Cereal Chem 72:30-32  |  VIEW ARTICLE

Energy Value of Blends of Polydextrose and a Synthetic Fat.

G. S. Ranhotra, J. A. Gelroth, and B. K. Glaser. Copyright 1995 by the American Association of Cereal Chemists, Inc. 

Polydextrose, now a common ingredient in many bakery products, and a reduced-calorie synthetic fat (caprenin) were blended in ratios of 2:1 (blend A), 1:1 (blend B) and 1:2 (blend C). The blends were evaluated for energy value using young rats as the test model. The evaluation was based on net increase observed in their carcass energy due to blends fed over a three-week period. Compared to a value of 5.7 cal/g for a 2:1 blend of sucrose and a regular fat (baker's shortening), a 2:1 blend of polydextrose and caprenin (blend A) contained 2.0 cal/g. Blends B and C contained 2.2 and 2.4 cal/g, respectively. The corresponding calculated values for blends A, B, and C were: 2.0, 2.5, and 3.1 cal/g. This discrepancy suggests that a higher level of caprenin in the blend may result in further reduction in energy.