Polydextrose Ⅱ is a randomly condensed polymer between small amount of bonded sorbitol and D-glucose with citric acid or phosphoric acid. When Polydextrose is converted to a dehydrated form (excluding ash), it should contain not less than 90.0% of the polymer. 

Polydextrose Ⅱ is a slightly yellowish amorphous powder, which is readily soluble in water. It has a slightly sour, sweet taste and is odorless.

1.Stability:

Polydextrose can be stably stored for more than 90 days at 25°, 45°, and 60°. In acidic and alkaline environments, it is not easily degraded and can maintain stability and contribution .

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2.Viscosity:
Like sucrose, polydextrose in water is a typical Newtonian liquid. The viscosity of a 70% polydextrose aqueous solution decreases with increasing temperature. At 25 degrees Celsius viscosity increases with increasing concentration.

3.Melting Properties:
Polydextrose amorphous powder melts at temperatures above 130 degrees Celsius and cools down to form a transparent, glassy material with a brittle structure similar to hard candy, but unlike sugar, polydextrose does not form crystals.
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4.Water soluble:
It has good water solubility and can be prepared as an aqueous solution with a concentration of more than 70%. It is insoluble in ethanol, but partially soluble in glycerol and propylene glycol. The rate of dissolution depends on the speed of the stirrer, the shear force, and the state of the powder when it is dissolved into water.
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5.Wettability:
Polydextrose can be used as a humectant to prevent or slow adverse changes in foods with higher water content, enabling foods to be neither dehydrated nor absorbed. In candy and baked goods, polydextrose can regulate the rate of absorption or loss of water during storage, but the rate of moisture absorption and loss is also affected by many factors, such as the nature of the food, formula, packaging, storage, or consumption environmental conditions and so on.

Appearance: sound, genuine and merchantable quality, free flowing powder, homogenous colourless or light cream-coloured, no foreign materials.

Taste: neutral with no foreign taste

Odour: odourless

Product parameters in detail:

Assay content (dry goods but as basis)            Min 90%

Water                                                                 Max 4%

Solubility                                                        Min 70%

PH value(10%solution)                                     2.5-7.0

Sulfate Ash                                                     Max 0.3%

5-Hydroxymethylfurfural (dry goods but ash)                                                       Max0.1%

1, 6-Anhydrous Dextrose                               Max4%

Glucose                                                          Max 4%

Sorbitol                                           Max 2%

Heavy Metal                                     Max 5mg/kg

As                                                Max0.3mg/kg

Lead                                              Max0.5 mg/kg

Viable counts                                    Max1000cfu/g

Moulds&Yeast                                   Max20 cfu/g

Coliforma organisms                          Max40MPN/100g 

Pathogen                                        Negative in 25g

Salmonella                                       Negative in 25g

Pseudomonas aeruginosa               Negative in 25g