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Polydextrose

pharmaceutical raw materials
Polydextrose structure

Polydextrose 

structure
  • CAS No:

    68424-04-4

  • Chemical Name:

    Polydextrose

  • Synonyms:

    Polydextrose;Polydextrose A;Polydextrose F;Polydextrose K;Litesse;Litesse III;Litesse III Syrup;Litesse 2;Litesse Ultra;Sta-Lite III;Litesse II;Sta-Lite IIIF;Sta-Lite;Sta-Lite WSIII;Sta-lite R 90;Litesse HF;133687-10-2

  • Categories:

    Cosmetic Ingredient  >  Humectant

Description

Polydextrose occurs as an odorless, off-white to light tan powder with a bland, slightly sweet to slightly tart taste, dependent upon grade. Polydextrose is also available as a clear, light yellow to colorless liquid (70% dry substance), which is odorless with a slightly sweet taste.

Polydextrose Basic Attributes

342.29648

342.116211

3913901000

Characteristics

-3.20

1.8±0.1 g/cm3

>130°

662.8±55.0 °C at 760 mmHg

354.6±31.5 °C

1.652

Polydextrose powder is hygroscopic and absorbs significant amounts of moisture at relative humidities greater than 60%. Under dry storage conditions, and in original sealed packaging, polydextrose powders can be expected to retain stability for at least 3 years. Solution grades have a shorter shelf-life of 3 to 6 months (dependent upon grade) at an ambient temperature of 25°C, although this can be extended to 12 months through the use of refrigeration.
The bulk material should be stored i

Safety Information

NONH for all modes of transport

Polydextrose Use and Manufacturing

Bulking agent for reduced calorie foods. Polydextrose is a bulking agent that is a randomly bonded conden- sation polymer of dextrose containing small amounts of bound sor- bitol and citric acid. it is a water-soluble powder providing a ph range of 2.5–3.5. it is partially metabolized which results in a caloric value of 1 cal/g. as a reduced-calorie bulking agent, it can partially replace sugars and in some cases fats in reduced-calorie foods. it also functions as a bodying agent and humectant. applications include desserts, specific baked goods, frozen dairy desserts, chewing gum, and candy. usage levels vary according to application, but examples are frozen dessert, 13–14%; puddings, 8–9%; and cake, 15–16%.

Drug Function and Efficacy

Extract from the above information

This ingredient has been used in drugs with the following functions (note: it does not mean that the ingredient itself has the following health functions)

Related Drugs

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