Comprehensive Application of Baolingbao Polyglucose in Functional Food Upgrading

As the first listed company in China to industrialize the production of functional sugar, its polyglucose products have become the key ingredients for the upgrading of the food and beverage industry with the core advantages of high fiber content (≥90%), high stability and no bitterness. The product is made of the precise polymerization process of glucose, sorbitol and citric acid, and has the dual attributes of water-soluble dietary fiber and prebiotics, which can be widely adapted to multiple scenarios such as beverages, dairy products, and baking.

Scenario 1: Upgrading of healthy drinks - breakthrough in the formulation of dietary fiber drinks

Cooperation case 1: A brand of vitamin water function enhancement project

Demand pain points: Traditional vitamin drinks focus on "vitamin + mineral" basic nutrition, lack of intestinal health-related functional selling points, and the addition of dietary fiber is prone to problems such as rough taste and lack of stability.

Baolingbao Solution:

1. Raw material selection: Polydextrose 90 powder is used, which has a water solubility of more than 90% and remains stable at room temperature and acidic environment, avoiding delamination and precipitation of beverages.

0. Process adaptation: By precisely controlling the amount of addition (containing 2g of polyglucose per 100ml), it forms synergy with the flavors of prunes and peaches, which not only masks the slight sweetness of the raw materials themselves, but also enhances the fullness of the taste;

0. Compliance endorsement: Relying on GB 25541 standard certification, it supports product labeling with compliance claims such as "rich in dietary fiber" and "helps maintain normal intestinal function".

Market results: After the launch of this prune peach flavored vitamin water, it ranked among the top 10 best-selling drinks on Tmall with its dual-function positioning of "vitamin + dietary fiber", and the repurchase rate increased by 32% compared with the traditional model, confirming the role of Baolingbao Polyglucose in promoting the upgrading of beverage health attributes.

Cooperation case 2: A brand of "fiber cola" functional innovation project

Demand pain points

As a leading brand in the global cola category, it is facing the pressure of category upgrading under the trend of healthy consumption. Traditional cola is gradually difficult to meet consumers' demand for healthy drinks due to its "high sugar and fiber-free" product attributes. When trying to add dietary fiber before, there were problems that the fiber was easy to precipitate, affecting the taste and clear appearance of Coke's classic bubbles, and could not maintain stability in a low-temperature storage environment, and lacked compliant health function claims to support the differentiated positioning of the product.

Baolingbao Solution

1. Raw material customization: For the low-temperature storage (2-8°C) and gas-containing characteristics of cola, we have exclusively developed polydextrose 92 special powder. The product has a water solubility of more than 92%, no precipitation and no delamination in low temperature and carbonated environment, which perfectly matches the production and storage requirements of Coke, ensuring that the product has a clear and translucent appearance and retains the classic bubble taste.

2. Process optimization: Determine the exact dosage through trial and error, adding 1.8g of polydextrose per 100ml of cola. This dosage not only avoids the rough taste caused by fiber, but also complements the caramel flavor of cola, without disrupting the familiar taste experience of consumers, while meeting the daily dietary fiber supplementation needs.

3. Compliance certification: Relying on the US FDA dietary fiber certification and the EU EFSA prebiotic efficacy evaluation report, we support the labeling of compliance claims such as "containing 3g of dietary fiber per serving" and "promoting gut health" in the North American and European markets, providing authoritative endorsement for products to enter the health drink track.

Market results

After the launch of "Fiber Coke" in the North American and European markets, it quickly became its star innovative product. The sales volume in the first quarter of listing exceeded 50 million bottles, with a market share of 35% in the healthy carbonated beverage segment, and attracted a new health-conscious consumer group aged 25-40, with a 28% increase in the repurchase rate compared with traditional Coke, successfully promoting the healthy transformation of classic categories, and also confirming the key role of Baolingbao Polyglucose in the upgrading of international beverage brands.

Scenario 2: Dairy Innovation - Probiotic Collaborative Design of Lactic Acid Bacteria Drinks

Cooperation case 1: Optimization of the function of a brand of lactic acid bacteria drink

Demand pain points: Lactic acid bacteria drinks need to strengthen the awareness of "intestinal maintenance", but the effect of a single strain is limited, and the addition of fiber can easily affect the stability of fermentation and drinking smoothness.

Baolingbao Solution:

1. Probiotic synergy: The use of polyglucose high-fiber products (fiber content ≥96%) can promote the proliferation of lactic acid bacteria as a prebiotic, increasing the number of active bacteria in every 100ml drink to 5 kinds of ×10⁸CFU, far exceeding the industry average;

0. Taste optimization: Use the thickening properties of polyglucose to replace some thickeners, so that the viscosity of the drink is controlled at 30-50mPa・s, and the balance of "0 fat + smooth taste" is achieved.

0. Cost control: 20% lower cost than imported inulin, and simplify the production process, helping the product achieve the positioning of "cost-effective healthy drink".

Market feedback: After the product was launched, it became a hit among young people, with annual sales exceeding 1.2 billion bottles, and the double prebiotic combination of "dietary fiber + lactic acid bacteria" was included in Yili's core product formula system, promoting the growth rate of its lactic acid bacteria beverage category to exceed 25% for five consecutive years.

Cooperation case 2: A brand of "probiotics + fiber" series upgrade project

Demand pain points

Its probiotic drink brand hopes to further strengthen the core selling point of "gut health". However, the previous product only relied on a single probiotic strain, which had a relatively single function, and when adding traditional dietary fiber (such as inulin), it was easy to have uneven viscosity of the drink and crystallization during low-temperature storage, which affected the drinking taste and product quality, and the cost of imported fiber raw materials was high, which compressed the profit margin of the product.

Baolingbao Solution

1. Prebiotic synergy: The selection of Baolingbao Treasure polyglucose high-fiber product (fiber content ≥96%), which has been experimentally verified to be a high-quality prebiotic, significantly promoting the proliferation of active probiotics (Bifidobacterium lactis BB-12) in the drink, increasing the number of active bacteria per 100ml drink to 8×10⁸CFU, which is 60% higher than the original formula, far exceeding the industry average, forming "probiotics + dietary fiber" Dual intestinal care combination.

2. Taste and stability optimization: Using the good dispersion and stability of polydextrose, it replaces some traditional thickeners, and controls the viscosity of the drink at 25 - 35mPa・s by accurately controlling the addition ratio, avoiding the problem of crystallization and precipitation at low temperatures, ensuring that the product has a smooth and uniform taste and retains a refreshing flavor throughout its shelf life.

3. Cost optimization: Relying on the advantages of industrial mass production, the price of Baolingbao Baopoly glucose is 22% lower than that of the imported inulin previously used, while simplifying the process steps such as filtration and homogenization in the production process, reducing production energy consumption and time costs, helping to improve product quality while maintaining product market pricing competitiveness.

Market feedback

After the "Probiotic + Fiber" series was launched simultaneously in the European and Asian markets (China, Japan, etc.), the market response was enthusiastic. Within half a year of listing, global sales exceeded 120 million bottles, and the market share in high-end probiotic drinks increased to 42%, of which sales in the Chinese market increased by 75% year-on-year. The successful upgrade of this series has made polyglucose one of the core functional ingredients in Danone's global dairy supply chain, further consolidating its leading position in the field of healthy dairy products.

Scenario 3: Improvement of baked goods - balance the taste of low-calorie and high-fiber pastries

Cooperation case 1: A well-known baking brand "microfiber cookies" low-calorie project

Demand pain points: Traditional cookies are high in sugar and fat, and 20% fat and 30% sucrose need to be reduced in the healthy transformation, but it is easy to lead to dry and hard taste and shortened shelf life.

Baolingbao Solution:

1. Functional substitution: Partially replacing sucrose and butter with polyglucose syrup, its calories are only 1/3 of sucrose, and the water holding capacity can reduce 30% of water loss during baking, keeping the cookies soft for 7 days.

0. Flavor blending: Use the Maillard reaction characteristics of polydextrose to enhance the burnt flavor of cookies, mask the bitterness of whole wheat flour, and improve palatability;

0. Nutritional upgrade: Each 100g cookie contains 6g of dietary fiber, meeting 20% of the daily fiber requirement of adults, supporting the "0 added sucrose, high fiber" label claim.

Market verification: After its launch, the cookie was listed on Xiaohongshu's "Healthy Baking" topic recommendation list, with monthly sales exceeding 500,000 boxes, proving the dual value of "sugar reduction and fiber increase + taste optimization" in the baking field.

Cooperation case 2: R&D project of a brand of "low-calorie and high-fiber sandwich biscuits"

Demand pain points

Facing the challenge of the global wave of "sugar reduction and calorie reduction" healthy consumption. If the target is to reduce 30% sucrose and 20% fat, the biscuit embryo will be dry and crumbly, and the sandwich layer is prone to water separation and flavor fadeness, and the shelf life may be shortened to 2 months, which cannot meet the long-term distribution needs of the global supply chain.

Baolingbao Solution

1. Functional substitution and taste optimization: The combination scheme of Baolingbao Treasure polyglucose syrup and powder is used to partially replace the sucrose and grease in the sandwich layer, which is only 1/3 of the calories of sucrose and has strong water holding capacity, which can reduce 40% of the water loss in the sandwich layer and avoid water separation problems. At the same time, polyglucose powder is added to the biscuit embryo to improve the dough extensibility, so that the biscuit embryo maintains a crispy taste after baking, is not easy to break, and the shelf life is extended to 6 months to meet the global distribution needs.

2. Flavor blending: Using the Maillard reaction characteristics of polydextrose, the burnt flavor is enhanced during the baking process of the cookie embryo, which is superimposed with the classic chocolate flavor of Oreo, and masks the flavor bland problem that may occur after sugar reduction. At the same time, by adjusting the ratio of polydextrose to cocoa powder, the flavor richness of the sandwich layer is consistent with that of traditional products, and does not affect consumers' taste perception.

3. Nutritional Upgrade and Compliance Claim: Every 100g of "low-calorie and high-fiber sandwich biscuits" contains 5.5g of dietary fiber, which meets 18% of the daily fiber needs of adults, and reduces sucrose content by 30% and fat content by 20%, and successfully passed the US FDA "low-calorie food" certification and the EU "high-fiber food" standard, supporting compliance labels such as "low-calorie, high-fiber, and reduced added sugar" in major markets around the world.

Market validation

After the "low-calorie and high-fiber sandwich biscuits" were launched simultaneously in North America, Europe, Southeast Asia and other markets, it quickly became a popular product in the healthy snack track. In the first month of its launch, global sales exceeded 80 million boxes, triggering discussions on the topic of "healthy Oreo" on social platforms such as Xiaohongshu and Instagram, with related content exposures exceeding 50 million times, of which young women and fitness people accounted for 60% of purchases, fully proving the core value of Baolingbao Poly Glucose in the upgrade of international baking brands such as "sugar reduction + quality maintenance".

Core value summary: empowerment of the whole chain from raw materials to solutions

Baolingbao Treasure Glucose has become the core ingredient connecting the upgrading needs of functional foods at home and abroad. In the future, with the further refinement of global health consumption demand, its international application potential in infant food, health care products, formula food for special medical purposes and other fields will continue to be released, promoting the accelerated upgrading of global functional foods from "basic nutrition" to "precision health".