Determination of polydextrose in foods by ion chromatography: Collaborative study

Eight collaborating laboratories assayed 7 blind duplicate pairs of foods f or polydextrose content. The 7 test sample pairs ranged from low (2%) to hi gh (95%) levels. The following foods were prepared with polydextrose mixed into the other ingredients and then baked, cooked, or otherwise prepared: m ilk chocolate candy, iced tea, sugar cookie, grape jelly, soft jellied cand y, and powdered drink mix. Collaborators received a polydextrose standard t o develop a calibration curve. The method determined polydextrose by ion ch romatography, after removal of interfering food components (high molecular weight solubles), Repeatability standard deviations (RSDr) ranged from 3.93 to 9.04%; reproducibility standard deviations (RSDR) ranged from 4.48 to 1 4.06%. The average recovery was 94%.