Polvo de polidextrosa 90%

¿Qué es la polidextrosa ¿Polvo?

La polidextrosa es un tipo de fibra dietsoluble en agua, que es un tipo de polímero de D-glucosa hecho de glucosa, sorbitol y ácido cítrico, que se mezcla y se calienta en una mezcla fundida en una proporción específica, y luego se condensa por vacío. Es un carbohidrato especial con bajas calorías, sin azúcar, bajo índice glucémico, estable y altamente tolerable con características prebióticas. Sus propiedades fisiológicas como el ajuste del entorno microecológico del tracto gastrointestinal, laxantes, prevención de enfermedades intestinales, etc. le permiten ser ampliamente utilizado en diversos productos alimenticios, especialmente en alimentos funcionales de baja energía y alta fibra.

verde Primavera primavera primavera Technologies suministra polvo polidextrosa 90%, que tiene un sabor neutro, refrescy una solubilidad de hasta el 80%. El polvo polidextrosa tiene una buena estabilidad y no muestra hidrólisis en un amplio rango de pH y en diversas temperaturas de procesamiento y condiciones. Esta propiedad hace que sea un ingrediente ideal para muchas bebidas sin comprometer el sabor, el color y el contenido de celul.

verde Primavera primavera primavera Technology es una compañía biotecnológica líder en China, dedicada a la investigación y desarrollo de suministro de extractos de plantas de alta calidad. Fue fundada en 2000 y ha obtenido muchas certificcomo Halal, Kosher, COSMOS, BRC, IFS, FDA, ISO, etc. verde Spring Tiene un riguroso proceso de control de calidad y organiza la producción bajo ISO, HACCP, y otros estándares de calidad. Los productos implementan los m ã ¡S altos est ã ¡Ndares internacionales de la industria, cumpliendo con los est ã ¡Ndares de la UE EC396, EU 2023/915, y los m ã ¡S altos est ã ¡Ndares de residuos de disolventes.

Especificaciones: 

Reglamento:

Se ajusta a la normativa de la UE.

Benefits:

Low Energy

Polydextrose is a product of random polymerization, with many kinds of glycosidic bonds and complex molecular structure, which is difficult to digest and utilized by the human body or animals, so it has low calorific value. A large number of animal or human experiments have confirmed that polydextrose has a low-calorie value, about 1 kcal/g. Feeding 14 C-labelled polydextrose to rats proved that about 60-70% of polydextrose was not converted into usable energy, and about 30% could be converted into usable energy.

Bowel Regulation

Polydextrose improves bowel function without adverse effects such as bloating and diarrhoea. It helps to increase the number of beneficial bacteria in the intestinal tract, reduce the number of harmful bacteria and lower the pH value of the stool. It can reduce the absorption of glucose in the small intestine and ferment in the large intestine after ingestion to produce short-chain fatty acids such as butyric acid, isobutyric acid and acetic acid. Polydextrose at concentrations of 1% and 2% can have a significant stimulatory effect on intestinal bifidobacteria. It acts on a wide range of bifidobacteria, in addition to proliferating Bifidobacterium adolescentum, Bifidobacterium bifidum, Bifidobacterium longum, etc., it also has a proliferative effect on Bifidobacterium infantis.

Cholesterol Reduction

Polydextrose can prevent or reduce triglycerides and cholesterol in the lymphatic vessels. At the same time, polydextrose can inhibit the synthesis of cholesterol and adsorb the metabolite of cholesterol, bile acid, which can be excreted from the body, thus lowering the content of cholesterol in the body, hindering the absorption of cholesterol, and also preventing the formation of gallstones. Chocolate made from polydextrose has an obvious effect of reducing serum triglycerides. This effect is even stronger when used in combination with lactitol.

Increase Satiety

Polydextrose has a low calorific value and has the effect of increasing satiety with a low calorie intake. On the one hand, low-calorie foods produced with polydextrose can increase satiety, thus preventing the consumer from feeling hungry for a long time. Polydextrose also suppresses the appetite, reduces the amount of food eaten, and removes excess fat and energy from the body. On the other hand, polydextrose can also form a film on the gastrointestinal wall, wrapping part of the fat in the food, restricting the absorption of fat in the digestive tract, and promoting the excretion of lipids, to achieve the efficacy of reducing the accumulation of fat and controlling body weight.

Promote Mineral Absorption

A study in The Journal of Nutrition revealed for the first time that calcium absorption in the jejunum, ileum, cecum, and large intestine of mice showed an increasing trend as the concentration of polydextrose increased from 0-100 mmol/L. The study also showed that calcium absorption in the jejunum, ileum, cecum, and large intestine of mice increased with increasing concentrations of polydextrose. The addition of polydextrose to the diet promotes intestinal calcium absorption, probably because polydextrose is fermented in the intestine to produce short-chain fatty acids that acidify the intestinal environment, and the acidified environment increases calcium absorption.

Applications:

In the Food Field:

Polydextrose powder has the function of low calorie, sugar substitute, and fat substitute, which has become a new type of functional food additive used in foreign countries. In food industry production, it is used as a fat substitute, high-quality sugar substitute filling brake, antifreeze, moisture retention agent, and water-soluble dietary fiber source. Polydextrose has been confirmed as a safe and non-toxic food additive and is widely used in sugar, jam, pastry, chocolate, frozen desserts, and other food production industries.

Beverages

Polydextrose powder is an ideal fiber source for fibre-fortified beverages. It provides texture, improves mouthfeel, and produces completely clear and transparent beverages without causing gelling.

Dairy Products

Polydextrose powder is used in low-fat non-fat products to prevent water precipitation and to give a good texture and creamy mouthfeel. It is stable at low pH and can be used in yoghurt to provide a refreshing taste and fibre fortification and in milk beverages for direct fibre fortification.

Bakery Products

Polydextrose is very heat resistant and offers an ideal combination of excellent properties in bakery production. As a substitute for sucrose and fats, polydextrose powder delays starch aging retains moisture, provides good texture and mouthfeel, and is particularly suited to the processing of low-sugar, low-fat bakery products.

Confectionery

Polydextrose is a good ingredient for sugar-free confectionery, it is well tolerated and has high water solubility and high viscosity, which ensures good chewing of hard and gummy candies. Sucrose confectionery with added polydextrose can be fortified with fiber and reduced sucrose, as well as lowering calories or lowering total glucose production values.

Chocolate

Polydextrose replaces sucrose in chocolate, adding a creamy texture without the coolness and colouration associated with sugar alcohols.

Ice Cream

Polydextrose is highly viscous and has a moderate freezing point-lowering effect. It replaces sugar and fats and gives the necessary volume to the product. It has no adverse effect on its organization as it is similar to sucrose in terms of its water-holding capacity, inhibition of ice crystal formation, hydration texture, and bulking properties.

Jams

Polydextrose is highly soluble and viscous, resulting in a reduction of heat and sugar in jams and fillings. It is used in trapping to reduce the migration of moisture from the trapping to the dough or pastry, extending its shelf life.

Meat Products

Polydextrose has excellent water retention, oil retention and gelation properties and is added to meat products for freshness, softness and richness of flavor.