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http://dx.doi.org/10.23093/FSI.2019.52.4.375

Polydextrose and sugar alcohols: their properties and uses in foods  

Han, Jung-Sook (Food R&D Center Samyang Corp.)
Kim, Go-Eun (Food R&D Center Samyang Corp.)
Park, Ji-Won (Food R&D Center Samyang Corp.)
Park, Chong-Jin (Food R&D Center Samyang Corp.)
Publication Information
Food Science and Industry / v.52, no.4, 2019 , pp. 375-386 More about this Journal
Abstract
Carbohydrates play an important role in not only providing the body with calories but also giving taste and texture in foods. Recently, there is a growing interest in low-calorie carbohydrate materials due to obesity and the resulting diseases caused by excessive intake of calories. Polydextrose and sugar alcohols have calories of 2.0 kcal/g and 2.4 kcal/g, respectively. In addition to being a low-calorie material, polydextrose can be widely used as a dietary fiber source, thereby reducing calories and supplementing fiber. Sugar alcohols have sweetness comparable to a table sugar but they are not calculated as a sugar, so it can meet the government's sugar reduction policy. Also, polydextrose and sugar alcohols are not easily decomposed by heat and acid, and thus can be used without being affected by food manufacturing processes.
Keywords
Polydextrose; sugar alcohol; sugar reduction; low-calorie; dietary fiber;
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