Polydextrose

Polyglucose has many applications in food processing, mainly including the following aspects:

Baked goods: Polyglucose has good moisturizing properties, can maintain the moisture of food, prevent water migration, thereby extending the shelf life of baked goods. In cakes and other baked goods, polyglucose can replace part of sucrose, making the product soft texture, good moisture, and delicate appearance and taste.

Fruit fillings: Polyglucose is often added to low-calorie, low-sugar fruit fillings to prevent the transfer of moisture from the filling to the inside of the dough or pastry, thereby extending the shelf life ‌.

Dairy products: Polyglucose, as a functional factor, is used in dairy products such as cow's milk, flavored milk, fermented milk, lactobacillus drinks, and powdered milk, which can improve the taste, stability and nutritional and health functions of dairy products.

Confectionery: Polydextrose is very water-soluble and sticky, and is suitable for making sugar-free confectionery with excellent flavor. Its low calorie properties prevent the total calories of the candy from increasing significantly, which helps to reduce the total calories of the candy.

Beverage: polyglucose solubility is large, the solution is clear and transparent, stable at low pH, can increase the solid substance of the beverage, improve and enrich the taste. As a source of functional dietary fiber, it is widely used in various functional beverages.

Frozen desserts: Polyglucose has a freezing point reduction function and can be used to produce delicious frozen desserts with a creamy texture. At the same time, it controls moisture, provides a fresh and smooth taste and improves organization.