WHAT IS POLYDEXTROSE & WHAT ALTERNATIVES ARE AVAILABLE?
POLYDEXTROSE IS A SOLUBLE FIBRE AND SUGAR SUBSTITUTE THAT IS COMMONLY USED AS A FOOD ADDITIVE TO INCREASE THE FIBRE CONTENT OF FOODS, REDUCE SUGAR CONTENT AND IMPROVE TEXTURE. IT HAS SEVERAL PROPERTIES THAT MAKE IT USEFUL IN VARIOUS APPLICATIONS, INCLUDING AS A THICKENING AGENT IN FOOD PRODUCTS.
HERE FOLLOW SOME KEY POINTS AS A THICKENING AGENT.
IMPROVE TEXTURE
TEXTURE OF FOOD PRODUCTS CAN BE IMPROVED BY PROVIDING BODY AND MOUTHFEEL. IT CAN CONTRIBUTE TO A CREAMY OR SMOOTH TEXTURE, MAKING IT SUITABLE FOR USE IN PRODUCTS LIKE SAUCES, DRESSINGS AND DAIRY ALTERNATIVES.
WATER BINDING
POLYDEXTROSE HAS THE ABILITY TO BIND WATER, WHICH CAN HELP IMPROVE THE MOISTURE RETENTION OF FOOD PRODUCTS. THIS PROPERTY CAN BE BENEFICIAL IN PRODUCTS WHERE MOISTURE CONTROL IS IMPORTANT, SUCH AS IN MEAT PRODUCTS AND BAKED GOODS.
ENCHANCE VISCOSITY
CAN INCREASE VISCOSITY OF LIQUID FOODS, MAKING THEM THICKER AND MORE STABLE. THIS CAN BE DESIRABLE IN PRODUCTS LIKE BEVERGES, SOUPS AND SAUCES WHERE A CERTAIN THICKNESS IS DESIRED.
STABILISATION
CAN HELP STABILISE FOOD PRODUCTS BY PREVENTING INGREDIENT SEPARATION OR SYNERESIS. IT CAN ENHANCE THE SHELF LIFE OF PRODUCTS BY MAINTAINING THEIR TEXTURE AND APPEARANCE OVER TIME.
OVERALL, POLYDEXTROSE CAN BE A BENEFICIAL INGREDIENT FOR THICKENING AND IMPROVING THE OVERALL QUALITY OF A WIDE RANGE OF FOOD PRODUCTS. IT IS OFTEN USED IN LOW-CALORIE, HIGH-FIBRE AND SUGAR-FREE REDUCED APPLICATIONS TO CREATE HEALTHIER FOOD OPTIONS WITHOUT COMPROMISING TASTE OR TEXTURE.
SHOULD YOU NEED / PREFER AN ALTERNATIVE TO POLYDEXTROSE, THERE ARE SEVERAL AVAILABLE, DEPENDING ON THE SPECIFIC FUNCTIONALITU YOU ARE SEEKING IN YOUR FOOD PRODUCT.
INULIN - IS A NATURAL SOLUBLE FIBRE THAT CAN BE USED AS A PREBIOTIC AND BULKING AGENT. IT HAS SIMILAR THICKENING PROPERTIES TO POLYDEXTROSE AND CAN HELP IMPROVE THE TEXTURE AND MOUTHFEEL OF FOOD PRODUCTS. IT IS OFEN DERIVED FROM CHICORY ROOT AND CAN BE A GOOD ALTERNATIVE FOR INCREASING FIBRE CONTENT IN FOODS.
RESISTANT STARCH - A TYPE OF STARCH THAT RESISTS DIGESTION IN THE SMALL INTESTINE AND FUNCTIONS LIKE A FIBRE IN THE COLON. CAN BE USED AS A THICKENING AGENT AND A SOURCE OF DIETARY FIBRE IN VARIOUS FOOD PRODUCTS. CAN HELP IMPROVE THE TEXTURE AND PROVIDE HEALTH BENEFITS SIMILAR TO POLYDEXTOROSE.
XANTHAN GUM - A COMMON FOOD ADDITIVE THAT ACTS AS A THICKENING AGENT AND STABILISER. IT CAN PROVIDE VISCOSITY AND IMPROVE TEXTURE IN A WIDE RANGE OF FOOD PRODUCTS, INCLUDING SAUCES, DRESSINGS & BAKED GOODS. IS EFFECTIVE IN SMALL AMOUNTS AND SUITABLE FOR GLUTEN-FREE AND VEGAN FORMULATIONS.
GUAR GUM - IS ANOTHER THICKENING AGENT AND STABILISER DERIVED FROM GUAR BEANS. IT IS SOLUBLE IN COLD WATER AND FORMS A VISCOUS GEL WHEN HYDRATED. GUAR GUM IS OFTEN USED IN DAIRY PRODUCTS, BEVERAGES AND BAKERY ITEMS TO ENHANCE TEXTURE AND INCREASE VISCOSITY.
PSYLLIUM HUSK - IS A NATURAL FIBRE THAT CAN BE USED TO INCREASE THE FIBRE CONTENT AND TEXTURE OF FOOD PRODUCTS. IT HAS THICKENING PROPERTIES AND CAN IMPROVE THE MOISTURE RETENTION OF BAKED GOODS AND OTHER FORMULATIONS. PSYLLIUM HUSK IS OFTEN USED IN GLUTEN-FREE BAKING AND AS A DIETARY SUPPLEMENT.
WHEN SELECTING AN ALTERNATIVE TO POLYTEXTROSE, CONSIDER THE SPECIFIC REQUIREMENTS OF YOUR FOOD PRODUCT IN TERMS OF TEXTURE, STABILITY AND FIBRE CONTENT. IT'S ESSENTIAL TO TEST AND ADJUST THE AMOUNT OF THE ALTERNATIVE INGREDIENT TO ACHIEVE THE DESIRED RESULTS IN YOUR FORMULATIONS.
DYNAMIKO STOCK THE FOLLOWING:
WE DON'T SELL INULIN OR PSYLLIUM HUSK.
ATTACHED: SPECIFICATIONS - POLYTEXTROSE / XANTHUM GUM / GUAR GUM / IFATCH DD25
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