Polydextrose is commonly used as a replacement for sugar, starch, and fat. It is also used as an 

ingredient in low-carb, sugar-free, and diabetic cooking recipes. Besides, it is also used as a humectant, 

stabiliser, and thickening agent.

1.  Polydextrose Regulate lipid metabolism, regulate blood lipids, reduce fat accumulation and prevent obesity;

2.  Polydextrose Reduce the synthesis and absorption of cholesterol, lower the synthesis and absorption of bile acid and salt, reduce human plasma and liver cholesterol levels, prevent and cure coronary

atherosclerosis, gallstones and prevent Cardio cerebral vascular disease;

3.  Polydextrose Reduce sugar absorption, inhibit the increase of blood sugar secretion, slow down the absorption of glucose, thereby reducing the postprandial blood glucose levels, elaborate the role of insulin to

prevent diabetes;

4.  Polydextrose Prevent and cure constipation, absorb water in the human intestinal tract and keep moisture,increase stool volume, stimulate the intestinal peristalsis, accelerate the frequency of defecation

to have the effect of relax bowel and prevent constipation .

5. Polydextrose effectively regulate intestinal PH, improve the breeding environment of beneficial bacteria, 

rapidly expand bifidobacterium and other beneficial bacteria, inhibit saprophytic bacteria growth, and

prevent intestinal mucosal atrophy, excrete body toxins and metabolic waste timely to have the effect

of beauty maintenance and prevent hemorrhoids, gastroenteritis and colon cancer.

Polydextrose is a synthetic polymer of glucose.It is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration (FDA) as well as Health Canada, as of April 2013. It is frequently used to increase the non-dietary fiber content of food, to replace sugar, and to reduce calories and fat content. It is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200. The FDA approved it in 1981.

It is 0.1 times as sweet as sugar.