ENERGY VALUE OF BLENDS OF POLYDEXTROSE AND A SYNTHETIC FAT

Polydextrose, now a common ingredient in many bakery products, and a r educed-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 wa s 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 ble nd 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 c alculated 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 blen d may result in further reduction in energy.