Title: Alternative Sweeteners

Polydextrose 507
Table 5 Functional Attributes of Sugar and Polydextrose
Sugar Polydextrose
Bulk Yes Yes
Mouthfeel/Texture Yes Yes
Humectancy Yes Yes
Viscosity Yes Yes
Freezing point depressant Yes Yes
Preservation Yes Yes
Sweetness Yes No
the bulk of sugar. In liquid products such as beverages, this is not such an important
issue. In others, however, it is critical. Probably the most dramatic examples
of the importance of a bulking agent are in baked goods and confections, which
rely heavily on the bulk of sugar to give the products their character. Any significant
reduction in the bulk and body of these products would greatly decrease
their acceptability.
Other ingredients that could be used to replace the bulk of carbohydrates
and fats include such diverse ingredients as crude dietary fiber, maltodextrin, and
sorbitol. However, these products are limited in their usefulness because none
of these alternative bulking agents have the combined properties of 1 calorie per
gram and water solubility.
B. Mouthfeel/Texture
A pleasant, satisfying mouthfeel and texture is another important contribution of
sucrose and fat. Limited success has been achieved using gums to enhance the
texture of reduced-calorie foods. At higher levels, a slimy mouthfeel and gelled
characteristics become noticeable. The use of polydextrose gives a comparable
mouthfeel and general textural eating quality to the fully caloric food product.
The product categories that particularly illustrate this function are puddings, frozen
desserts, and salad dressings. A rich, creamy mouthfeel is particularly important
and expected in these products.
C. Freezing Point Depression
One of the less obvious functions of sugar is that of being a freezing point depressant.
This function is very important in making creamy, palatable frozen desserts.
If the freezing point of a product is too low, the texture as consumed will be too
soft. If the freezing point is too high, an unacceptably hard product results. In