Features
Good solubility in cold and hot liquid without prior hydration.
It gives a very pleasant flavor to refreshing drinks reducing their caloric content. Stable at extreme temperatures and pH variations.
Applicable in any recipe where sugar intervenes, even in the production of caramel and sugar candy, where it acts as an improver of texture, brightness and transparency.
Very useful in ice cream for its characteristics (high PAC, low POD, high solids and palatability).
PAC 100%
POD 10%
Solids 95%
Presented in powder form, of neutral smell and taste, moderately sweet.
Applications
Pdxt substitutes fats and sugars in pastry elaborations. It provides a rich texture, improving volume and palatability.
In baking, at a rate of 20-50 gr / kg of flour, it improves the caramelization and texture of the bread crust and increases the humidity in the crumb, improving fermentation and increasing the volume of the bread.
Curiosities
E-1200
Polydextrose is made from naturally produced components: mostly dextrose or glucose, provides 1 kcal/gram, gives body and texture, favors Maillard reactions and is usually used in conjunction with other ingredients to replace sucrose, especially in combination with polyols to reduce the presence of polyol in the recipe. Like all fibers, it has excellent digestive, metabolism and glycemic properties.
In general, up to 50 grams of fiber is the recommended digestible value (per meal).
Dosage
Q/S
