Applications of ICL® Polydextrose

(1).Confectionery
A combination of high water solubility and high viscosity means that ICL® Polydextrose can be used to make hard or chewy sweets which are sugar free yet are good to eat.

(2).Beverages
ICL® Polydextrose can improve mouth-feel by providing body without gumminess.  It can be used for clarity and visual appeal in transparent beverages and is an ideal source for fibre beverages.

(3).Chocolate
ICL® Polydextrose can replace sucrose in chocolate yet provide a warm, creamy texture without a mouth-cooling effect or a scratchy after-taste.

(4).Frozen desserts
High viscosity and freezing point depression allow ICL® Polydextrose to replace sugar and fat and still give creamy, smooth and highly palatable desserts.

(5).Cultured dairy products
Even at low usage levels, ICL® Polydextrose gives yoghurts and soft cheeses thickness and viscosity without gumminess, contributing a pleasant body and creamy mouth-feel.

(6).Baked goods - sweet & savoury                              
As the excellent one of sweeteners, used to replace sugar and some of the fat, ICL® Polydextrose has humectant properties and controls water activity which maintain - and even improve - the shelf life of baked products.

(7).Nutrition bars
ICL® Polydextrose is widely used to improve the nutritional profile of nutrition bars, such as reducing the sugar, fat and caloric content and lowering the product's glycogenic load.

(8).Fruit spreads & fillings
High water solubility and viscosity mean that ICL® Polydextrose can be used to replace sugar and build solids in fruit spreads and fillings.

(9). Edible directly
In Japan, it is approved as food directly. Also in many other countries including China it is made into liquid with some or without any other ingredients such as Vitamin C, or put into liquid food owing to its safe use for human body.