Characteristics and Applications of E1200 Polydextrose

Characteristics of E1200 Polydextrose

High Water Solubility

E1200 polydextrose is highly soluble in water, dissolving up to about 80% at 25°C. The solubility increases with temperature. Unlike typical fiber-based fillers, E1200 polydextrose dissolves more quickly. When food-grade KHCO₃ is added, it forms E1200-K, further accelerating the dissolution rate.

Viscosity of the Solution

At the same concentration, the viscosity of E1200 polydextrose solution is higher than that of sucrose and sorbitol solutions. The viscosity of the E1200 polydextrose solution decreases as the temperature increases. This property is similar to that of sucrose solutions, which allows E1200 polydextrose to replicate the texture and mouthfeel of sugar or lipids in food.

Moisture Retention

At relatively high temperatures, E1200 polydextrose in its solid form can absorb water effectively. This makes E1200 polydextrose a good moisture-retaining agent for foods, helping to control humidity changes and offering some preservative effects.

For example, in steamed foods, the excellent water retention of E1200 polydextrose prevents moisture loss, helping the food maintain its fullness. This characteristic is particularly suitable for staple foods that need to be steamed, such as rice and steamed buns.

Applications of E1200 Polydextrose

Application in the Health Food Industry

E1200 polydextrose is a functional food ingredient that can be used in both solid and liquid formulations as needed. Due to its low-calorie value (1 kcal/g), it is often used in the production of low-calorie, slimming, and weight-loss health products, particularly for beauty-conscious individuals or young women.

E1200 Polydextrose in Improving Yogurt Quality

As a water-soluble dietary fiber with health benefits, the most common use of E1200 polydextrose is in dairy products to enhance their nutritional and health-promoting properties, as well as their taste and texture.

E1200 Polydextrose in Ice Cream

E1200 polydextrose has become a trend in functional ice cream applications due to its excellent fat-replacement properties. Researchers have replaced 20% and 40% of the artificial cream with E1200 polydextrose while keeping other ingredients unchanged, and have measured its expansion rate and other indicators. E1200 polydextrose can replace part of the fat in ice cream without significantly affecting the texture or mouthfeel, and the process performance is similar to that of the regular ice cream. However, the calorie content is significantly reduced. This indicates that the use of E1200 polydextrose in functional ice cream makes it healthier without compromising sensory quality or consumer acceptance.