Polydextrose can be used as humectant. It can prevent or delay these higher water-content foods to get bad. Also it can make foods either not dehydrate or absorb water. Using in candy and bake foods, Polydextrose can adjust water absorption and water losing speed during storage, but foods’ water absorption and losing speed depend on many other conditions, such as foods’ characters ,recipes, packing, storage, eating environment, etc.

Specifications:
·         Sensory parameters:
·         Appearance: sound, genuine and merchantable quality, free flowing powder, homogenous coloration, colourless and/or light cream-coloured, no foreign materials.
·         Taste: neutral with no foreign taste
·         Odour: odourless
·         Product parameters in detail:
Assay content (dry goods but ash basis)                         Min 90%
Water                                                      Max 4%
Solubility                                                   Min 70%
PH value (10%solution)                                      2.5-7.0
Sulfate Ash                                                 Max 0.3%
5-Hydroxymethylfurfural (dry goods but ash)                    Max0.1%
1, 6-Anhydrous Dextrose                                     Max4%
Glucose                                                    Max 4%
Sorbitol                                                     Max2%
Heavy Metal                                                 Max 5mg/kg
As                                                         Max0.3mg/kg
Lead                                                       Max0.5 mg/kg
Viable counts                                               Max1000cfu/g
Moulds& Yeast                                              Max20 cfu/g
Coliforma organisms                                         Max40MPN/100g
Pathogen                                                   Negative in 25g
Salmonella                                                  Negative in 25g
Pseudomonas aeruginosa                                    Negative in 25g
Granulometry:                 < 1.000 mm:                   more than 95%

Manufacturing and storage conditions:
Polydextrose must be manufactured, packaged and stored under sanitary conditions appropriate for food products and in compliance with all applicable food hygiene, health, and sanitary requirements and regulations.
Storing at 15-25 °C and a relative humidity of max. 55% is recommended.

TYPE CHARACTERISTIC	TYPE 3
Content	》90%
Color	Snow White
Shape	Powder 80-120mesh
Taste	Better
PH Value	5.0-6.0
Packing	25kg/Bag
Main Usage	Dairy products Flour products Meat Products Etc.

Polydextrose III is a randomly condensed polymer between small amount of bonded Sorbitol and D-glucose with citric acid or phosphoric acid.  When Polydextrose is converted to a dehydrated form (excluding ash), it should contain not less than 90.0% of the polymer. Polydextrose III is a white amorphous powder, which is readily soluble in water. It has a slightly sweet taste and is odorless.

Polydextrose III Application Areas:
-          Ice cream
-          Baked goods and baking mixes
-          Sweet sauces
-          Chewing gum
-          Jellies
-          Gelatines, puddings and fillings
-          Confections and frostings
-          Fruit spreads
-          Hard candy
-          Soft candy
-          Low-calorie, low-sugar, low-fat foods
-          All kinds of beverage
-          Mineral water
-          Milk or milk powder
-          Health care products.
-          Pharmaceutical
Advantages:
-          low calorie,1kcal/g
-          resource of dietary fibre
-          bulking agent
-          don’t influence main ingredients color or taste
-          keep moisture in the surface of the goods

Usage Levels
The following products can be given:
Health care products:                                      30%-90%
Beverage:                                                1%-5%
Candy:                                                   10%-95%

Specifications:
·         Sensory parameters:
·         Appearance: sound, genuine and merchantable quality, free flowing powder, homogenous coloration, colourless and/or light cream-coloured, no foreign materials.
·         Taste: neutral with no foreign taste
·         Odour: odourless
·         Product parameters in detail:
Assay content (dry goods but ash basis)                         Min 90%
Water                                                      Max 4%
Solubility                                                   Min 70%
PH value (10%solution)                                      5.0-6.0
Sulfate Ash                                                 Max 0.3%
5-Hydroxymethylfurfural (dry goods but ash)                    Max0.1%
1, 6-Anhydrous Dextrose                                     Max4%
Glucose                                                    Max 4%
Sorbitol                                                     Max2%
Heavy Metal                                                 Max 5mg/kg
As                                                         Max0.3mg/kg
Lead                                                       Max0.5 mg/kg
Viable counts                                               Max1000cfu/g
Moulds& Yeast                                              Max20 cfu/g
Coliforma organisms                                         Max40MPN/100g
Pathogen                                                   Negative in 25g
Salmonella                                                  Negative in 25g
Pseudomonas aeruginosa                                    Negative in 25g
Granulometry:                 < 1.000 mm:                   more than 95%

Manufacturing and storage conditions:
Polydextrose must be manufactured, packaged and stored under sanitary conditions appropriate for food products and in compliance with all applicable food hygiene, health, and sanitary requirements and regulations.
Storing at 15-25 °C and a relative humidity of max. 55% is recommended.