Common Names and Identifiers for Polydextrose
While "polydextrose" is the most widely recognized term, this versatile food ingredient is known by other identifiers in different contexts. A common alternative is its E-number, used for food additives in Europe and elsewhere. In the food industry, several manufacturers market it under specific trademarks.
Poly-D-Glucose
Chemically, polydextrose is a polymer of glucose, and as such, it is sometimes referred to as poly-D-glucose. This name highlights its composition, which is derived from the glucose molecule dextrose. The 'D' refers to the specific spatial arrangement of the glucose units. This technical name is most often encountered in chemical and research settings.
E1200
For regulatory and labeling purposes, polydextrose is assigned the food additive code E1200. This identifier is part of the European Union's system for food additives, but is recognized internationally. This number indicates that it has been evaluated for safety and approved for use as a filler, thickener, and formulating agent.
Branded Polydextrose Products
Within the food manufacturing industry, polydextrose is often sold under specific brand names. These include:
- Litesse: A well-known brand of polydextrose, originally developed by Danisco (now a division of DuPont).
- STA-Lite®: A brand of polydextrose developed by Tate & Lyle that is used as a soluble fiber in various food products.
- FIBREDEX®: A brand of polydextrose used for fiber enrichment and sugar reduction.
- Trimcal: Another commercially available brand.
Contextual Alternative Names
Depending on its function in a food product, polydextrose can also be referred to by its role rather than its name. For instance, when used to add volume and replace sugar, it is often simply called a "bulking agent" or "sugar replacer". Because it is a form of soluble fiber, it may also be identified simply as "soluble dietary fiber" on a nutrition label.
Polydextrose vs. Other Fibers
Polydextrose is a synthetic soluble fiber, which sets it apart from naturally occurring dietary fibers like inulin, pectin, or cellulose. This difference impacts its functional properties and fermentation in the gut.
| Feature | Polydextrose | Inulin (e.g., from chicory) | Fructooligosaccharides (FOS) |
|---|---|---|---|
| Origin | Synthetically produced from glucose, sorbitol, and citric acid. | Extracted and purified from natural sources like chicory root. | Derived from the partial hydrolysis of inulin or other plant sources. |
| Fermentation Speed | Fermented slowly throughout the entire colon, with less associated gas production than many shorter-chain carbohydrates. | Tends to be fermented more quickly, especially in the proximal colon, which can lead to higher gas production. | Fermented more rapidly than polydextrose and can cause more gas. |
| Viscosity | Non-viscous; forms a clear, water-soluble solution. | Can be viscous, depending on the chain length. | Non-viscous. |
| Effect on Gut Bacteria | Acts as a prebiotic, promoting beneficial bacteria like Bifidobacteria and Lactobacillus. | Acts as a prebiotic, but people with FODMAP sensitivity may need to avoid it. | Known prebiotic effect, stimulating beneficial gut bacteria. |
| Use | Bulking agent, low-calorie sugar replacer, fiber source. | Sweetener, bulking agent, prebiotic fiber. | Sweetener, prebiotic supplement. |
The Functionality of Polydextrose in Food
Beyond its alternative names, understanding the function of polydextrose explains why manufacturers use it. Its unique chemical structure, derived from the polymerization of glucose, makes it resistant to digestion by human enzymes. This property allows it to pass mostly undigested into the large intestine, where it acts as a soluble dietary fiber. This provides numerous benefits for food manufacturers, including:
- Bulking Agent: It adds volume and texture to reduced-sugar and low-fat foods, replacing the bulk that would otherwise be provided by sugar or fat.
- Reduced Calories: Since it is poorly digested, polydextrose contributes only about 1 kcal per gram, making it ideal for formulating lower-calorie products.
- Humectant: It helps retain moisture in baked goods, extending their freshness and shelf life.
- Freezing Point Depression: In frozen desserts like ice cream, it helps control crystallization, contributing to a smooth, creamy texture.
- Stabilizer: It provides stability in food applications like salad dressings and beverages, preventing separation.
- Prebiotic Effects: By being fermented by beneficial gut bacteria, it promotes digestive health, similar to other prebiotics.
These functions make polydextrose a highly desirable ingredient in a wide array of products, from baked goods and confectionery to beverages and dairy products. Its low impact on blood sugar levels also makes it suitable for diabetic foods.
Conclusion: More Than Just a Name
Whether you see it listed as polydextrose, E1200, Litesse, or simply as "soluble fiber," the ingredient remains the same synthetic glucose polymer. Its multiple names reflect its various roles—from chemical identifier to commercial brand to functional description. For consumers, the key takeaway is that this additive provides the benefits of soluble dietary fiber, acting as a low-calorie bulking agent and prebiotic. Understanding these alternative names helps in navigating food labels and appreciating the versatile functions of polydextrose in modern food production.
Frequently Asked Questions About Polydextrose
Q: What is the E-number for polydextrose? A: The E-number for polydextrose, used for regulatory and labeling purposes in many regions, is E1200.
Q: Is polydextrose a natural or synthetic fiber? A: Polydextrose is a synthetic soluble dietary fiber, manufactured by combining glucose, sorbitol, and a food-grade acid.
Q: What are some common brand names for polydextrose? A: Some common brand names for polydextrose include Litesse, STA-Lite®, FIBREDEX®, and Trimcal.
Q: What is polydextrose used for in foods? A: It is used as a bulking agent, sugar replacer, fiber source, and humectant in many products, from baked goods to frozen desserts.
Q: Is polydextrose considered a prebiotic? A: Yes, polydextrose is recognized as a prebiotic because it promotes the growth of beneficial gut bacteria like Bifidobacterium and Lactobacillus.
Q: What are the main health benefits of consuming polydextrose? A: Key benefits include supporting digestive health, potentially aiding in weight management by promoting satiety, and having a low glycemic index, which helps manage blood sugar.
Q: Can polydextrose cause side effects? A: While generally well-tolerated, consuming excessive amounts of polydextrose (over 50g at once or 90g daily) can cause gastrointestinal discomfort, such as bloating, gas, and diarrhea, particularly in sensitive individuals.
