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  • Polydextrose is a multi-purpose additive synthesized from dextrose, plus about 10 percent sorbitol and 1 percent citric acid.
  • Polydextrose is a polysaccharide composed of randomly cross-linked glucose with all types of glycosidic bonds, containing minor amounts of bound sorbitol and acid


  • Polydextrose are obtained by melting and condensation of the ingredients which consist of approximately 90 parts D-glucose, 10 parts sorbitol and up to 1 part citric acid or 0.1 part phosphoric acid


  • The global polydextrose market is currently around 40,000 tons and Danisco has a significant chunk of this. Its main competitor is Tate & Lyle's Sta-Lite polydextrose.
  • It is also low-glycaemic, giving it good future potential in foods marketed as low on the glycaemic index.
  • Artificial sweeteners will lead the growth in the food additives market on the back of rising consumer demand for functional foods, closely followed by nutraceuticals and food preservatives, but flavours will remain, by far, the largest product segment.


  • Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings.
  • Polydextrose, such as Litesse, is a low calorie bulking agent that can be used to compensate for the loss in mouthfeel in low fat dairy products.
  • Polydextrose, like other polyols, can be used as a sugar and fat replacer, and in low-calorie foods

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