Polydextrose
The short version
A randomly branched glucose polymer — soluble fiber and bulking agent for sugar-reduced foods.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Developed by Pfizer in the 1970s by acid-catalyzed condensation of glucose with sorbitol and citric acid. The random branching prevents enzymatic digestion in the small intestine, making polydextrose behave as a soluble fiber that fermenters in the colon.
How it's used
The dominant bulking agent for sugar-reduced and sugar-free foods — replaces the volume and mouthfeel of removed sugar in ice creams, baked goods, fiber bars, and diabetic foods. Provides 1 kcal/g (vs 4 for sugar) and counts as soluble fiber on the label.
Safety profile
ADI not specified — considered safe. Generally well-tolerated up to 50 g/day; higher single doses can produce a laxative effect similar to other fermentable fibers. EU and FDA both classify it as a soluble fiber.
Physical & chemical properties
Off-white to pale yellow powder. Very soluble in water. Mildly sweet (about 10% sucrose sweetness). Heat- and acid-stable.
Regulation worldwide
Permitted globally. EU and US both recognize the fiber claim.
Educational information only. Not medical or dietary advice.