Polydextrose is a polysaccharide food ingredient composed of randomly bonded glucose polymers, including about 10% of sorbitol and 1% of citric acid. The WHO Joint Expert Commission for Food Additives (JEFCA) in 1987 specified no ADI for polydextrose. In the EU it has the food ingredient number E 1200 and can be added at “quantum satis.” The FDA approved it in 1982. The caloric value of 1 kcal per gram is widely accepted. Polydextrose is highly water soluble, 80% at ambient temperature. The viscosity of a 70% solution at 25°C is about 1800 mPa s. 

In the food and beverage industry, polydextrose usually serves as one bulking agent, stabilizer, thickener, and humectant in cakes, pastries, sweet desserts, ice-cream, sugar confectionery, chocolate, meat products, etc. It is a soluble prebiotic fibre, applied as a replacer of sugar, starch, and fat, and for calorie reduction. 

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