Polydextrose for Baked Goods

Polydextrose-enriched baked goods refer to baked products that have been fortified with polydextrose, a soluble fiber.

Features and Advantages:

Polydextrose-enriched baked goods have added Polydextrose. It inhibit the secretion of insulin, and hinder the absorption of sugar. Provides fewer calories compared to traditional baked goods, aiding in weight management and calorie-conscious diets. Minimally impacts blood sugar levels, making it suitable for those managing diabetes or following a low-glycemic diet.

Specification:

Benefits:

Soluble Fiber Enrichment: Polydextrose is added to baked goods to increase their fiber content. It is a low-calorie, soluble fiber that contributes to dietary fiber intake without significantly altering taste or texture.

Caloric Reduction: By replacing some of the higher-calorie ingredients like sugar and fats, polydextrose helps reduce the overall caloric content of baked goods. It provides only around 1 kcal per gram, making it suitable for calorie-conscious consumers.

Texture and Moisture Retention: Polydextrose improves the texture of baked goods by contributing to moisture retention. This can result in products that are softer and more enjoyable, particularly in low-fat or reduced-sugar formulations.

Blood Sugar Management: Its low glycemic response can help in managing blood sugar levels, which is beneficial for individuals monitoring their carbohydrate intake or managing diabetes.

Prebiotic Benefits: Polydextrose acts as a prebiotic, supporting the growth of beneficial gut bacteria. This promotes digestive health and may enhance overall immune function.

Regulatory Approval: Polydextrose is generally recognized as safe (GRAS) by regulatory authorities, ensuring its widespread use in various food applications, including baked goods.

Application:

1. Commercial Bakeries: Large-scale bakeries incorporate polydextrose into their product lines to create healthier options. This includes bread, muffins, cakes, cookies, and pastries that appeal to consumers seeking lower-calorie, higher-fiber alternatives.

2. Food Service Industry: Restaurants, cafes, and catering services use polydextrose in baked goods to offer healthier menu options. These can include items like low-calorie desserts, breakfast pastries, and sandwich breads.

3. Retail Baked Goods: Packaged food companies produce polydextrose-enriched baked goods for retail shelves. These products cater to health-conscious shoppers looking for convenient, nutritious choices that support dietary goals such as weight management and improved digestive health.

4. Functional Foods: Polydextrose is also incorporated into functional foods, including energy bars, granola bars, and snack cakes. These products benefit from polydextrose's ability to provide dietary fiber and enhance texture without compromising taste.

5. Health and Wellness Products: Brands focused on health and wellness market polydextrose-enriched baked goods as part of their product portfolios. These items are positioned to appeal to consumers looking for foods that support a balanced diet and active lifestyle.

6. Specialty Diets: Polydextrose-enriched baked goods are suitable for various specialty diets, including low-calorie, low-glycemic index, and diabetic-friendly diets. They provide alternatives to traditional baked goods that may be higher in sugars and fats.

7. Institutional Settings: Polydextrose can be used in baked goods served in hospitals, schools, and other institutional settings where nutritional content and dietary requirements are closely monitored.

Origin of high-quality raw materials:

Production workshop:

The production equipment and production process adopt fully automated central control operation, from raw material feeding to product filling, all adopt automated control to ensure the quality of the product.

Production process:

Product packaging:

After-sales service:

1. A professional technical team ensures comprehensive after-sales service

2. 24h/7d customer service, immediate response to users

Company strength:

Patent certification: