huletts Polydextrose
Characteristics and properties
| Chemical Class: | Randomly linked polymer of glucose (thermal polymerization of glucose) |
| Relative Sweetness: | Not sweet |
| Taste: | Bland |
| Stability: | Stable under food manufacturing conditions, i.e. baking |
| Solubility: | Soluble at ambient temperatures with light agitation |
| Safety: | Safe |
| ADI: | Not specified (the safest category allocated by JECFA) |
| Approval: | Widely approved internationally |
| Applications: |
Frozen dairy desserts and mixes Baked goods Sweet sauces Chewing gum Jellies Salad dressings Puddings and fillings Peanut spreads Confections and frostings Fruit spreads |
| Advantages: |
Low calorie bulking agent Maillard reaction, i.e. undergoes browning and flavour development Humectant Texturiser Partial fat replacer Tooth friendly Suitable for diabetics |
All information on this page is provided in good faith and without recourse to us in respect of claims which may be made by you or third parties.
