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Product details

Specification

item	value
CAS No.	68424-04-4
Other Names	Polydextrose
MF	C12H22O11
EINECS No.	614-467-9
FEMA No.	68424-04-4
Place of Origin	China
Type	Chewing Gum Bases, Emulsifiers, Enzyme Preparations, Flavoring Agents, Nutrition Enhancers, Stabilizers, Sweeteners, THICKENERS
MF	C12H22O11
Apperance	White Prowder
Color	White Color
Assay	96%MIN
MOQ	1 Kg
Shelf life	2 Years
Sample	Availiable
Packing	1kg

Polyglucose is easily soluble in water, solubility 70%, pH value of 10% aqueous solution is 2.5-7.0, no special taste, is a kind of food component with health care function, can supplement the water-soluble dietary fiber needed by human body. After polyglucose enters the human digestive system, it produces special physiological and metabolic functions, thus preventing constipation and fat deposition. Due to the formation of ion exchange and colloid, polyglucose can reduce the absorption of toxic and carcinogenic substances, regulate cholesterol level, reduce intestinal β-glucose, glycosidase activity, eliminate the inducement of vascular sclerosis and so on. Application :1. Tolerant; Filling agent; Bulking agent; Super absorbent polymers. Stabilizing agent; Tissue improver; Thickener. 2. Polyglucose is used as emulsion stabilizer and thickener. China's regulations can be used for beverages (liquid, solid), the maximum use of 25 ~ 50g/kg; In the production of baked goods, cakes, candies, gum candies, jellies, ice cream bars, popsicles and salad seasonings, appropriate amount of use according to the production needs. 3. Polyglucose is used as thickening agent, filling agent and formulation agent in food additives, it is an important raw material for making healthy food with low calorie, low fat, low cholesterol and low sodium 4. Potash. Modified polyglucose and refined polyglucose: purified polyglucose to obtain white to milky white modified polyglucose.

Main functions and uses:

1. Filling agent: polyglucose makes low-calorie food have good taste and texture, the effect is better than gum, can be used in a large number of foods that need to reduce calories, such as chewing gum, frozen desserts, baked goods, jelly, hard candy, soft candy, etc.

2, antifreeze: polyglucose can reduce the freezing point of food, especially suitable for the manufacture of delicious creamy frozen sweets, in order to obtain the ideal hardness.

3, low temperature protective agent: can be used to refrigerate fish, meat products, protect food from the destructive physical effects of freezing.

4, anticorrosive preservation, high osmotic pressure: polyglucose solution can maintain a higher level of soluble solids, reduce water activity

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