Polydextrose CAS 68424-04-4
Introduction：Basic information about Polydextrose CAS 68424-04-4, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Polydextrose Basic information
| Product Name: | Polydextrose |
| Synonyms: | POLYDEXTROSE;Poly-D-glucose;dextrose/ sorbitol condensation polymer;POLYDEXTROSE,UNTREATED,FCC;Polydextrose solution;Unii-vh2xou12ie;Polydextrose (200 mg);Water-soluble dietary fiber |
| CAS: | 68424-04-4 |
| MF: | C12H22O11 |
| MW: | 342.29648 |
| EINECS: | 614-467-9 |
| Product Categories: | Food additive and sweetener |
| Mol File: | 68424-04-4.mol |
Polydextrose Chemical Properties
| Melting point | >130° |
| storage temp. | 4°C, Hygroscopic |
| solubility | Completely miscible in water. Sparingly soluble toinsoluble in most organic solvents. Polydextrose has a higherwater solubility than most carbohydrates and polyols, allowingthe preparation of 80% w/w solutions at 20°C. Polydextrose issoluble in ethanol and only partially soluble in glycerin andpropylene glycol. |
| form | Solid |
| color | White to Off-White |
| Odor | at 100.00 %. odorless |
| Odor Type | odorless |
| Stability: | Hygroscopic |
| Major Application | pharmaceutical (small molecule) |
| Cosmetics Ingredients Functions | HUMECTANT BULKING |
Safety Information
| WGK Germany | WGK 3 |
| HS Code | 3913901000 |
| Storage Class | 11 - Combustible Solids |
| Description | Polydextrose (PDX) is a randomly bonded polysaccharide produced by the bulk melt polycondensation of glucose and sorbitol in vacu with an average DP of 12, ranging from 2 to 120. The molecule contains all possible combinations of α- and β-linked 1→2, 1→3, 1→4, and 1→6 glycosidic linkages, though the 1→6 (both α and β) predominates. Due to its complex structure, PDX is not hydrolyzed by mammalian digestive enzymes in the small intestine, passing intact into the colon, in which it is gradually and partly fermented by the endogenous microbiota and the remainder, approximately 60%, is excreted in the feces. PDX is not sweet, has a neutral taste, and can be used as a low-calorie bulking agent in a wide range of foods, such as baked goods, confectionery, dairy products, and functional beverages as it is highly soluble in water and results in a non-viscous solution. Polydextrose content could greatly influenced Snack quality. An increase in polydextrose content in the blend from 0 to 10% augmented the product density and decreased its radial and axial expansion ratio and crispness. Moreover, small air cells and thick cell walls were observed in the texture of the product with high polydextrose content[1-2]. |
| Chemical Properties | Polydextrose occurs as an odorless, off-white to light tan powderwith a bland, slightly sweet to slightly tart taste, dependent upongrade. Polydextrose is also available as a clear, light yellow tocolorless liquid (70% dry substance), which is odorless with aslightly sweet taste. |
| History | Polydextrose (PDX) was invented at Pfizer Central Research during the late 1960s, and patented in 1973 (Rennhard 1973). It was originally developed as a reduced calorie (1· kcal/g) replacement for sugar, and partial replacer for fat, fl our and starch. PDX is prepared by vacuum thermal polymerisation of glucose, using sorbitol and an approved food acid as catalyst. Random polymerisation and branching yield various types of glycosidic bonds in the structure (1,6 bonds predominate) (Rennhard 1973; Allingham 1982). A representative structure is shown in Fig. 43.1. Improved versions of PDX (Litesse®) have been patented that utilise ion exchange and hydrogenation, and provide even broader utility in foods (Borden et al. 1997; Guzek et al. 1997a, b). The structural compactness and complexity of PDX prevents mammalian enzymes from hydrolysing the molecule. This imparts reduced caloric content, as the majority of PDX passes through the stomach and enters the large intestine, whereupon it behaves as a dietary fi bre (Craig et al. 1998). This chapter discusses the physiological benefi ts and analytical measurement of PDX. |
| Uses | Polydextrose (CAS#68424-04-4) has useful agricultural applications as a bee repellent. It deters honeybees from feeding on insecticide-treated crops. |
| Uses | Bulking agent for reduced calorie foods. |
| Uses | Polydextrose is a bulking agent that is a randomly bonded conden-sation polymer of dextrose containing small amounts of bound sor-bitol and citric acid. it is a water-soluble powder providing a ph range of 2.5–3.5. it is partially metabolized which results in a caloric value of 1 cal/g. as a reduced-calorie bulking agent, it can partially replace sugars and in some cases fats in reduced-calorie foods. it also functions as a bodying agent and humectant. applications include desserts, specific baked goods, frozen dairy desserts, chewing gum, and candy. usage levels vary according to application, but examples are frozen dessert, 13–14%; puddings, 8–9%; and cake, 15–16%. |
| Production Methods | Polydextrose is prepared by the bulk melt polycondensation ofglucose and sorbitol in conjunction with small amounts of foodgradeacid in vacuo. Further purification steps are then involved togenerate a range of products with improved organoleptic propertiesby the removal of acidity and flavor notes generated during thecondensation reaction. A partially hydrogenated version of polydextrose,which is suited for high inclusion rates, for sugar-free applications, and where Maillard reactions are not required, is alsoavailable. |
| Pharmaceutical Applications | Polydextrose is used in pharmaceutical formulations and foodproducts. In food products it is used as a bulking agent; it also hastexturizing and humectant properties.Although polydextrose can be used in a wide range ofpharmaceutical formulations, its primary use is in solid-dosageforms. In tableting, polydextrose solutions are used as binders in wetgranulationprocesses. Polydextrose is also used in the manufactureof directly compressible tableting excipients. Polydextrose solutionsmay also be used, in conjunction with other materials, as a film andtablet coating agent. Polydextrose acts as a bulking agent in the formulation of ‘sugarfree’confectionery-type dosage forms. In conjunction with isomalt,lactitol, or maltitol, polydextrose can be used in the manufacture of‘sugar-free’ hard-boiled candies and acacia lozenges or pastilles as abase for medicated confectionery. The combination of high water solubility and high viscosity ofpolydextrose facilitates the processing of sugar-free candies ofexcellent quality. Polydextrose is amorphous and does not crystallizeat low temperatures or high concentrations, so it can be used tocontrol the crystallization of polyols and sugars and therefore thestructure and texture of the final product. |
| Side effects | Polydextrose is POSSIBLY SAFE when taken by mouth in doses of less than 50 grams per day. Polydextrose can cause intestinal gas (flatulence), bloating, stomach cramps, and diarrhea. Polydextrose is POSSIBLY UNSAFE when taken by mouth in single doses of more than 50 grams or in daily doses of more than 90 grams. |
| Safety | Polydextrose is used in oral pharmaceutical applications, foodproducts, and confectionery, and is generally regarded as arelatively nontoxic and nonirritant material. However, excessive consumption of non-digestible carbohydrates,such as polydextrose, can lead to gastrointestinal distress.After evaluating a series of clinical studies, the Joint FAO/WHOExpert Committee on Food Additives (JECFA) and the EuropeanCommission Scientific Committee for Food (EC/SCF) concludedthat polydextrose was better tolerated than other digestiblecarbohydrates such as polyols. The committee concluded thatpolydextrose has a mean laxative threshold of approximately90g/day (1.3 g/kg body-weight) or 50g as a single dose. (mouse, oral): >30 g/kg (rat, oral): >15 g/kg |
| storage | Polydextrose powder is hygroscopic and absorbs significantamounts of moisture at relative humidities greater than 60%.Under dry storage conditions, and in original sealed packaging,polydextrose powders can be expected to retain stability for at least3 years. Solution grades have a shorter shelf-life of 3 to 6 months(dependent upon grade) at an ambient temperature of 25°C,although this can be extended to 12 months through the use ofrefrigeration. The bulk material should be stored in a cool, dry place in wellclosedcontainers. |
| Incompatibilities | Incompatible with oxidizing agents, strong acids, and alkalis,forming a brown coloration and depolymerizing. |
| Regulatory Status | Approved as a food additive in over 60 countries worldwide,including Europe and the USA. Included in the FDA InactiveIngredients Database (oral tablets). Included in non-parenteralmedicines licensed in the UK. Included in the Canadian List ofAcceptable Non-medicinal Ingredients. |
| References | [1] Auerbach M, et al. Caloric availability of polydextrose. Nutrition Reviews, 2008; 65: 544–549. [2] Yang J, et al. Use of corn flour and polydextrose in fried extrudate making: Effects of polydextrose content in the blend and extrusion temperature on the product quality. Journal of Food Process Engineering , 2020; 43: e13438. |
Polydextrose Preparation Products And Raw materials
| Raw materials | D(+)-Glucose-->Potassium bicarbonate-->D-(+)-SORBOSE |
