Polydextrose is a D-glucose polymer made of glucose, sorbitol and citric acid as raw materials, which is formulated and heated into a molten mixture according to a specific proportion, and then formed by vacuum polycondensation. It is a D-glucose polycondensation polymer without regular bond, mainly bound by l, 6-glucoside bond, with an average molecular weight of about 3200 and a limit molecular weight of less than 22,000. The average degree of polymerization is 20. As a widely used dietary fiber, polyglucose has important physicochemical properties and functional properties. Physical and chemical properties include: good moisture, high stability, can correct freezing point and so on. Its functional properties mainly include: low calorie, regulate intestinal balance, reduce triglyceride and cholesterol, promote calcium and magnesium absorption, improve immunity and anti-caries. Because of its special physiological health function, it has great development potential in food, medicine, health care and other fields.

1.Polyglucose is used in the field of antifreeze

In order to inhibit or slow down the degeneration or aggregation of surimi protein during frozen storage, antifreeze agents are usually added during the preparation of frozen surimi. The traditional antifreeze commonly used in the surimi industry is sucrose sorbitol mixture, which has obvious shortcomings and shortcomings: it can cause surimi products to be too sweet and energy value is too high, thus affecting the taste of surimi products, limiting its application in special consumer groups (such as diabetes and obesity). Therefore, the research and use of new antifreeze agents has become a hot spot in recent years, and it is found that polyglucose has obvious advantages on the antifreeze effect of surimi. Researchers have studied the antifreezing effect of polyglucose on dace imimin. The results show that: After the addition of polyglucose as a new antifreeze agent, it can alleviate the freezing denaturation of surimi protein, inhibit the change of protein spatial conformation, thus slowing down the decrease of salt-soluble protein content, Ca2+-ATPase activity and sulfhydryl group content caused by freezing, and also alleviate the change of texture properties and water retention. At the same time, it has significant effect on inhibiting the decrease of sulfhydryl group content, the increase of disulfide bond content and the decrease of myofibrillar protein dissolution, so it can be used as a substitute for traditional antifreeze agents, and it has a significant point of low sweetness and low heat, and has been widely used as the latest surimi antifreeze agent.

2.Polyglucose is used in the health food industry

As a kind of dietary fiber with health care function, polyglucose has been widely used in health food, such as health wine, health capsules and other products. Chinese researchers added polyglucose into the newly developed sea buckthorn refreshing fruit fruit red yeast rice wine, and developed a low alcohol original refreshing fruit fruit red yeast wine with rich nutrition, unique flavor and good health care effect. The main feature of the process is that polyglucose with health function is added to the sake separated by the late press to improve the balance wine base, and increase the health and function of the product. Long years of moderate drinking of this wine can enable people to obtain comprehensive and reasonable nutrition in daily life, so as to supplement and regulate the human ecological balance, improve the intestinal microecological environment, promote the bifidobacterium proliferation and B vitamin synthesis and the absorption of phosphorus, calcium, magnesium, iron and other minerals, prevent the occurrence of various chronic diseases, reduce the level of serum cholesterol and blood fat, improve the body's immunity. So as to achieve the purpose of relaxing the muscles and activating the blood, beauty and beauty, lung and Yang, stomach and health care. Studies have shown that Qingkang aloe capsule with aloe vera concentrated powder and polydextrose as the main raw materials can effectively produce the irritant of large intestine peristalsis, play the role of bowel laxation, without toxic side effects, and can persist in regular use, which is conducive to health, and has a greater effect on the treatment of functional constipation.

3.Polyglucose is used to improve the quality of yogurt

As a water-soluble dietary fiber with health care function, polyglucose is most commonly used in dairy products to enhance the nutritional health function and taste of dairy products. Studies have shown that polyglucose and white granulated sugar are mixed in fresh milk at a ratio of 4:5 and added to the fresh milk for fermentation to make yogurt. It is found that the curd is uniform without whey precipitation, the color is white porcelain, the flavor and taste are good, and it can significantly promote the proliferation of lactic acid bacteria in yogurt, change the organization state of the product, improve the milk flavor, and promote the proliferation of bifidobacterium. It can supplement the nutritional and health functions of yogurt, greatly improve the quality of yogurt, and make the yogurt more competitive in the market.