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Polydextrose is frequently used as an ingredient in low-carb, sugar-free, and diabetic cooking recipes. It is also used as a humectant, stabiliser, and thickening agent. Polydextrose is a form of soluble fiber and has shown healthful prebiotic benefits when tested in animals. It contains only 1 kcal per gram and, therefore, is able to help ...
[4] [5] With excessive use, polydextrose can have a laxative effect, and olestra may cause loss of fat-soluble vitamins in the form of fatty stools and is liquid at body temperature. [6] Esterified propoxylated glycerol (EPG), which is a solid at body temperature, [ 7 ] achieved GRAS status for confectionery uses in November, 2015.
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative.It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning.
Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (also called dextrose polymers or dextrins), but have little chemical or nutritional similarity.
Dextrose equivalent (DE) is a measure of the amount of reducing sugars present in a sugar product, expressed as a percentage on a dry basis relative to dextrose.The dextrose equivalent gives an indication of the average degree of polymerisation (DP) for starch sugars.
polydextrose: humectant 1201 A E U poly vinyl pyrrolidone? 1202 A E U polyvinylpolypyrrolidone: colour stabiliser 1400 A U dextrin roasted starch thickener, vegetable gum 1401 A U acid treated starch: thickener, vegetable gum 1402 A U alkaline treated starch: thickener, vegetable gum 1403 A U bleached starch: thickener, vegetable gum 1404 A E U
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch [1] and glycogen. [2] Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds.
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