Subscribe for the latest consumer trends, trade news, nutrition science and regulatory updates in the supplement industry!
Join 37,000+ members. Yes, it's completely free.
The Science of Polydextrose
Polydextrose was first commercialized in 1981 as a bulking agent for calorie reduction, but has become a multipurpose ingredient which increases dietary fiber content while replacing portions of sugar, starch and fat.
April 24, 2014
Polydextrose was first commercialized in 1981 as a bulking agent for calorie reduction but has become a multipurpose ingredient which increases dietary fiber content while replacing portions of sugar, starch and fat. It has been used in beverage, bar, dairy, bakery and many other applications. Cathy Dorko, Regional Product Manager, DuPont Nutrition and Health, discusses the science behind this low-calorie ingredient.
You May Also Like