Molecular Formula | C6H10O5)n |
Molar Mass | 342.29648 |
Melting Point | >130° |
Storage Condition | Room Temprature |
Physical and Chemical Properties | An aqueous solution of polyglucose that has been neutralized and decolorized by chemical properties. A transparent straw-colored liquid. |
Use | In food additives can be used as thickeners, fillers, formulations, is an important raw material for the manufacture of low calorie, low fat, low cholesterol, low sodium health food |
Raw Materials | D(+)-Glucose Potassium bicarbonate D-(+)-SORBOSE |
Reference Show more | 1. Wang Bo, Zhang Shu-Wen, Liu Lu, etc. Preparation and emulsifying properties of Maillard reaction products of sodium caseinate [J]. Food Science, 2018. 2. Liang Yu, Zhao Peng, Hao Shang, jiatui, et al. In vitro fermentation of five non-digestible sugars by fecal microbiota from one-month-old infants [J]. Science and Technology of Food Industry 2019 040(021):72-77. |
traits
White or white-like solid particles
introduction
polydextrose is easily soluble in water with 70% solubility. the PH value of 10% aqueous solution is 2.5-7.0, with no special taste. it is a food component with health function and can supplement water-soluble dietary fiber required by human body. After the polydextrose enters the human digestive system, it produces special physiological and metabolic functions, thereby preventing constipation and fat deposition. Due to the formation of ion exchange and colloids, polyglucose reduces the body's absorption of toxic and carcinogenic substances, and can regulate cholesterol levels, reduce intestinal β-glucose, glycosidase activity, and eliminate vascular sclerosis inducements.
use
In food additives, it can be used as: thickeners, stabilizers, fillers, formulations, nutritional additives are important raw materials used to make low-calorie, low-fat, low-cholesterol, and low-sodium healthy foods
application
Polyglucose can be used as a thickener, filler, and formulation agent in food additives. Polydextrose is an important raw material used to make healthy foods with low calorie, low fat, low cholesterol and low sodium. Polydextrose can show some important functions in food, such as: necessary volume, good taste, can improve food oily mouth sensitivity, with low freezing point suitable for cold meals, sweet snacks, and will not cause dental caries. Polydextrose can reduce the amount of sugar, fat and starch in food, and has low calorie (4.18KJ/g). Polydextrose is used in low-sugar foods and is suitable for people with diabetes. Polydextrose is an important raw material for various "liquid and solid" health drinks. This product can also be taken with milk and water in daily life.
scope of use
health care products: capsules, tablets, oral liquids, granules, etc. can be taken directly with a dosage of 5-15g/day; As a health care product, dietary fiber ingredients are added: 0.5%-50% flour products: steamed bread, bread, cakes, biscuits, dried noodles, instant noodles, etc. Addition amount: 0.5% ~ 10% meat products: ham sausage, lunch meat, sandwich, meat floss, stuffing, etc. Addition amount: 2.5% ~ 20% dairy products: milk, soy milk, yogurt, formula milk powder, etc. Addition: 0.5% ~ 5% beverage: various fruit juices and carbonated beverages. Addition amount: 0.5% ~ 3% liquor: added to liquor, yellow wine, beer, fruit wine and medicated liquor to produce high fiber health wine. Addition: 0.5% ~ 10% condiments: spicy sauce, jam, soy sauce, vinegar, hot pot ingredients
identification test
solubility is very soluble in water. Measured according to OT-42 method.
sucrose test take 1 drop of 10% sample solution, add 4 drops of 5% phenol solution, and then quickly add 15 drops of concentrated sulfuric acid, which should produce deep yellow to orange color.
acetone test take 10% sample liquid lml, add acetone 1ml under strong stirring, the solution should be transparent. Then add 2ml of acetone under strong stirring, it should be thick milky white turbid.
for reducing sugar test, take lml of 2% sample solution, add 4ml of copper citrate alkaline test solution (TS-76), heat to severe boiling for 2~4min, remove heat source, let it precipitate and clarify, and the supernatant should be blue or blue-green.
content analysis
(polymer analysis)
80g of phenol and 20ml of water are taken from phenol solution.
glucose standard solution is accurately weighed with a D-glucose (purity> 97%)| 00mg, put into a 500ml volumetric flask, fix the volume with water to the scale, and then dilute into five parts with water. the standard concentrations of each part are 50, 40, 20, 10 and 5 μg/ml respectively.
the standard curve uses a pipette to suck 2.0ml of each glucose standard solution and put it into a stopper bottle with a capacity of 15ml. Add 0.12ml of the above phenol solution and mix slowly. Open the cover, carefully add 5ml of concentrated sulfuric acid, and shake strongly after covering (note: wear rubber gloves when adding sulfuric acid, and pay attention to safety). Keep the bottle at room temperature for 45min. Absorbance was measured at 490nm wavelength with an appropriate spectrophotometer, and phenol solution/sulfuric acid reagent was used as a blank pair. This assay must be repeated 3 times. The curves are plotted in terms of the ratio of absorbance to concentration (μg/m1).
the operation accurately weighs about 250mg of the sample, puts it in a 250ml volumetric flask, and uses water to fix the volume. Take 10ml of the liquid and fix the volume with water to 250ml. The absorbance is then determined according to the method in the standard curve. The percentage of polymer is calculated according to the following formula:
polymer (%)= 1.05[100A/(S×c) one Pg-1.11P1}]
where A- absorbance;
S-the slope of the standard curve (S = 0.02);
c-sample liquid concentration (ash removal and moisture),μg/ml;
Pg and P1-percentage content of glucose and L-glucan (see below
monomer analysis in the analysis of quality indicators).
Toxicity
ADI does not make special regulations (FAO/WHO,2001).
GRAS(FDA,& sect;.172.841,2000).
use limited
baked products, cakes, cookies, gum candy, candy, icing, salad sweets, frozen sweets, gelatin, pudding, stuffing, GMP; If the dosage exceeds 15g at a time, it should be marked as causing laxative effect (FDA,& sect;172.841,2000)
GB 2760 2001: baked goods, candy, salad seasonings, cakes, ice cream, popsicles, jelly, gum, GMP; Beverages (liquid, solid),25~50 g/kg.
use
1, compatibilizer; filler; loosening agent; water retaining agent; stabilizer; tissue improver; thickener.
2, as emulsion stabilizer and thickener. Our country regulations can be used for beverages (liquid, solid), the maximum amount of 25~50 g/kg; in the production of baked food, cakes, candy, gum, jelly, ice cream, popsicles and salad seasonings, according to the production needs of appropriate use.
3. Used as a thickener, filler, and formulation agent in food additives, it is an important raw material for the manufacture of low-calorie, low-fat, low-cholesterol, and low-sodium healthy foods
4, namely its potassium salt. Modified polydextrose and refined polydextrose: The polydextrose was purified to obtain white to milky white modified polydextrose. Main functions and uses: 1. Filler: Polydextrose makes low-calorie foods have good taste and texture, and the effect is better than gum. It can be used in a large number of foods that need to reduce calories such as chewing gum, frozen desserts, baked foods, jelly, Hard candy, soft candy, etc. 2. Antifreeze: Polydextrose can reduce the freezing point of food, especially suitable for making delicious creamy frozen sweets to obtain ideal hardness. 3. Low temperature protective agent: It can be used to refrigerate fish and meat products to protect food from the destructive physical effects of freezing. 4. Anti-corrosion and preservation, high osmotic pressure: polydextrose solution can maintain a higher level of soluble solids and reduce water activity
production method
1. It is mixed with glucose, sorbitol and citric acid in a ratio of 89:10:1, and vacuum polycondensation in a molten state. The molten polymer is cooled, ground, neutralized and decolorized with potassium hydroxide to obtain a 70% transparent solution. The powder product polydextrose-N (that is, polydextrose after neutralization) can be obtained by neutralizing and dry mixing with potassium hydroxide or potassium bicarbonate.
2, it is prepared by blending about 90% glucose, 10% sorbitol and 1% citric acid [or 0.1% (mass) phosphoric acid] into a molten mixture and then vacuum polycondensation. If it is neutralized and then decolorized by potassium hydroxide, a transparent 70% solution can be obtained. It can also be dry-mixed with potassium hydroxide or potassium bicarbonate to form a neutralized powder product. The neutralized polyglucose is called "polyglucose-N" (Polydextrose-N). It can also be decolorized. Partial hydrogenation can also be carried out with a Reichae nickel catalyst to reduce residual glucose.
Solubility
Completely miscible in water. Sparingly soluble to insoluble in most organic solvents. Polydextrose has a higher water solubility than most carbohydrates and polyols, allowing the preparation of 80% w/w solutions at 20°C. Polydextrose is soluble in ethanol and only partially soluble in glycerin and propylene glycol.
customs code | 3913901000 |