Title: Alternative Sweeteners

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Polydextrose
Helen Mitchell
Danisco Sweeteners, Redhill, Surrey, United Kingdom
Michael H. Auerbach
Danisco Cultor America, Ardsley, New York
Frances K. Moppett
Pfizer, Inc., Groton, Connecticut
I. INTRODUCTION
Polydextrose is an ingredient designed to be the ultimate companion ingredient
to high-intensity sweeteners. Polydextrose gives the bulk, texture, mouthfeel,
and functional attributes of caloric sweeteners. These are attributes that are often
lost in the formulation of calorie-modified products. The key to the performance
of polydextrose is its caloric value of 1 calorie per gram. This, in combination
with its excellent water solubility, makes it unique in its application in reducedcalorie
and low-calorie foods. When used to replace sugars and fats, polydextrose
contributes only 25% of the calories of sugars and 11% of the calories of
fats.
Unlike the serendipitous discovery of many unique products, polydextrose
is the result of a targeted research program. The goal of the program was to fill
the need for a reduced-calorie bulking agent for the reduced-calorie foods market.
For such food products to be widely accepted, they must be functionally comparable
to their fully caloric counterparts. Achieving desirable body, mouthfeel, and
texture is critical to achieving success.
Polydextrose received Food and Drug Administration (FDA) approval for
use in select food categories in 1981 (1). It was not until the mid-1980s, however,
that significant commercial success was realized for this product. Proven successful
formulations and a mushrooming of approved high-intensity sweetener applications
have resulted in a secure place for polydextrose in reduced-calorie food
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