What is Polydextrose
The term polydextrose (E1200) appears very often among the ingredients of foods, supplements (protein bars) and dietary products (replacement meals, products for diabetics, etc.).
Analyzing the word, we note the suffix poli (the same as polysaccharides), followed by the word dextrose (synonym of glucose).
Composition
In polydextrose we find not only glucose (90%), but also 10% of sorbitol and 1% of citric acid; the various monomers that constitute it are linked mainly by alpha 1,6 bonds, which cannot be separated by salivary amylases and pancreatic.
Organoleptic characteristics
The taste of polydextrose, which appears as a white powder with a neutral and clean smell, is slightly sweet, given that its sweetening power is about 1/6 of that of table sugar.
Prebiotic and Laxative
Although it is a fiber largely excreted intact with the faeces, polydextrose still has a calorific value of one Kcal per gram (4.2 kJ / g); in animals, moreover, it has shown interesting prebiotic properties, underlined by the ability to act as a substrate for the growth of beneficial bacteria (symbiotics) in the colon.
Its partial fermentation in the large intestine, especially if taken together with generous amounts of water, helps to increase fecal mass and accelerate intestinal transit. At high doses it can even be used as a laxative, even if there is a risk of suffering the classic gastrointestinal problems caused by excessive consumption of fibers (abdominal cramps, bloating and flatulence).
The intestinal bacterial fermentation of polydextrose, in addition to supporting the development of a friendly microfilora, hinders that of putrefactive species, decreases the fecal pH, increases the production of short-chain fatty acids (SCFAs) and suppresses that of carcinogenic metabolites, such as " indole and the p-cresolo. Being a fiber, the glycemic index of polydextrose is particularly low; by slowing down the digestion of starches and the absorption of sugars, it also tends to decrease the glycemic index and the glycemic load of the meal. In one study, for example, it was since the simultaneous ingestion of 12 g of polydextrose and 50 g of glucose causes a 11% lower glycemic rise compared to the same amount of glucose taken alone.
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