Chemistry Reference
In-Depth Information
CH
2
OH
O
OH
O
CH
2
OH
O
CH
2
OH
OH
OH
O
O
CH
2
OH
OH
O
CH
2
O
OH
CH
2
OH
OH
O
CH
2
O
O
OH
O
OH
O
CH
2
OH
CH
2
OH
O
OH
O
O
O
OH
OH
OH
OH
O
OH
OH
OR
CH
2
OH
OH
OH
OH
OH
O
CH
2
OH
OH
OH
O
CH
2
O
O
OH
O
OH
OH
OH
O
OH
OH
OH
Figure 13.2
chemical structure of polydextrose.
to hydrolysis but are only partially fermented in the colon, thus appearing in the feces. Considering
that PD has an average DP of 12 and an average molecular weight of 2000, it should be classiied
as an RO; however, based on digestibility and fermentability, it may also be classiied as an RP. PD
is a white- to cream-colored powder with a clean taste, high water solubility, and good thickening
capacity. Due to its involvement in the Maillard reaction, PD can be used in products where cara-
mel and toffee lavors are required. Commercially available PDs are marketed under two brands:
improved PD (Litesse) and superimproved PD (Litesse II) by Danisco. PD can act as a humectant,
thus reducing the water activity of a product with simultaneous retention of moisture. This prop-
erty is useful in applications where the control of water activity is important for the provision of
extended shelf life. Due to its low sweetness, PD is preferred over sucrose in certain applications.
Another colligative property of PD is its ability to depress the freezing point, thus aiding in achiev-
ing the correct consistency and mouthfeel of the inished product. Because it is not sweet, it is usu-
ally accompanied with a potent sweetener (Shah et al. 2010).
PD has been accepted as a food additive by the U.S. Food and Drug Administration (FDA)
(Anon. 1981), covering application in eight food categories: baked goods and mixes; chewing gum;
confections and frostings; dressings; frozen dairy desserts; gelatins, puddings, and illings; hard
candy; and soft candy. More recently, additional categories have been approved, including peanut
spreads, syrups and toppings, sweet sauces, and fruit spreads. In these applications, PD may be used
to address several functions: bulking—to provide a bulk to a food; formulation aid—to provide a
desired physical property to a food; humectants—to retain moisture and regulate water activity;
and, texturizer—to control the structure and mouthfeel of the food (Craig et al. 1998, 1999). PD has
also been approved as a food additive internationally in 46 countries. The Joint FAO/WHO Expert
Committee on Food Additives had reviewed the safety of PD, and they had no concerns about daily
intake levels. In Japan, PD has also been approved under the Japanese Foods for Speciied Health
Use (FOSHU) law as an ingredient for which a claim stating that PD provides improved intestinal
function may be made. Several other countries (Japan, Korea, Taiwan, PR China, Argentina, Egypt,
and Poland) allowed the labeling of PD as a iber.
Isik et al. (2011) produced a frozen yogurt containing low fat and no added sugar. Samples con-
taining 5% PD, 0.065% aspartame and acesulfame potassium mixture, and different levels of inulin
and isomalt (5.0%, 6.5%, and 8.0%) were produced at the pilot scale and analyzed for their physical
Search WWH ::
Custom Search