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.