Origin
E 1200 is produced via a vacuum process from glucose, sorbitol (E 420), and citric acid (E 330). This artificially created substance behaves like sugar and tastes sweet as well, but it hardly enters the energy metabolism and is largely indigestible.
Usage
Since E 1200 can be used similarly to sugar but itself hardly burdens the human organism's energy metabolism, E 1200 is mainly used in energy- and calorie-reduced foods. Generally, E 1200 is allowed without maximum quantity restrictions for all foodstuffs. Polydextrose not only imparts a sweet taste but is primarily used as a moisture-retaining agent to prevent the drying out of foods. Additionally, E 1200 can act as a filler positively influencing volume and structure in a food product. E 1200 is frequently used in confectionery, baked goods, and beverages.
Risks
Polydextrose is considered a harmless food additive. An ADI value (Acceptable Daily Intake) has not been established. However, it should be noted that E 1200 can have a laxative effect when consumed at or above 75 g per day.