Polydextrose application in biscuits
In water, Polydextrose displays characteristics similar to sucrose. At low solids, the viscosity impact from Polydextrose is very low. Due to this, Polydextrose can be added without changing the rheological properties of your product.
Adding polydextrose made biscuits slightly more moist as perceived, thereby, slightly lessening the drying effect of the wheat bran. Polydextrose produced a linear effect for moistness (Fig. 2).
Polydextrose, a randomly bonded glucose polymer, would provide additional reducing sugars for Maillard browning to occur; thus, biscuits containing polydextrose should be darker in color than biscuits not containing polydextrose.