Polydextrose is a synthetic polymer of glucose. It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration (FDA) as well as Health Canada, as of April 2013. It is frequently used to increase the non-dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981.



Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial beverages, cakes, candies, dessert mixes, breakfast cereals, gelatins, frozen desserts, puddings, and salad dressings. Polydextrose is frequently used as an ingredient in low-carb, sugar-free, and diabetic cooking recipes. It is also used as a humectant, stabiliser, and thickening agent.

Polydextrose is a form of soluble fiber and has shown healthful prebiotic benefits when tested in animals. It contains only 1 kcal per gram and, therefore, is able to help reduce calories.

However, polydextrose is not universally well tolerated. Doses as low as 10g cause significantly more intestinal gas and flatulence than even psyllium.


  • Polydextrose is a soluble non-viscous manmade polymer that is only partially fermented by the gut microbiota.An important factor drawing the attention of food manufactures to the use of polydextrose in various applications is its simplicity. Here the homogeneity of the compound may work to its advantage over grain fibers in certain applications. Since polydextrose is a synthetic compound, it’s not subject to the natural variations that may affect natural products. The taste, described as clean and non-sweet (vis the low calorie content) does not interfere with the flavor of the end product.
  • High solubility, clarity and rheological properties similar to sucrose make polydextrose versatile enough to add a desirable texture to a variety of liquids, including dairy drinks and yogurts, sauces and dressings, while reducing calories from fat or sugar. Consumers in general do not want to taste the fiber, but are attracted to smoother and richer consistency when it comes to various liquids. Taste and texture are always key concerns when reformulating foods to a health-conscious audience.
  • The variety of processed foods impacted by polydextrose is matched by the potential for product presentation. As a soluble fiber with the ability to bind water, polydextrose can partially or totally replace sugar, fat or starch in a formulation — which means it can be presented as reduced fat, reduced sugar, low calorie, or even low glycemic index, depending upon the application and the target audience.
  • Polydextrose works particularly well in foods that require bulking agents or those that are traditionally sweet or rich in fat. It is able to maintain the texture and mouthfeel that often is lost in the process of removing sugar and fat to reduce calories. This quality is particularly important when replacing fat in confectionaries and baked goods, where mouthfeel can “make or break” a product.


  • Polydextrose is generally well tolerated in those who use it in moderation. However, in large quantities or in particularly sensitive people, polydextrose can cause a variety of side effects, including abdominal cramping, bloating and excessive gas. Those who are newly integrating polydextrose into the diet should begin with small amounts, as new users may experience a laxative effect. In fact, according to the Center for Science in the Public Interest, if a food product has more than 15 grams per serving, a laxative-effect warning is required on the label


We currently have no information for polydextrose Interactions.


Source: Wikipedia, https://en.wikipedia.org/wiki/Polydextrose

eHow, http://www.ehow.com/about_5782918_side-effects-polydextrose.html















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