Ingredient Information

Function

Polydextrose is a food additive that was originally designed as a low-calorie bulking agent. It is generally used to replace sugar in low-calorie recipes because it has only 1 calorie per gram rather than 4. Polydextrose is not meant to replace the sweetness of sugar; it has no flavor or sweetness of its own. Instead, its purpose is to mimic the structural function of sugar in recipes. Generally, polydextrose is used along with a high-intensity sweetener to provide the missing sugar flavor.

Until recently, the only foods polydextrose could not legally be added to were meat, poultry, baby food and infant formula. In 2007, an exhaustive study of the additive's effects resulted in clearance for its use in infant formulas. When a single serving contains 15 grams of more of polydextrose, the following label is required on the product: “Sensitive individuals may experience a laxative effect from excessive consumption of this product.”

Other Use and Industries

NONE KNOWN

Health Effects

Only about one-half to two-thirds of polydextrose can be fully absorbed by the intestinal tract. The remainder goes undigested and, after elimination, eventually biodegrades.

A side effect of the incomplete absorption of polydextrose is intestinal discomfort. When the undigested molecules reach the colon, they are consumed by intestinal bacteria. This creates gas, bloating and diarrhea. The estimated dose required to cause diarrhea is about 90 grams (3 ounces) a day.

Origins

Polydextrose is a large molecule much like starch, but is engineered to contain about 89% glucose, 10% sorbitol and 0.1% phosphoric acid. Polydextrose is produced as a white granule or powder that dissolves in water. Potassium salt is sometimes added to polydextrose to create a non-acidic form of the molecule.