Polydextrose as a Functional Ingredient and its Food Applications: A Review
Polydextrose as a Functional Ingredient and its Food Applications: A Review
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聚葡萄糖作为功能性成分及其食品应用：综述
DOI：
10.5146/ijds.v69i3.51101.g24364
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发表时间：
2015
影响因子：
0.3
通讯作者：
S. Arora
中科院分区：
文献类型：
--
作者：
N. Veena;B. Surendranath;S. Arora
聚葡萄糖（PD）是一种低热量、无糖、低血糖的特种碳水化合物，具有多种功能特性，包括高水溶性、高玻璃化转变温度、益生元特性、在高温和宽pH范围内的良好稳定性，并被广泛认为是可溶性膳食纤维。这些功能性益处引起了食品工业的极大兴趣，从而导致在开发新的健康产品中使用这些成分。它广泛用于烘焙食品、冰淇淋、饮料、糖果、巧克力、酸奶和沙拉酱等应用。PD没有最大限度。良好生产规范（GMP）将其数量限制在实现食品预期目的所需的数量。本文介绍了PD的生产工艺、化学、一些功能特性、食品应用、安全性和耐受性以及监管和标签信息。
Polydextrose (PD) is a low calorie, sugar free, low glycemic speciality carbohydrate that has a variety of functional properties including high water solubility, high glass transition temperature, prebiotic properties, good stability at elevated temperature and over a broad range of pH and is widely recognized as soluble dietary fibre. These functional benefits have led to considerable interest from the food industry leading to the use of these ingredients in the development of new healthy products. It is widely used in applications such as baked goods, ice cream, beverages, confectionery, chocolate, yoghurt, and salad dressings, among many others. There is no maximum established limit for PD. Good manufacturing practices (GMP) limit the quantity to the amount necessary to accomplish the intended purpose in the food. This paper describes the production process, chemistry, some of the functional properties, food applications, safety and tolerance, and regulatory and labeling information of PD.