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. 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.