What is Polydextrose E1200? Uses, Safety, Side Effects

Table of ContentsPolydextrose is a synthetic, low-calorie bulking agent used by food manufacturers to increase the fiber content of their products and replace sugar or fat. It is not considered a sweetener, since it does not contribute any calories. E1200 is the number using Polyglucose as a food additive in the European Union.

What is polydextrose in food?

In food preparation, Polyglucose is heavily used to reduce calories in food because its digestible energy value is low. Although it is made with glucose, it’s not all sweet, even tastes slightly sour, and therefore not cooperative sweeteners. But generally, it can replace sugar, starch, and fat in foods such as baked goods and ice cream.

What is polydextrose:


Polydextrose is a modified form of dextrose (a type of sugar) that occurs naturally in some plants, including wheat. Polydextrose can be used as a food additive food chemical supplier and as a dietary fiber supplement. It has about 60% the caloric value of sucrose, or table sugar, but it is not digestible.

Polydextrose was first approved for use as a food additive in 1981 and is currently approved by the U.S. Food and Drug Administration (FDA) for use in specific foods and beverages. The FDA also allows it to be used as a general-purpose sweetener and bulking agent in many other foods.

Polydextrose can help improve the texture and shelf life of some foods because it acts like a thickening agent when mixed with water. It may also help reduce calories in foods without reducing flavor or texture.

What is polydextrose used for?

Polydextrose is an indigestible carbohydrate that is used as a food additive or dietary supplement. It is often used to replace sugar and fat in processed foods. Polydextrose has been shown to have benefits in lowering blood sugar levels, reducing cholesterol, and improving digestive health.

Polydextrose can be used in place of sugar and corn syrup in many recipes. It does not affect the taste of foods, but it does change their texture slightly. For example, cakes made with polydextrose tend to have a slightly grainy texture when compared with cakes made with sugar or corn syrup.

Polydextrose can be used in place of fat or oil when baking cookies, brownies, muffins, cakes, and other baked goods. The substitution will result in baked goods that are lower in calories than those made with traditional fats or oils. However, some recipes may need additional tweaking (e.g., increasing the amount of flour) in order for them to work properly when using polydextrose instead of fat or oil. custom chemical supplier

Polydextrose can also be added to smoothies and juices as a thickener or sweetener without altering their taste or texture significantly.

What is Polyglucose made from?

Polyglucose is made by concentrating three natural ingredients extracted from corn under a high-temperature vacuum: glucose, sorbitol, and citric acid.

It can be neutralized with a base, decolorized, and further purified using ion exchange.

Polydextrose-N is a neutralized form of polydextrose. The residual glucose can also be reduced by partially hydrogenating it with a Raney nickel catalyst.

What is Polyglucose made of?

Polyglucose is made from glucose monomers linked together by non-covalent bonds. It is a polysaccharide and has a molecular weight of about 10,000 Daltons. It has a high solubility in water and is used as a thickening agent.

Polyglucose can be prepared from cornstarch hydrolysis and dextrose fermentation. The process involves the use of genetically modified microorganisms to produce enzymes that break down starch into smaller sugars. These sugars can then be fermented further to produce ethanol or other biofuels.

Commercially sold polyglucose is made from corn starch, which is broken down into glucose monomers using enzymes produced by genetically modified bacteria or yeast.

What are the health benefits of Polyglucose?

Polyglucose in addition to having insoluble dietary fiber unique significantly increased fecal volume, enhances defecation, reduces the risk of intestinal cancer, etc., also has insoluble dietary fiber that does not have or no obvious function, such as combining to remove bile acid in the body, significantly reduce serum cholesterol and the blood glucose level after meals, etc.

The FDA plans to propose that it be added to the definition of dietary fiber and may have the following benefits for humans :

In 2011, EFSA concluded that foods/drinks containing polydextrose cause lower post-prandial glycaemic and insulinemic responses than sugar-containing foods.

Polyglucose is a highly branched chain glucose polymer with a molecular weight (mw) of is between 162 and 20,000, and almost the vast majority of its molecular weights are between 504 and 5,000.

What is the application of polydextrose?

The FDA authorizes polyglucose for use in various product categories, including steamed bread, bread, and other noodle products, baked goods, candy, frosting and salad dressing, milk, soy milk, yogurt, ham, and lunch meat products; various fruit juice, carbonated drinks and desserts; and snack foods such as pudding and jelly. It can even be used in a single and a variety of vitamin and mineral calcium tablets and health care products, mainly in capsules, tablets, oral liquid, flushing, and other directly taken.


Polyglucose also is a humectant and water-binding additive that helps maintain the texture and mouthfeel of bread, rolls, cakes, and cookies. It also is used as a low-calorie bulking agent to replace sugar or fat in baked goods.

Dairy food

Geerally, polyglucose acts as an alternative to fat and sugar. While reducing sugar for low fat and low sugar dairy products, it also provides a silky, fat taste and texture. Therefore, polyglucose is widely used in frozen dairy products, yogurt, and ice cream.


It provides the same mouth feel, taste and texture as sugar and is often used in sugar-free confections such as chocolate bars and candies, ice cream, sherbet, yogurt, salad dressing and frozen desserts. Hundreds of companies in countries like India use Polydextrose on an industrial scale as a cheap alternative to sugar.


Polydextrose is an ingredient that is used in an array of personal care and cosmetic products such as moisturizers, lipsticks, hair conditioners, and cleansing products. Polydextrose is a type of dietary fiber (polysaccharide) and is produced by binding glucose molecules to form a multi-bonded chain. As a water-soluble fiber, this product functions as a bulking agent and humectant as described in the European Commission database.

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