The multiple identities and characteristic applications of polyglucose
July 01, 2024
Polyglucose is a special compound with low calorie and low glycemic index, which has the characteristics of water-soluble dietary fiber and prebiotics. It is made by melting naturally occurring glucose with small amounts of sorbitol and citric acid at high temperature Formed by melting and condensation, it is composed of randomly cross-linked glucose Polysaccharides. First, let's take a look at the classification of polyglucose.
01
Multiple identities of polyglucose
1. Ordinary food: On November 28, 2014, the reply from the National Health and Family Planning Food Department on issues related to polydextrose clearly stated that polydextrose can be managed as a raw material for ordinary food 2. food additives: The GB2760 National Food Safety Standard for the Use of Food Additives lists polyglucose as a thickener, leavening agent, water retention agent, and stabilizer. It has a wide range of applications and is not limited in quantity. 3. Nutrient fortifier: According to the National Food Safety Standard GB 14880-2012 for the Use of Food Nutrient Fortifiers, polyglucose can be used as a nutritional fortifier in infant formula. And the usage amount is: 15.6-31.25 g/kg. 02
The characteristics of polyglucose
1. High water solubility
Polyglucose is easily soluble in water and can dissolve around 80% at a temperature of 25 ℃. The solubility becomes stronger as the temperature increases. Unlike ordinary fiber fillers, polyglucose dissolves faster. If food grade KHCO3 is added, it forms polyglucose K. The dissolution rate will further increase. 2. Solution viscosity
At the same concentration, the viscosity of polyglucose solution is higher than that of sucrose solution and sorbitol solution. The viscosity of polyglucose solution decreases with increasing temperature, which is similar to that of sucrose solution, resulting in the taste and texture of polyglucose in food that can replace sugars or lipids. 3. Moisturizing properties
When the temperature is relatively high, polyglucose will fully absorb water when it is in a solid state. Therefore, polyglucose can also be used as a moisturizing agent for food, controlling the humidity changes of food and playing a certain anti-corrosion role. Taking steamed food as an example, the excellent water locking effect of polyglucose can prevent the loss of water, thereby making the steamed food particles fuller. This feature is very suitable for staple foods that need to be steamed in the pot, such as rice and Mantou. 4. Taste
Polyglucose itself does not have a sweet taste, but it can be combined with high sweetness and low calorie sweeteners to make low calorie desserts. At the same time, if the concentration is too high, it will produce a bad flavor, so it is not advisable to add too much. Other seasonings can also be added to eliminate this taste. 5. Stability
Polyglucose is very stable, making it difficult for microorganisms to survive in it. When the relative humidity is 75%, the concentration will shrink to 80%; At a relative humidity of 52%, the concentration can be reduced to 90%. If left under high temperature for a long time, the color will darken, so it should be placed in a low-temperature closed container.
03
Application of Polyglucose
1. Application of polyglucose in the health food industry
According to the announcement of the State Administration for Market Regulation on the release of the "Regulations on the Usable Excipients and Their Use of Health Food Filing Products (2019 Edition)", polyglucose is a health food ingredient that can be used in solid and liquid formulations in moderation according to production needs. Due to its low calorie value (1kcal/g), polyglucose can be used to produce low-energy, slimming, and weight loss health foods for beauty seekers or young women. 2. Polyglucose is used to improve the quality of yogurt
Polyglucose, as a water-soluble dietary fiber with health benefits, is most commonly used in dairy products to enhance their nutritional and taste benefits. A study has shown that when polyglucose and white sugar are mixed in a 4:5 ratio and added to fresh milk for fermentation, yogurt is made. It is found that the curd is uniform without whey precipitation, and the color is white porcelain. The flavor and taste are good, and it can significantly promote the proliferation of lactic acid bacteria in yogurt, change the tissue state of the product, improve the milk aroma, and promote the proliferation of bifidobacteria. It can supplement the nutritional and health functions of yogurt, greatly improve the quality of yogurt, making this type of yogurt more competitive in the market. 3. Application of polyglucose in ice cream
Polyglucose has become a trend in the application of functional ice cream due to its excellent lipid replacement function. Researchers replaced 20% and 40% margarine with polyglucose while keeping other ingredients unchanged, and measured its swelling rate and other indicators. The experimental results show that polyglucose can replace some of the fat in ice cream, and has no significant effect on the taste and texture of ice cream. The process performance is also similar to that of non substituted ice cream products, but the calorie content is significantly reduced. This indicates that using polyglucose in functional ice cream will enhance its health benefits without affecting sensory and quality evaluations. 4. Application of polyglucose in baked goods
Polyglucose is also widely used in baked goods such as cakes. Experiments have shown that the combination of polyglucose and AK sugar can replace 25%, 50%, 75%, and 100% of sucrose in cakes, respectively. The experiment has shown that the color of the replaced product is slightly lighter than that of the non substituted product, and the pH value is not significantly different, all around 5.4. The sensory evaluation results show that the product has a soft texture and good moisturizing properties after replacement, similar to the product before replacement. However, the cake has a larger volume than the non replacement sample, which means it has a larger expansion degree, no difference in appearance, a delicate taste, and a good flavor. The larger the proportion of substitution, the better the elasticity and the lower the hardness. Therefore, it has been proven that polyglucose can replace sucrose in the production of low calorie cakes without affecting the process performance of the finished product. 5. Application of Polyglucose in Candy
Polyglucose is still a good ingredient for sugar free candies and has good tolerance. High water solubility and high viscosity, ensuring good chewiness of hard sugar and gum; Can prevent crystallization, especially candy that uses sugar alcohols; Non cariogenic, suitable for dental candy. Adding glucose to sucrose candy can strengthen fiber, prebiotics, reduce sucrose, and also reduce calories or total blood sugar production. 6. Application of Polyglucose in Beverages
Polyglucose has excellent characteristics such as good water solubility, low pH value, high stability under heating conditions, stability during shelf life, and no fiber loss. It is widely used in beverage products (including solid drinks) with no adverse taste, good color and transparency, and can enhance the taste of sugar free or low sugar drinks.
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2024-07-01
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