E1200 – Polydextrose

Polydextrose, designated as E1200, is a synthetic polymer of glucose used as a food additive. It functions primarily as a low-calorie bulking agent, thickener, and stabilizer in various food products. Polydextrose is produced by heating dextrose (glucose) in the presence of sorbitol and citric acid, resulting in a randomly bonded glucose polymer with some sorbitol end-groups and citric acid residues. 

Danger Level: 1 – Mostly Safe

Purpose in Products

  • Bulking Agent: Polydextrose is commonly used to provide bulk in foods, allowing for calorie reduction due to its low digestible energy value. It is often utilized in sugar-free and reduced-calorie products, including baked goods, desserts, and ice creams.
  • Thickening Agent and Stabilizer: It serves as a thickener and stabilizer, enhancing the texture and mouthfeel of various food items. Additionally, polydextrose binds water and protects against freeze damage, making it beneficial in frozen desserts. 

Health Considerations

  • Caloric Content: Polydextrose has a low caloric value, contributing to its use in calorie-reduced and dietetic foods. It is not fully digestible, which accounts for its lower energy contribution. 
  • Glycemic Index: With a glycemic index of around 7, polydextrose has minimal impact on blood glucose levels, making it suitable for individuals managing diabetes. 
  • Digestive Effects: At high doses (over 90 grams), polydextrose can act as a laxative, potentially causing gastrointestinal discomfort such as bloating or diarrhea. However, it is generally well-tolerated at typical consumption levels.

Impact on Children

There is no specific evidence indicating that polydextrose poses additional risks to children when consumed within typical dietary amounts. However, excessive intake may lead to digestive discomfort due to its laxative effects.

Impact on Taste

Polydextrose has a slightly tart taste and is not used as a sweetener, despite being made through glucose polycondensation. It does not significantly alter the flavor profile of food products and is often used in combination with high-intensity sweeteners to achieve the desired sweetness without adding calories. 

Compatibility with Other Additives

Polydextrose is compatible with various food ingredients and additives, including sweeteners, flavors, and colors. Its versatility allows it to be used in a wide range of formulations to improve texture, stability, and mouthfeel.

Natural Occurrence

Polydextrose is a synthetic compound and does not occur naturally. It is manufactured through the controlled polymerization of glucose in the presence of sorbitol and citric acid.

Alternatives and Substitutes

Other bulking agents and thickeners used as alternatives to polydextrose include:

  • Inulin: A natural polysaccharide found in many plants, used as a dietary fiber and bulking agent.
  • Maltodextrin: A polysaccharide derived from starch, commonly used as a filler or thickener in processed foods.
  • Cellulose Derivatives: Such as microcrystalline cellulose, used to provide bulk and improve texture in various food products.

Regulation

Polydextrose (E1200) is approved for use as a food additive in the European Union and is considered safe for consumption. The European Food Safety Authority (EFSA) has re-evaluated polydextrose and confirmed that there is no safety concern for its reported uses and use levels as a food additive. 

Conclusion

E1200 (Polydextrose) is a versatile food additive used to provide bulk, improve texture, and reduce calories in various food products. When consumed within typical dietary amounts, it is considered safe and well-tolerated. Its low glycemic index and minimal caloric contribution make it a valuable ingredient in the formulation of reduced-calorie and sugar-free foods. As with all food additives, moderation is key to minimizing any potential digestive discomfort.