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Polydextrose: Physiological Function, and Effects on Health [PDF]
Nutrients, 2016 Polydextrose (PDX) is a non-digestible oligosaccharide used widely across most sectors of the food industry. It is a randomly linked glucose oligomer containing small amounts of sorbitol and citric acid.
Mariane Moreira Ramiro Do Carmo +2 more
exaly +7 more sources
Effects of polydextrose on different levels of energy intake. A systematic review and meta-analysis
Appetite, 2015 Introduction: Dietary fibers help to control energy intake and reduce the risk of developing obesity. Recent studies show that the consumption of polydextrose reduces energy intake at a subsequent meal.
Alvin Ibarra +2 more
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Enzymatic Degradation of Polydextrose® and of a High‐Molecular Polydextrose Fraction
Starch - Stärke, 1994AbstractThe enzymatic degradation of the alternative carbohydrate, Polydextrose® (PD) and of a high‐molecular fraction of PD (PD‐D) obtained by dialysis was studied. The reaction products were measured by thin‐layer chromatography (TLC) and high‐pressure liquid chromatography (HPLC). Taking into account the experimentally determined extraneous activity
Manfred Richter +2 more
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A review of the clinical toleration studies of polydextrose in food
Food and Chemical Toxicology, 2004Polydextrose is a non-digestible 1 kcal/g polysaccharide used primarily as a sugar replacer and dietary fiber in foods. At typical use levels, polydextrose provides physiological effects similar to those of other dietary fibers. However, excessive consumption of non-digestible carbohydrates can lead to gastrointestinal distress.
M T, Flood, M H, Auerbach, S A S, Craig
exaly +3 more sources
Effect of polydextrose-substitution on the cell structure of the high-ratio cake system
LWT - Food Science and Technology, 2003 Effect of polydextrose-substitution on the cell structure of the high-ratio cake system was investigated in terms of the bubble size distribution and foam drainage time of the cake batter, and the cake height, true and bulk densities, porosity, cell size
Yazgan, Y +3 more
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A review of the studies of the safety of polydextrose in food
Food and Chemical Toxicology, 1999Polydextrose (CAS no. 68424-04-4) is a water-soluble polymer of glucose that provides to foods the bulk and texture of sucrose. There are two main forms of polydextrose, an acidic form (PD-A) and a neutralized potassium salt (PD-N). Polydextrose is resistant to mammalian metabolic and microbial degeneration, rendering it both low in caloric value and ...
G A, Burdock, W G, Flamm
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Dietary Polydextrose Affects the Large Intestine in Rats ,
The Journal of Nutrition, 1994We compared the effects of dietary polydextrose with those of dietary fibers on the luminal pH and morphology of the large intestine in rats. In Experiment 1, animals were fed diets supplemented with two levels (5 and 10 g/100 g) of polydextrose or dietary fiber (cellulose or galactomannan derivatives) for 52 d.
M, Yoshioka, Y, Shimomura, M, Suzuki
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Structural studies on matrices of deacylated gellan with polydextrose
Food Chemistry, 2013The effect of varying concentrations of co-solute (polydextrose) on thermomechanical and physicochemical properties of deacylated gellan matrices is presented. Modulated differential scanning calorimetry, micro differential scanning calorimetry, small deformation dynamic oscillation in shear, Fourier transform infrared spectroscopy, wide angle X-ray ...
Vinita, Chaudhary +2 more
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