Albany, NY -- (SBWire) -- 09/25/2018 --Polydextrose is majorly made from dextrose and carbohydrates that form together to create a polymer. Polydextrose is made from naturally occurring components. Due to the complicated linkage distribution in its branched structure, polydextrose is responsible for the restriction in the digestion in the upper gastrointestinal tract. Since, polydextrose is partially fermented in the gut, the same has an energy value of 1 kcal/gm.

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Polydextrose is a food ingredient that is considered as the synthetic polymer of glucose. Food and Drug Association of the United States and Health Canada classified polydextrose as a food ingredient classified as soluble fiber in 2013. The main function of polydextrose is to increase the non-dietary fiber content of the food and act as a sugar substitute and reduce the calorie content in food. Taste and texture play an important role among the consumers and they are attracted specifically to healthy beverage products. Polydextrose has high solubility and rheological properties that are similar to sucrose thus showing high versatility. Such ingredient adds desirable texture to liquids such as yogurt, dairy drinks, sauces and dressings and also reduces calories and sugar content. Polydextrose works are added to foods that require bulking agents or the foods that have high-fat content and sugar.

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The global polydextrose market has been segmented into different forms and applications. On the basis of different form, the polydextrose market has been segmented into powdered form and liquid form. Powdered polydextrose gained popularity over the years due to its wide applications in bakery products, confectionery products, and functional products. Liquid polydextrose is anticipated to show the fastest growth during the forecast period due to the rise in demand for medical syrups and cultured dairy products. The polydextrose market has been further segmented on the basis of different application namely bakery products, confectionery products, nutritional food, beverages, cultured dairy products and others such as jams, jellies, and desserts.