Polydextrose

Fiber expansion with reduced calories, increases taste, mouthfeel and texture.

.

Polydextrose is only partially metabolized in the human body.

As a result, it contributes only 25% of the calories from sugar and only 11% of the calories from fat. At the same time, polydextrose is able to maintain the texture and mouthfeel that is often lost with the removal of sugar and fat in order to reduce calories.

.

With polydextrose as part of the recipe, food manufacturers can achieve calorie savings of up to 50% without compromising on taste and eating quality.

.

Polydextrose is practically non-sweet and therefore can be used in combination with other sweeteners to offset and / or modify the final sweetness of foods and beverages in order to maximize consumer appeal.