Customization: | Available |
---|---|
CAS No.: | 68424-04-4 |
Formula: | (C6h10o5)N |
Still deciding? Get samples of US$ 30/G
Request Sample
|
Suppliers with verified business licenses
Audited by an independent third-party inspection agency
Polydextrose is a soluble fiber, a non-digestible carbohydrate. It increases the fiber ratio of the substance to which it is added and reduces the calorie and fat ratio.
White to light tan-coloured solid. It dissolves in water to give a clear, colourless to straw coloured solution.
Highly soluble in water (80 g/100 g at 25°C) and generate a low viscosity solution.
Specification:
ASSAY |
SPECIFICATION |
Test standard |
GB25541-2010 |
Appearance |
White or yellowish fine powder |
Polydextrose% |
≥90% |
Water,w % |
≤4.0 |
Sorbitol+glucose w% |
≤6.0 |
PH(10% solution) |
5.0---6.0 |
Residue on Ignition(sulfated ash),w% |
≤2.0 |
D-Anhydroglucose,w% |
≤4.0 |
Lead,mg/kg |
≤0.5(mg/kg) |
Arsenic,mg/kg |
≤0.5 |
5-Hydroxymethylfurfural and Related Compounds,w% |
≤0.05 |
Solubility |
≥99% |
Total Aerobic Count(CFU/g) |
≤1000 |
Total Coliform(cfu/100g) |
≤30 |
Shigella |
No exsit |
Mold (cfu/g) |
≤25 |
Yeast(cfu/g) |
≤25 |
Staphylococcus aureus(CFU/g) |
No exsit |
Polydextrose is a commonly used ingredient in the production of ice cream. Some of its advantages when used in ice cream production are:
Low calorie: Polydextrose is a low-calorie ingredient that can be used to replace some of the sugar in ice cream, resulting in a lower calorie content.
Increased fiber: Polydextrose is a type of dietary fiber that can increase the fiber content of ice cream, which may provide some health benefits.
Improved texture: Polydextrose can improve the texture and mouthfeel of ice cream, making it smoother and creamier.
Reduced sweetness: Polydextrose has a slightly sweet taste but is not as sweet as sugar, so it can be used to reduce the sweetness of ice cream without affecting the overall flavor.
Improved freezing properties: Polydextrose can help prevent ice crystals from forming in ice cream during storage, which can result in a smoother and more consistent product.
In summary, polydextrose is a versatile ingredient that can be used in ice cream production to offer several benefits, including reduced calorie content, increased fiber, improved texture, reduced sweetness, and improved freezing properties.
NUTRITION ENHANCER | |||
VANILLIA FLAVOR | ВАНИЛЛА | ||
VANILLIN | ВАНИЛИН | ||
METHYL VANILLIN | МЕТИЛ ВАНИЛИН | ||
ETHYL VANILLIN | ЭТИЛ ВАНИЛИН | ||
ETHYL MALTOL | ЭТИЛМАЛЬТОЛ | ||
VANILLIA SUGAR | ВАНИЛЬНЫЙСАХАР | ||
VANILLIN SUGAR | ВАНИЛИНОВЫЙСАХАР | ||
EGG YOLK POWDER | ПОРОШОК ЯИЧНОГОЖЕЛТКА | ||
WHITE EGG POWDER | ПОРОШОК ЯИЧНОГОБЕЛКА | ||
NATURAL COCOA POWDER | НАТУРАЛЬНЫЙ КАКАО ПОРОШОК | ||
ALKALIZED COCOA | АЛКАЛИЗИРОВАННЫЙКАКАО | ||
DESICCATED COCONUT LOW /HIGH FAT | КОКОСОВАЯ СТРУЖКА НИЗКОЙ | ||
DESICCATED COCONUT MILK BEVERAGE | КОКОСОВАЯ СТРУЖКА ВЫСОКОЙ | ||
CRUSHED PEANUTS | ДРОБЛЕНЫЙ АРАХИС | ||
ROASTEDPEANUT | ЖАРЕНЫЙ АРАХИС | ||
BEET ROOTPOWDER | СВЕКОЛЬНЫЙПОРОШОК | ||
BETA-CAROTENE | БЕТА-КАРОТИН | ||
CARAMEL LIQUID /POWDER | КАРАМЕЛЬНАЯ ЖИДКОСТЬ / | ||
COOLING AGENT WS-23/WS-3 | ХОЛОДИЛЬНЫЙ АГЕНТWS-23/WS-3 | ||
ASCORBICACID | АСКОРБИНОВАЯ КИСЛОТА | ||
SODIUM GLUCONATE | НАТРИЙ ГЛЮКОНАТ | ||
VITAL WHEATGLUTEN | ПШЕНИЧНЫЙ ГЛЮТЕН | ||
ISOLATED SOY PROTEIN | ИЗОЛИРОВАННЫЙ СОЕВЫЙ БЕЛОК | ||
SOYBEAN FIBRE POWDER | СОЕВЫЕ ВОЛОКНА | ||
MONOSODIUM GLUTAMATE /MSG | ГЛУТАМАТ НАТРИЯ |
Main products
Preservatives: | calcium propionate,sodium propionate, calcium acetate/sodium acetate, sodium benzoate, potassium sorbate |
Sweeteners: | sodium saccharin, aspartame, sweetener, glucose monohydrate/anhydrous, liquid glucose, sucralose, fructose |
Acidifier: | Citric acid monohydrate/anhydrous |
Emulsifier: | soy lecithin, DMG |
Thickening agent: | xanthan gum, guar gum, carrageenan, gelatin, agar, modified starch |
Flavor pigment: | vanillin, vanillin, lemon yellow, erythrosine, bright blue |
FAQ:
1. Who are we?Packing & Shippment:
PRODUCTION LINE :