Polydextrose 5kg

Excellent Sugar & Fat Replacer,Gut Health Promotion,Improved Product Quality & Shelf Life,Clean Label Compliance。

For bakers and food manufacturers, polydextrose is more than just an ingredient - it's a strategic tool to adapt to changing consumer preferences, comply with regulatory requirements, and innovate in the competitive baking market.


Product Details

Global Baking Applications: How Leading Brands Utilize Polydextrose

Polydextrose's unique combination of nutritional benefits and technical functionality has made it a favorite among baking brands across the globe. Below are 5 outstanding examples from different countries, demonstrating how polydextrose enhances the nutritional value and quality of baked goods:

United States: "HealthCrust High-Fiber Bread" (Sara Lee)

Sara Lee, a well-known American food brand, launched "HealthCrust High-Fiber Bread" - a whole-grain bread fortified with polydextrose. In this product, polydextrose replaces 30% of the sugar and 15% of the flour, increasing the fiber content to 8g per serving (meeting the "high in fiber" standard) and reducing calories by 20% compared to regular whole-grain bread. The ingredient's moisture-retention property keeps the bread soft and fresh for up to 7 days (vs. 3-4 days for standard bread), solving the common problem of quick staleness in high-fiber bread. Targeting health-conscious adults and families, the product is prominently labeled with "8g Fiber & 20% Fewer Calories" and has captured a 12% share of the US high-fiber bread market since its launch.

Germany: "BioLite Low-Fat Cake Mix" (Dr. Oetker)

Dr. Oetker, a leading German food and beverage company, integrated polydextrose into its "BioLite Low-Fat Cake Mix" - a convenient baking mix for home bakers. Polydextrose acts as a fat replacer here, replacing 40% of the butter typically required in traditional cake recipes. This reduces the total fat content of the cake by 35% while maintaining its rich, moist texture and sweet flavor. The product is certified organic (polydextrose used is from organic sources) and meets the EU's strict organic food standards, appealing to eco-conscious and health-focused consumers. It has become a top-seller in German supermarkets' baking aisle, with sales growing by 18% in the first year.

 Japan: "Sugar-Free Matcha Cookies" (Glico)

Glico, a famous Japanese confectionery and food company, uses polydextrose in its "Sugar-Free Matcha Cookies" - a popular snack cookie targeting consumers with diabetes and those seeking low-sugar options. Polydextrose replaces 100% of the added sugar in the recipe, making the cookies qualify for the "sugar-free" label (containing less than 0.5g of sugar per 100g). It also enhances the cookies' chewy texture and balances the bitterness of matcha, creating a harmonious flavor profile. Additionally, as a prebiotic, polydextrose adds a gut-health benefit, which is highlighted on the packaging. The product is a hit in Japan, especially among middle-aged and elderly consumers, and now holds a 9% share of the Japanese sugar-free cookie market.

Australia: "High-Fiber Blueberry Muffin Mix" (Woolworths Select)

Woolworths Select, the private label of Woolworths Group (one of Australia's largest supermarket chains), developed "High-Fiber Blueberry Muffin Mix" with polydextrose. In this mix, polydextrose is added to increase the fiber content to 6g per muffin (meeting Australia's "high-fiber" nutrient content claim) and reduce calories by 15% compared to regular blueberry muffin mixes. It also improves the muffin's moisture and tenderness, preventing it from becoming dry and crumbly after baking. The product is designed for busy parents and health-conscious individuals who want a quick and nutritious breakfast or snack. It has consistently ranked among the top 3 muffin mixes in Woolworths supermarkets, with positive reviews praising its taste and nutritional value.

Canada: "Low-Calorie Whole-Wheat Croissants" (Stonemill Bakehouse)

Stonemill Bakehouse, a renowned Canadian bakery brand, incorporated polydextrose into its "Low-Calorie Whole-Wheat Croissants" - a healthier alternative to traditional croissants. Polydextrose replaces 25% of the butter and 20% of the refined flour in the croissant dough, reducing calories by 22% and increasing fiber content by 50%. Despite the reduction in butter, the croissants still have a flaky, buttery texture (thanks to polydextrose's fat-mimicking properties) and a rich wheat flavor from the whole-wheat flour. The product is marketed as a "guilt-free" breakfast option and is popular among Canadian consumers looking to maintain a balanced diet. It has expanded its distribution from specialty bakeries to major supermarkets across Canada, with sales increasing by 25% in two years.


Polydextrose

Packaging & Shipping:

We usually use bulk cargo, tank trucks, container transportation. We will arrange the most cost-effective shipping method according to the quantity of products. All products will be re-inspected before shipping. We guarantee that all products are strictly inspected and in good condition before shipment, and we strive for 100% customer satisfaction in every sale completed. The packaging is standard export packing, or customized packaging according to your requirements, professional cargo transportation agent.

 Sales Service:

Pre-sales service: Provide application solution support for customers before purchasing to help customers understand products and applications.

Product consultation: Answer customers' questions about product functions, features, prices, usage and other questions in detail.

Demand analysis: Recommend suitable product solutions based on the customer's industry, scenarios, pain points, etc.

Information provision: such as product manuals, case studies, quotations, etc., to assist customers in decision-making.

In-sale service: Provide convenience and support to customers during the transaction process to ensure smooth transactions.

Order processing: Quickly and accurately enter order information to confirm product specifications, quantities, delivery dates, etc.

Payment guidance: Assist customers in completing the payment process and answer questions about payment methods and invoicing.

Progress communication: Timely feedback to customers on order processing progress, logistics information, etc., so that customers can rest assured.

After-Sales Service: Ongoing support provided to customers after the transaction is completed, enhancing customer satisfaction and loyalty.

Return and exchange processing: Handle the return and exchange procedures for customers in accordance with regulations to reduce customer worries.

Customer return visits: understand customer usage, collect feedback, and provide basis for product improvement and service optimization.

 Polydextrose

Company Introduction:

Founded in 1997, Bowlingbao Biotechnology Co., Ltd. has always focused on modern bioengineering technologies such as enzyme engineering and fermentation engineering, engaged in the research and development, manufacturing and program services of functional sugars, and is a national key high-tech enterprise led by bioengineering, a national key leading enterprise in agricultural industrialization, a national manufacturing single champion enterprise, a national high-tech zone, and a national high-tech biological industry base core and backbone enterprise. In 2009, the company was listed on the Shenzhen Stock Exchange, becoming the first A-share listed company in China with the stock code: 002286.

The pioneer and leader of China's functional sugar industry, adheres to the restoration of traditional medical and nursing wisdom with modern biotechnology, serves the big health industry, and has the ability to manufacture and serve all categories of functional sugar. A leading global provider of functional health solutions.

Product Catalog:

Starch sugar: solid corn syrup, waxy corn starch, maltodextrin, malto-oligosaccharides, fructose syrup, maltose

Dietary fiber: polydextrose, resistant dextrin, water-soluble corn fiber

Prebiotics: isomalto-oligosaccharides, fructooligosaccharides, Galactooligosaccharide, breast milk oligosaccharides, isomerized lactose

Sugar alcohols and new sugar sources: allulose, erythritol, crystalline fructose, compound sweeteners, trehalose

Modified starch: special for yogurt, special for sauce, special for baking fillings, special special for baked products, special special for flour products, special special for meat products

Functional lipids: DHA algae powder, DHA algae oil, DHA algae oil crude oil

 

Polydextrose


 


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