Polydextrose , 95% , 68424-04-4

CAS NO.：68424-04-4

Empirical Formula: C12H22O11

Molecular Weight: 342.296

MDL number: MFCD00804499

EINECS: 614-467-9

PRODUCT Properties

• Melting point: >130°
• storage temp.: 4°C, Hygroscopic
• solubility: Completely miscible in water. Sparingly soluble to insoluble in most organic solvents. Polydextrose has a higher water solubility than most carbohydrates and polyols, allowing the preparation of 80% w/w solutions at 20°C. Polydextrose is soluble in ethanol and only partially soluble in glycerin and propylene glycol.
• form: Solid
• color: White to Off-White
• Odor: at 100.00 %. odorless
• Odor Type: odorless
• Stability: Hygroscopic

Description and Uses

Polydextrose (PDX) is a randomly bonded polysaccharide produced by the bulk melt polycondensation of glucose and sorbitol in vacu with an average DP of 12, ranging from 2 to 120. The molecule contains all possible combinations of α- and β-linked 1→2, 1→3, 1→4, and 1→6 glycosidic linkages, though the 1→6 (both α and β) predominates. Due to its complex structure, PDX is not hydrolyzed by mammalian digestive enzymes in the small intestine, passing intact into the colon, in which it is gradually and partly fermented by the endogenous microbiota and the remainder, approximately 60%, is excreted in the feces. PDX is not sweet, has a neutral taste, and can be used as a low-calorie bulking agent in a wide range of foods, such as baked goods, confectionery, dairy products, and functional beverages as it is highly soluble in water and results in a non-viscous solution. Polydextrose content could greatly influenced Snack quality. An increase in polydextrose content in the blend from 0 to 10% augmented the product density and decreased its radial and axial expansion ratio and crispness. Moreover, small air cells and thick cell walls were observed in the texture of the product with high polydextrose content[1-2].

Bulking agent for reduced calorie foods.

Safety

• HS Code: 3913901000