Title: Alternative Sweeteners

506 Mitchell et al.
of sweetness as the fully caloric counterpart. In such foods sweetness can be
provided by a high-intensity sweetener. It is in these applications that polydextrose
is an ideal companion product for high-intensity sweeteners.
F. Noncariogenicity
Studies carried out by Professor Muhleman at the University of Zurich demonstrated
that polydextrose has a very low potential for promoting dental caries (6).
These tests showed polydextrose (a) to be inert to in vitro systems, (b) not to
cause caries in rats, and (c) to pass the human intraproximal plaque pH telemetry
test. These three tests are good indicators of the cariogenicity of foods. As a
direct result of these studies, the Swiss government allows a ‘‘Safe for Teeth’’
labeling associated with polydextrose.
G. Stability
Polydextrose is a very stable ingredient. The hygroscopic nature of the product
requires good packaging and reasonable storage under conditions of low humidity
to avoid moisture pickup.
Polydextrose solution is also very stable. The high solids level does not
allow for the support of microbial growth. The solution can darken after prolonged
storage at elevated temperatures, and, therefore, storage under cool temperatures
is recommended.
V. FUNCTIONS OF POLYDEXTROSE
The unique combination of properties found in polydextrose results in a variety
of functional attributes that are important in the formulation of reduced-calorie,
low-calorie, and sugarless products. The principal change that is made in these
food products is the removal of sucrose. High-potency sweeteners replace the
sweetness lost when sucrose is removed. However, in most food products, a great
deal more than sweetness is lost along with the sugar. Sucrose also provides the
functional attributes of bulk, mouthfeel, humectancy, viscosity, freezing point
depressant, and preservation (7, 8). As illustrated in Table 5, polydextrose can
at least partially fill all these roles except for sweetness. In a similar manner,
when calorie reduction is achieved by reducing the fat level, there are functional
attributes of the fat that polydextrose can replace.
A. Bulk
Polydextrose is most commonly referred to as a ‘‘bulking agent.’’ Probably the
greatest single challenge when formulating reduced-calorie products is replacing