As a synthetic polymer of glucose, what are the benefits
Polydextrose as a food ingredient permits calorie-reduction
as well as being classified as a soluble fiber by the U.S. Food
and Drug Administration (FDA). Its main application is that
of fat, starch and/or or sugar replacement, while also being
used as a humectant and thickening agent.
Polydextrose's carbohydrate heritage ensures that endproducts
are unchanged in terms of crunchiness, texture,
body, mouthfeel and bulk.
Typical current industrial applications range from bakery,
desserts, candies and salad dressings, to cereals, sport
nutrition products and beverages.
With a low percentage of digestible sugars (0,5% - 6%
depending on type), relatively high viscosity, light colour
and a neutral taste, polydextrose is an ideal option for
reduced-sugar recipes without changing end product
What does Galam's liquid Polydextrose offer the food and beverage industry?
Galam's polydextrose satisfies all the expected international
quality levels. We ensure vetted and reliable ingredient
sources and consistently light color minimizing the effect
on the final product.
Having developed polydextrose as a liquid solution,
manufacturers can benefit from homogenous blending
without any of the inherent polydextrose dissolving
challenges. With this latest offering, we've secured a quality
and convenient product at a very reasonable price-point for
all our customers throughout Europe and beyond.