Polydextrose vs. Dextrose — What's the Difference?

Polydextrose and dextrose are both carbohydrates, but they serve different purposes in food and nutrition. Polydextrose is a synthetic polymer of glucose, developed as a low-calorie, soluble fiber to enhance food texture and increase fiber content without adding significant sweetness. It's often used in processed foods to replace sugar or fat while maintaining a desirable texture and mouthfeel. On the other hand, dextrose is a natural form of glucose, derived from starch. It's commonly used as a sweetener in foods and beverages, and as an energy source in sports drinks and supplements due to its quick absorption by the body.

Polydextrose is not digested in the upper gastrointestinal tract, so it contributes fewer calories (about 1 kcal/gram) compared to dextrose, which provides 4 kcal/gram as it is fully absorbed and utilized by the body. This makes polydextrose a popular ingredient in low-calorie and diet foods, whereas dextrose is favored for energy provision in sports nutrition.

While polydextrose acts as a prebiotic, promoting digestive health by supporting the growth of beneficial bacteria in the colon, dextrose does not have significant prebiotic effects. Polydextrose's role in gut health is an added benefit over its use as a texturizer and fiber source in foods.

In terms of taste, polydextrose has a minimal impact on sweetness, making it suitable for foods where excessive sweetness is not desired. Dextrose, however, is known for its sweet taste and is often used to enhance the flavor of food products.

Polydextrose's versatility extends to its use as a bulking agent in a wide range of products, from baked goods to beverages, without significantly altering the taste profile. Dextrose, with its sweet flavor, is limited to applications where sweetness is a benefit, including candies, baked goods, and sports drinks.