Manufacturer: StaleyFeatures: - Adds body, texture, and mouthfeel.
- Reduces calories, 1Kcal/gram
- Replaces sugar and fat in baked goods and mixes.
- May also be used to maintain moisture.
- Reduces ice crystal formation in froze applications.
Polydextrose adds body, texture and mouthfeel to no-sugar added and reduced fat dairy products. It can replace sweetener solids on a one-for-one basis, reduce calories (1 Kcal/gram), bind water, develop flavor, reduce ice crystal formation and enhance scoopability in hard pack ice cream products. It is compatible with a wide range of ingredients. Polydextrose may be used to reduce calories by replacing sugar and fat in baked goods and bakery mixes. Polydextrose may also be used as a humectant to maintain moisture, while reducing water activity to increase microbial stability. In the presence of Polydextrose, starch will gelatinize at the same temperature as sugar.
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