Polydextrose is a multi-purpose additive synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. It is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings. The amount of polydextrose used can vary depending on the type of product, examples include frozen dessert, 13 to 14 percent; puddings, 8 to 9 percent; and cake 15 to 16 percent.
How is Polydextrose regulated?
The FDA approved Polydextrose in 1981. The FDA requires that any serving of food that contains one-half ounce of polydextrose must be labeled with the following: "Sensitive individuals may experience a laxative effect from excessive consumption of this product."
What are the health effects of polydextrose?
There is no evidence that polydextrose is carcinogenic or mutagenic, however, as with many fat replacement products, it may interfere with the absorption of certain essential nutrients and produce flatulence and diarrhea when consumed in high quantities.
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