A A C C   2 0 0 0   A n n u a l   M e e t i n g

Polydextrose (PDX) was developed as a reduced calorie (1 kcal/g) replacement for sugar, and partial replacer for fat, flour and starch. It is prepared by vacuum thermal polymerization of glucose, sorbitol and food acid. The random polymerization and branching yield various types of glycosidic bonds in the structure (1,6-bonds predominate). The structural compactness and complexity of PDX prevents mammalian enzymes from hydrolyzing the molecule. This imparts reduced caloric content as the majority of PDX passes through the stomach and enters the large intestine. PDX then behaves as a dietary fiber. This presentation discusses PDX physiological benefits and analytical measurement. Several clinical studies will be reviewed, covering effects on feces (bulking, softening, microflora, pH, SCFA, etc.), serum (glucose, lipids, etc.) and gastrointestinal physiology. Results will also be discussed from an AOAC collaborative study of a new method for measuring PDX in foods.