Polydextrose

Author:Prof. Dr. med. Peter Altmeyer

All authors of this article

Last updated on: 29.10.2020

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DefinitionThis section has been translated automatically.

Polydextrose is produced synthetically from glucose, sorbitol (E 420) and citric acid (E 330). The chain-shaped, sugar-like, long-chain molecule cannot be broken down by digestive enzymes and has a laxative effect on the human organism from a single dose of about 50 g or a daily dose of about 90 g.

The chain-like, sugar-like, long-chain molecule is authorised as a food additive in the EU under the number E 1200 without any maximum quantity restriction.

OccurrenceThis section has been translated automatically.

In food technology, polydextrose, which tastes only slightly sweet and is low in calories, is used as a filler to give volume and structure to foods. Furthermore, polydextrose is able to bind water, thus preventing food from drying out.

Polydextrose is used among others in:

  • Beverages
  • Baked goods
  • Confectionery

Note(s)This section has been translated automatically.

The consumption of polydextrose is considered safe.

Authors

Last updated on: 29.10.2020

Author: Prof. Dr. med. Peter Altmeyer