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Using polydextrose in chocolate
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.
R&D Case Study
Know more information, please contact us now sales@tailijie.com.cn.
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.
R&D Case Study
Know more information, please contact us now sales@tailijie.com.cn.
