Using Polydextrose in Ice cream
Functions and Benefits with add polydextrose
Depresses the freezing point of frozen desserts. This function enhances scoopability in hard pack ice cream products.
As a fat and sugar replacer;
Pleasant texture and mouthfeel, as the filler or agent of sweetener;
Dietary fiber, Prebiotic;
Weight management; Digestive health;
Highly soluble; Ease of Use;
Label friendly; Cost effective.