US EPA

1457386 

Journal Article 

Determination of polydextrose as a fat replacer in butter 

Mickova, K; Copikova, J; Synytsya, A 

2007 

Yes 

Czech Journal of Food Science
ISSN: 1212-1800 

25 

1 

25-31 

English 

WOS:000244286000003 

Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1). The resulting condensation product has no chemically defined structure but it represents a mixture of polymerisation products. The determination of polydextrose in butter is complicated owing to a large excess of fats and to the presence of other compounds, mainly proteins. FT-IR spectroscopy seems to be a satisfying method for the detection of polydextrose in samples derived from food products. The presence of polydextrose in butter was verified after the removal of fats by extraction with petroleum ether and deproteinisation with Sevag reagent, CHCl3/n-butanol (v/v = 4:1) mixture, or trichlorocetic acid. The solid fraction of butter and butter containing a known amount of polydextrose were prepared and analysed by FT-IR spectroscopy. IR marker bands of polydextrose centred at 1150, 1076 and 1040 cm(-1) were found only in the case of the sample of butter with polydextrose. 

polydextrose; litesse; fat replacer; butter; FT-IR