Polydextrose in biscuits – determination according to AOAC 2000.11

Chromatogram polydextrose

Polydextrose is a low calorie synthetic polymer of glucose. It is an accepted additive for food. In the application presented, Polydextrose is determined in biscuits by anion-exchange chromatography followed by pulsed amperometric detection (PAD) in accordance with AOAC 2000.11.

Prior to determination by ion chromatography and PAD, Polydextrose is extracted from the matrix with hot water and centrifuged. Subsequent digestion removes maltooligomers and fructans. Finally, polydextrose is quantified by anion-exchange chromatography followed by PAD.