The creation of polydextrose involves several key steps and ingredients. The primary ingredient is glucose, which is often derived from starch-rich sources such as corn, wheat, potatoes, and cassava. The process begins with the hydrolysis of starch, where starch is dissolved in water and treated with acid or enzymes to break down the long chains of glucose molecules into a glucose syrup[1].
To produce polydextrose, a mixture of glucose, sorbitol, and an acid catalyst (such as citric acid or phosphoric acid) is prepared. Typically, the mixture consists of about 89 parts glucose, 10 parts sorbitol, and 1 part acid catalyst. This mixture is heated until it becomes liquid, allowing the glucose and sorbitol to react and form a polymer. The acid catalyst facilitates the polymerization reaction, resulting in a branched molecule structure of glucose parts. The polymerized mixture is then cooled, solidified, and processed into various forms such as flakes, fibers, or other shapes through techniques like flash shear or centrifugal force[2][1][3].
The safety profile for human consumption of polydextrose is generally favorable. Polydextrose, a water-soluble polymer of glucose, has been extensively studied and approved for use as a food additive in over 50 countries, including the US, where it was approved by the FDA in 1981. It is resistant to mammalian metabolic and microbial degradation, making it low in caloric value and non-cariogenic. While it is not fully absorbed by the body, some of it is metabolized by colonic bacteria, which can lead to gastrointestinal effects such as bloating, loose stools, and diarrhea at high doses (approximately 90 g/day). However, no toxicity, reproductive toxicity, teratology, carcinogenesis, mutagenicity, or genotoxicity has been demonstrated in humans[1][2].
Regarding potential contamination risks, polydextrose itself does not inherently pose significant risks related to heavy metals, pesticides, or pathogens. The production process involves mixing glucose, sorbitol, and citric acid, and there is no indication that these components are typically contaminated with heavy metals or pesticides. The safety and regulatory approvals, including those from the FDA and the Joint WHO/FAO Expert Committee on Food Additives, do not suggest any concerns about contamination. However, as with any food ingredient, the overall safety can be influenced by the quality control and manufacturing practices of the producers. There is no specific evidence to suggest that polydextrose is more prone to contamination than other food additives, and its use in various health drinks and processed foods has been deemed safe by regulatory bodies[1][2].
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