POLYDEXTROSE

'Polydextrose''" is a food ingredient classified as soluble fiber and is frequently used to increase the fiber content of food, replace sugar, reduce calories and reduce fat content. It is a multi-purpose food ingredient synthesized from dextrose, plus about 10 percent sorbitol and 1 percent citric acid. Its E number is 'E1200'. The FDA approved it in 1981.

Contents

History

Commercial Uses

21 C.F.R. 172.841 Polydextrose

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History

Commercial manufacture of edible polydextrose originated with a process developed by Hans H. Rennhard.

Commercial Uses

Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings. Polydextrose is frequently used as an ingredient in low-carb, sugar-free and diabetic cooking recipes. It's also used as a humectant, stabiliser and thickening agent.
Polydextrose is a form of soluble fiber and has significant healthful prebiotic benefits. It contains only 1 kcal per gram and therefore is able to help reduce calories, fat, sugar and starch, all of which may be consumed in excess in many Western diets.
Polydextrose is known by the brand names Litesse, Sta-Lite, and Trim-cal.

21 C.F.R. 172.841 Polydextrose

Polydextrose as identified in this section may be safely used in food in accordance with the following prescribed conditions:
(a)(1) Polydextrose (CAS Reg. No. 68424-04-4) is a partially metabolizable water-soluble polymer prepared by the condensation of a melt which consists either of approximately 89 percent D-glucose, 10 percent sorbitol, and 1 percent citric acid or of approximately 90 percent D-glucose, 10 percent sorbitol, and 0.1 percent phosphoric acid, on a weight basis.
(2) Polydextrose may be partially neutralized with potassium hydroxide, or partially reduced by transition metal catalytic hydrogenation in aqueous solution.
(b) The additive meets the specifications of the "Food Chemicals Codex," 4th ed. (1996), pp. 297-300, which is incorporated by reference in accordance with 5 U.S.C. 552(a) and 1 CFR part 51. Copies are available from the National Academy Press, 2101 Constitution Ave. NW., Washington, DC 20418, or may be examined at the Center for Food Safety and Applied Nutrition's Library, Food and Drug Administration, 5100 Paint Branch Pkwy., College Park, MD 20740, or at the National Archives and Records Administration (NARA). For information on the availability of this material at NARA, call 202-741-6030, or go to: http://www.archives.gov/federal_register/code_of_federal_regulations/ibr_locations.html.
(c) Polydextrose is used in accordance with current good manufacturing practices as a bulking agent, formulation aid, humectant, and texturizer in the following foods when standards of identity established under section 401 of the act do not preclude such use:
(1) Baked goods and baking mixes (restricted to fruit, custard, and pudding-filled pies, cakes, cookies, and similar baked products);
(2) Chewing gum;
(3) Confections and frostings;
(4) Dressings for salads;
(5) Film coatings on single and multiple vitamin and mineral supplement tablets;
(6) Frozen dairy desserts and mixes;
(7) Fruit and water ices;
(8) Fruit spreads;
(9) Gelatins, puddings and fillings;
(10) Hard and soft candy;
(11) Peanut spread;
(12) Sweet sauces, toppings, and syrups;
(13) Tablespreads.
(d) If the food containing the additive purports to be or is represented for special dietary uses, it shall be labeled in compliance with part 105 of this chapter.
(e) The label and labeling of food a single serving of which would be expected to exceed 15 grams of the additive shall bear the statement: "Sensitive individuals may experience a laxative effect from excessive consumption of this product".

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