Polydextrose

Primary Uses
Food & Beverage Industry

Used as a low-calorie bulking agent in sugar-reduced and sugar-free foods.

Common in products like baked goods, cereals, nutrition bars, ice cream, yogurt, confectionery, and chewing gum.

Adds mouthfeel and body to diet and light products without added calories.

Replaces sugar, fat, or starch to improve texture and reduce energy density.

Enhances fiber content in functional food products.

Dietary Fiber Supplementation

Serves as a source of soluble fiber, improving digestive health.

Helps support regular bowel movements and improve intestinal microflora (prebiotic effect).

Supports weight management by promoting satiety and reducing caloric intake.

Nutraceuticals and Functional Foods

Incorporated into fiber-enriched supplements and meal replacement products.

Often used in medical nutrition for diabetic, cardiovascular, and weight management diets.

Beverages

Added to flavored waters, energy drinks, powdered drink mixes, and meal shakes.

Maintains clarity in clear beverages while providing body and fiber.

Bakery and Dairy Products

Used in cakes, muffins, cookies, and brownies to reduce sugar and fat content.

Applied in frozen desserts and dairy alternatives to enhance creaminess and stability.

Secondary Uses
Pharmaceutical Formulations

Used as an excipient, filler, and bulking agent in sugar-free tablets and syrups.

Improves palatability and texture of oral medicines.

Suitable for diabetic-friendly and low-glycemic formulations.

Cosmetics & Personal Care Products

Occasionally used as a humectant or viscosity modifier in toothpaste and skincare formulations.

Provides hydration and smooth feel in topical products.

Pet Nutrition

Investigated as a fiber additive in functional pet foods to support digestive health.

Biotechnology & Research

Used in laboratory settings for fiber fermentation studies and prebiotic testing.