Polydextrose is a new type of dietary fiber, which is widely used in food and medicine. It is a polymer compound formed by the polymerization of glucose molecules through a specific chemical reaction. Compared with traditional dietary fiber, polydextrose has better water solubility and taste, so it has a wide range of application prospects in food processing.
Polyglucose has a number of unique physiological functions. First of all, it can effectively improve the intestinal environment, promote intestinal peristalsis, and relieve symptoms such as constipation. Secondly, polydextrose has a lower caloric value and can be used as an ingredient in low-calorie foods, helping with weight control and**. In addition, polydextrose also has the effects of regulating blood sugar, lowering cholesterol and anti-tumor. These functions make polyglucose have a broad application prospect in the prevention and development of various chronic diseases.
The production process of polyglucose mainly includes chemical synthesis and biological fermentation. The chemical synthesis method is made by polymerizing glucose or other monosaccharides through chemical reactions as raw materials. The biological fermentation method is to use microbial fermentation to produce polyglucose. Compared with the chemical synthesis method, the biological fermentation method has the advantages of environmental protection, high efficiency, and reusability, so it has been widely used in production.
Polydextrose is widely used in food and medicine. In terms of food, polydextrose can be added to various foods, such as beverages, yogurt, jams, etc., which can improve taste, increase consistency, improve stability, etc. In terms of drugs, polydextrose can be used as a carrier of drugs, sustained-release materials, etc., which helps to improve the stability and bioavailability of drugs.
In conclusion, polydextrose is a new type of dietary fiber with a wide range of uses, with a variety of physiological functions and a wide range of application prospects. With the attention of people to healthy diet and the continuous development of food processing technology, the application of polydextrose will become more and more extensive. Leavening agent