E1200 - Polydextrose

Origin

Polydextrose is a synthetic polymer of glucose, sorbitol, and citric acid. It is typically manufactured by melt polymerization at high temperatures. It was first approved for use in foods in the 1970s. It is not found naturally.

Usage

Polydextrose is used as a food additive with a variety of functions, including as a bulking agent, stabilizer, humectant, and dietary fiber. It is often used to replace sugar and fat in food products, reducing their caloric content while maintaining a desirable texture and mouthfeel. It can be found in baked goods, beverages, dairy products, confectionery, and processed foods. It is also used in dietary supplements. Polydextrose is only partially metabolized in the body, contributing about 1 kcal/g. It is considered a soluble fiber, promoting bowel regularity and potentially having prebiotic effects.

Side Effects

Polydextrose is generally recognized as safe (GRAS) by regulatory agencies. However, excessive consumption can lead to gastrointestinal discomfort, including bloating, gas, and diarrhea, especially in individuals not accustomed to high-fiber diets. The EFSA (European Food Safety Authority) has established an Acceptable Daily Intake (ADI) of 'not specified', meaning that no adverse health effects are expected with any intake level. However, it is still recommended to consume it in moderation. Some individuals may experience sensitivity to polydextrose, but this is relatively uncommon.

Regulatory Status

Polydextrose is approved for use as a food additive in many countries, including the United States, the European Union, Canada, and Australia. Regulatory bodies like the FDA (Food and Drug Administration) and EFSA have evaluated its safety and established guidelines for its use in food products. It is typically listed in ingredient lists as 'polydextrose'.