Polydextrose is a low-calorie sugar substitute made from dextrose, sortibol, and citric acid. It is used in packaged foods, sweets, salad dressings, and as a thickening agent. It is low in fat and glucose, making it appealing to dieters and those with prediabetic conditions.
As a sugar substitute derived from dextrose, polydextrose is a food ingredient that can be used as a low-calorie substitute in many recipes. Originally developed in Europe, it is now available worldwide. Assigned an E number of E1200 in accordance with the international numbering system, polydextrose is now found in packaged foods and is available for use around the home.
The basic content of polydextrose revolves around three ingredients. In addition to the use of a portion of dextrose, the food ingredient also contains sortibol and a small amount of citric acid. The low calorie content makes it attractive to dieters, while the low glucose content makes the substance an excellent choice of sweetener for people who are in a prediabetic state. Additionally, this artificial sweetener also contains very low fat content, making it appealing to people looking to watch their cholesterol levels.
Approved for use in the United States in 1981, polydextrose can be found in several types of low-calorie sweets. Puddings and jellies often contain the substance. An increasing number of soft and hard candies make good use of the sugar substitute. Frozen desserts are also increasingly using them to help people enjoy a tasty treat while watching the sugar and fat content.
Along with packaged sweets, polydextrose can also be found in a number of salad dressings. The compound can also be used as a thickening agent, which helps make it an excellent ingredient in homemade puddings and dessert sauces. Because it’s a good source of fiber, many people may choose to add a small amount to soups and stews.
Available under several different brand names, polydextrose is a great option when watching your carbohydrate intake, avoiding excess cholesterol, and cutting calories. There are several excellent cookbooks on the market that make good use of the sweetener in recipes designed for special dietary needs, especially diabetics and low-carbs.
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