AACC International Approved Methods - AACC Method 32-28.02. Polydextrose in Foods by Ion Chromatography
AACC International Approved Methods
Fiber
AACCI Method 32-28.02
Polydextrose in Foods by Ion
Chromatography
VIEW METHOD
Objective
This method measures the polydextrose content of foods.
Polydextrose is a 1 kcal/g randomly bonded polysaccharide used as a food
ingredient, and has physiological benefits consistent with dietary fiber. The
value obtained from this polydextrose assay may be added to the values from the
enzyme-gravimetric methods without concern for double counting. Polydextrose is
extracted from food with hot water and centrifuged. The supernatant then passes
through a centrifugal ultrafilter to remove high molecular weight interferences.
The filtrate is treated with an enzyme mix (isoamylase, amyloglucosidase, and
fructanase) to remove any oligosaccharide interferences, mainly maltooligomers
and fructans. Polydextrose standards undergo the same treatment. High-pressure
anion-exchange chromatography with electrochemical detection (HPAEC-ED) is used
to detect and quantitate the high molecular weight fraction of polydextrose.
|