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Polydextrose

Polydextrose suppliers and sourcing guide

Polydextrose is a synthetic, randomly linked glucose polymer made by heating glucose with a small amount of sorbitol and citric or phosphoric acid under vacuum, which condenses them into a branched polymer that is largely not digested. The crude product is neutralized or refined to remove color and acid. Food makers buy it as a powder or solution to add bulk and fiber in reduced-sugar and reduced-fat foods.

See suppliersWhat to ask for on the COA
Category
Fibers
Also known as
E1200 · INS 1200 · polydextrose (CAS 68424-04-4) · PDX
Facts checked
November 2026

Forms and grades of polydextrose

Suppliers sell different products under the same name. Specify the one you need.

  • Standard powder

    Refined polydextrose powder, slightly acidic in solution; general bulking use.

  • Neutralized or light-color grades

    Partially neutralized with potassium hydroxide or further refined for lighter color and milder taste.

  • Hydrogenated (reduced) grades

    Partially reduced by catalytic hydrogenation to lower reducing sugars and browning in baked goods.

  • Solutions

    Liquid polydextrose, typically around 70% solids, for confectionery and beverages.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Assay (polymer content)
Polydextrose content by HPLC against the Food Chemicals Codex monograph, which also limits glucose, sorbitol and levoglucosan.
Dietary fiber
Fiber by AOAC 2000.11 (polydextrose-specific) or 2009.01 if fiber grams go on the label.
Moisture and pH
Water content by Karl Fischer or loss on drying, and pH of a 10% solution.
5-Hydroxymethylfurfural
A heat-formed by-product limited in the FCC specification.
Heavy metals
Lead and other metals by ICP-MS against the FCC limit.
Microbiology
Total plate count, yeast and mold, coliforms or Enterobacteriaceae, E. coli and Salmonella.

Storage, lots and expiry

Storage and shelf life

Polydextrose powder is hygroscopic, so store it in sealed, moisture-barrier bags in a cool, dry place. Solutions are kept in closed containers at room temperature. The supplier's best-before or retest date applies to unopened packaging.

Lots and expiry dates

Color, pH and taste differ between standard, neutralized and hydrogenated grades, so keep the same grade across lots and record it. Confirm the fiber method and percentage on each COA before calculating label fiber.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • 21 CFR 172.841 permits polydextrose, a water-soluble polymer made by condensing a melt of D-glucose, sorbitol and citric or phosphoric acid, as a food additive.

    Source: ecfr.gov (opens in a new tab)

  • 21 CFR 172.841 allows polydextrose under good manufacturing practice as a bulking agent, formulation aid, humectant and texturizer in all foods except meat and poultry, baby food and infant formula.

    Source: ecfr.gov (opens in a new tab)

  • FDA intends to propose adding polydextrose to its dietary fiber definition and, until rulemaking, intends to exercise enforcement discretion for a caloric value of 1 kcal/g.

    Source: fda.gov (opens in a new tab)

  • Health Canada permits polydextrose as a bodying and texturizing agent in unstandardized foods at good manufacturing practice levels.

    Source: canada.ca (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Polydextrose suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking polydextrose suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of polydextrose can brands buy?

Common forms include standard powder, neutralized or light-color grades, hydrogenated (reduced) grades and solutions. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for polydextrose include?

Expect assay (polymer content), dietary fiber, moisture and pH, 5-Hydroxymethylfurfural, heavy metals and microbiology, each with its method, specification and result for that lot.

How should polydextrose be stored?

Polydextrose powder is hygroscopic, so store it in sealed, moisture-barrier bags in a cool, dry place. Solutions are kept in closed containers at room temperature. The supplier's best-before or retest date applies to unopened packaging.

What is the regulatory status of polydextrose?

21 CFR 172.841 permits polydextrose, a water-soluble polymer made by condensing a melt of D-glucose, sorbitol and citric or phosphoric acid, as a food additive. 21 CFR 172.841 allows polydextrose under good manufacturing practice as a bulking agent, formulation aid, humectant and texturizer in all foods except meat and poultry, baby food and infant formula. FDA intends to propose adding polydextrose to its dietary fiber definition and, until rulemaking, intends to exercise enforcement discretion for a caloric value of 1 kcal/g. Health Canada permits polydextrose as a bodying and texturizing agent in unstandardized foods at good manufacturing practice levels.

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