Most “sugar-free” polydextrose on the market hides a common compromise:
Sugar-free on paper, but lower dietary fiber content.
Standard polydextrose contains around 90% fiber, plus 5–6% free glucose/fructose and 3% sorbitol.
To meet sugar-free standards, most manufacturers simply hydrogenate free reducing sugars into sorbitol.The result?
Sugar-free, but fiber remains stuck at ~90%.
At Kingstar, we do it differently.
Instead of converting sugars, we directly remove free reducing sugars from the molecular system.
This pure removal process eliminates residual simple sugars ≦0.5% and naturally boosts polydextrose purity ≧95%:
No trade-offs. No hidden fillers. Just higher-purity fiber + true sugar-free performance
Function
Gut Microecology Regulation
Polydextrose is partially fermented and utilized by beneficial gut bacteria.
It proliferates Bifidobacterium and Lactobacillus while inhibiting the growth of harmful bacteria.
Its prebiotic activity is slightly lower than inulin, yet it delivers better tolerance.
Low‑Calorie Sugar Substitute
Polydextrose cannot be hydrolyzed by human digestive enzymes and is only partially metabolized by gut microbiota.
It provides very low calorie (approx. 1 kcal/g, 1/4 of sucrose).
Polyextrose can replace sucrose in sugar‑free / low‑sugar foods.
Besides, it enhances satiety and reduces calorie intake.
Food Texture Modification
It functions as humectant, thickener and anti‑crystallizer in food systems to optimize mouthfeel.
It retards starch retrogradation, prevents sugar bloom in confectionery and ice crystal formation in ice‑cream.
It extends shelf‑life and improves food texture and stability.
Glycemic Regulation
It slows intestinal absorption of carbohydrates and lowers post‑prandial blood glucose peak.
With an extremely low glycemic index (GI), it suits diabetic and blood‑sugar‑controlled populations.
Intestinal Peristalsis Promotion
Polydextrose increases faecal bulk to boost gut motility and relieve functional constipation.
Application
Food Industry
Sugar‑free / low‑sugar candies, chocolate, baked goods (bread, biscuits, cakes);
Acidic beverages (carbonated drinks, fruit juices), dairy products, frozen foods (ice cream, ice pops);
Meal‑replacement powders, meat products (water retention & texture improvement)
Healthcare Products
Weight‑management products, special foods for glycemic control, gut‑health regulating supplements, Dietary‑fiber‑fortified foods for middle‑aged and elderly groups
Feed Industry
Feed additives for livestock, poultry and aquaculture; improve intestinal health, raise feed conversion ratio, reduce diarrhoea incidence
Specification
Product | Polydextrose |
Item | Specification |
Color | White or pale yellow |
State | Amorphous granules or powder, no visible impurities |
Taste and Odor | Mild sweet taste, no off-odor |
Polydextrose (on dry, ash-free basis) w/% | ≥ 90.0 |
1,6-Anhydro-D-glucose (on dry, ash-free basis) w/% | ≤ 4.0 |
Glucose and Sorbitol (on dry, ash-free basis) w/% | ≤ 6.0 |
Loss on Drying, w/% | ≤ 4.0 |
pH | 2.5-7.0 |
Total Ash, w/% | ≤ 0.3 |
5-Hydroxymethylfurfural (on dry, ash-free basis) w/% | ≤ 0.1 |
Total Arsenic (as As)/(mg/kg) | ≤ 1.0 |
Lead (as Pb)/(mg/kg) | ≤ 0.5 |
Sulfur Dioxide (SO₂) Residue/(mg/kg) | ≤ 10 |
Total Plate Count/(CFU/g) | ≤ 1000 |
Coliforms/(MPN/g) | ≤ 0.3 |
Molds and Yeasts/(CFU/g) | ≤ 30 |
Salmonella/(25g) | Not Detectable |
Staphylococcus aureus/(25g) | Not Detectable |
