Polydextrose is an important raw material for the manufacture of healthy foods - low calorie, low fat, low cholesterol, low sodium foods. It can display some important functions in food: such as the necessary volume, good texture and taste, can improve the taste of food oily texture; has a low freezing point, suitable for making frozen dessert hearts, does not cause dental caries; In wet sensitive foods, it can improve the freshness and softness of food, reduce the amount of sugar, fat and starch in food; it has low calorie (4.18kJ/g), which is suitable for low-calorie foods and suitable for diabetics. It can be used as a soluble beverage in healthy beverages.
Polydextrose is an easy-to-use dietary fibre that imparts little to off flavour. It provides the mouthfeel and texture of sugar, making it an ideal alternative in products that offer reduced sugar and calories. Polydextrose is low calorie and provides process and acid stability. Polydextrose has excellent digestive tolerance and helps to promote a lower rise in post-meal blood glucose when it replaces sugars in foods and beverages, it also functions as a stabilizer, bulking agent and to help maintain the ideal moisture in a food. Polydextrose has been used as a food ingredient since the 1960's.