Product Overview

Polydextrose is a low-calorie glucose polymer used as a bulk ingredient to replace sugar and solids in food formulations.

Technical Specifications

Specification Item	Standard Limit / Typical Value
Physical & Chemical Properties
Appearance	White to off-white amorphous powder
Identification	Positive
Assay (Dry Basis)	≥90.0%
Dietary Fiber Content	≥90.0%
pH (10% Aqueous Solution)	2.5−7.0 (Acidic or Neutral Grade)
Loss on Drying (Moisture)	≤4.0%
Residue on Ignition (Sulfated Ash)	≤0.3% (Neutral grade may be ≤2.0%)
Free Monomers & By-products
Free Glucose (Dry Basis)	≤4.0%
Free Sorbitol (Dry Basis)	≤2.0%
Levoglucosan	≤4.0%
5-Hydroxymethylfurfural (5-HMF)	≤0.1%
Application & Functional Attributes
Caloric Value	1.0 kcal/g
Solubility in Water (25°C)	Approx. 80% w/w
Melting Point Range	130°C−150°C
Thermal Stability	Stable up to 180°C
Glycemic Index (GI)	≤7
Heavy Metals & Contaminants
Lead (Pb)	≤0.5 mg/kg
Arsenic (As)	≤0.5 mg/kg
Heavy Metals (as Pb)	≤5.0 ppm
Microbiological Limits
Total Plate Count	≤1,000 CFU/g
Molds & Yeasts	≤20 CFU/g
Escherichia coli	Negative / g
Salmonella	Negative / 25g

BRCGS Certification
Covers polymer synthesis and processing activities within the manufacturing facility.

FSSC 22000
Covers food safety management across Polydextrose production and packaging operations.

USP/FCC Verification
Confirms compliance with established purity specifications for Polydextrose.

Non-GMO Project
Documents traceability of raw materials and production inputs.

Third-Party COA
Provides independent validation of polymer distribution, residual monomers, and heavy metal limits.

Application Sector	Technical Function
Bakery & Baked Goods	Replaces sucrose and fats in dough formulations.
Beverages & Dairy	Integrates into liquid bases as a soluble fiber.
Confectionery	Substitutes for bulk sweeteners in hard/soft candies.
Frozen Desserts	Alters freezing point depression in low-sugar ice creams.
Health Supplements	Serves as a prebiotic carrier in functional bars.

Automated Polymerization Lines
Continuous polymerization processing supports consistent production batches.

HPLC Purity Screening
HPLC tests residual glucose, sorbitol, and related compounds.

Batch Traceability Protocols
Batch records track raw materials through finished product packaging.

ICP-MS Metal Testing
Inductively coupled plasma mass spectrometry quantifies elemental limits against food monograph standards.

Multi-Layer Kraft Bags: 25 kg bags with polyethylene inner liners for moisture protection.

Polyethylene Lining Film: Heat-sealed inner barrier to reduce caking.

Reinforced IBC Totes: 1300 kg containers with bottom-drain valves for liquid Polydextrose.

Palletized Shipments: Fumigated wooden pallets secured with stretch wrap.

Container Desiccants: Moisture absorbers used during ocean transport.

Lead Time: Typically shipped within 2–3 weeks after order confirmation.

Q: What is the shelf life definition for Polydextrose powder stored in original packaging?

A: Shelf life is typically 24 months when stored in a cool, dry place.

Q: Can your factory provide custom particle size distributions for specific beverage dissolution needs?

A: Yes. Fine and granular grades are available upon request.

Q: How does the factory prevent cross-contamination from major food allergens during manufacturing?

A: Dedicated production equipment is used to reduce cross-contamination risks.

Q: Are mixed-product container loads available for combined shipments from your facility?

A: Yes. Consolidated shipments can be arranged based on order requirements.

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