Sun, Feb-15-04, 21:40
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Butter Tastes Better
Posts: 5,201
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Plan: Atkins OWL / IF-23/1 /BFL
Stats: 100/100/100
BF:
Progress: 34%
Location: SF Bay Area
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http://forum.lowcarber.org/showthre...ht=polydextrose
Quote:
From this website:
http://www.gdfii.com/producte-7.htm
Quote:
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Polydextrose (FDA 21 CFR ¡ì 172.841), a bulking agent, is widely accepted as an essential ingredient for diet foods in near fifty countries around the world.
Generally, polydextrose is used as a substitute for sugar or fats in various foods, which claim to be low calorie, low sugar, low fat, low cholesterol and low salt, such as ice cream, bakery products, snacks, confectionary and beverages. It is popular to serve as a dietary fiber in functional beverages in Asia markets, especially in Japan. It is also an ideal ingredient for diabetic diet. Food manufactures are willing to introduce polydextrose in their products because it can adjust viscosity and ice point, improve water holding capacity, texture and mouthfeel, and provide the necessary bulk.
Polydextrose, white or milky white noncrystalline powder, is a polymer of D-glucose with some bound sorbitol and citric acid. It is very soluble in water with solubility of over 70% and its 10% solution has pH value of 2.5¡«3.5 without any unfavorable odor. It becomes transparent melt when heated above 130¡æ. Its very low caloric value, only 1 kcal/g, makes it quite attractive to health-conscious consumers.
Polydextrose has been evaluated to be safe in 32 types of toxicological tests of five kinds of animals and voluntary human tests of eight persons. It has no limits of ADI required in FAO/WHO JECFA or EC/SCF and is recognized as a food ingredient by Ministry of Health and Welfare of Japan, who has also confirmed that the definition of dietary fiber is applicable to polydextrose.
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