top of page


GMO free






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.

About The Product

Key Benefits

  • Optimized nutritional profiles
  • Pro healthy digestion with no side effects
  • Low in calories (suitable for weight management)
  • Low glycemic response (5-7, not only suitable for diabetics)
  • Convincing taste experience
  • A contribution to dental health

Areas of Application

  • Food industry
  • Chocolate, ice cream and bar production
  • Pharmaceuticals
  • Beverages
  • Sweets and frozen desserts
  • Dairy products
  • Dietary supplements

Photo Copyright © goldbany / Adobe Stock

bottom of page