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Nutrition and HealthHome > Nutrition and Health >

Using polydextrose in chocolate

Date: 2021-08-21 09:54  Author: Tailijie
Foods that contain low-calorie sugar and fat replacers are popular due to a desire for dietary calorie reduction. Polydextrose is widely used as a low-calorie bulking agent that can replace the sugar and fat in low-calorie foods while maintaining texture and mouth feel.

Functions and Benefits
· Physical Properties;
Positive effects of polydextrose on the colour (brightness and chroma), hardness and water activity are favourable;
· Functionality;
 Its hygroscopic features and its usability as a fat and sugar replacer;
· Benefit:
 Dietary fiber, Prebiotic;
· Texture & Mouthfeel Promote:
 Pleasant texture and mouthfeel, as the filler or agent of sweetener.


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