1 Scope
This standard specifies the method for determination of polydextrose in foods.
This standard is applicable to the determination of polydextrose added in foods.
2 Term and Definition
For the purpose of this document, the following term and definition applies.
2.1
Polydextrose [(C6H10O5)n]
A kind of soluble dietary fiber which is polymerized by glucose, sorbitol and citric acid (or phosphoric acid) mixture according to the specific proportion and then refined and dried by heating at high temperature, with average degree of polymerization of 12.
3 Principle
After the polydextrose in foods is extracted from hot water, ultra-filtrated and centrifuged, and such interferents as starch and fructosan are removed from filtrate through enzymolysis, the polydextrose content is quantitatively determined with ion chromatography-pulsed amperometric detector.
1 Scope
2 Term and Definition
3 Principle
4 Reagents and Materials
5 Instruments and Apparatus
6 Operation Steps
7 Precision
8 Others
Appendix A Determination of Enzyme Activity
Appendix B Reference Conditions of Chromatograph
