Polydextrose in cookies using pulsed amperometric detection in accordance with AOAC 2000.11

Polydextrose is a low-calorie, synthetic polymer made of glucose. It is a recognized additive for foodstuffs. Hot water is used to extract the polydextrose from the foodstuff, after which it is centrifuged. Subsequent fermentation removes maltooligomers and fructans. Afterwards, the polydextrose is quantified using anion-exchange chromatography with pulsed amperometric detection.