title: Determination of polydextrose in foods by ion chromatography: collaborative study.
abstract: Eight collaborating laboratories assayed 7 blind duplicate pairs of foods for polydextrose content. The 7 test sample pairs ranged from low (2%) to high (95%) levels. The following foods were prepared with polydextrose mixed into the other ingredients and then baked, cooked, or otherwise prepared: milk chocolate candy, iced tea, sugar cookie, grape jelly, soft jellied candy, and powdered drink mix. Collaborators received a polydextrose standard to develop a calibration curve. The method determined polydextrose by ion chromatography, 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 14.06%. The average recovery was 94%.
authors.affiliation: Danisco Cultor, Ardsley, NY 10502, USA.
authors.forename: S A
authors.initials: SA
authors.lastname: Craig
authors.forename: J F
authors.initials: JF
authors.lastname: Holden
authors.forename: M Y
authors.initials: MY
authors.lastname: Khaled
mesh_terms: D000465:Algorithms; D001628:Beverages / Q000032:analysis; D002099:Cacao / Q000737:chemistry; D002182:Candy / Q000032:analysis; D002852:Chromatography, Ion Exchange; D005504:Food Analysis; D005936:Glucans / Q000032:analysis*; D007202:Indicators and Reagents; D012015:Reference Standards; D013662:Tea / Q000737:chemistry; D014461:Ultracentrifugation
chemical_list: D005936:Glucans; D007202:Indicators and Reagents; D013662:Tea; C033375:polydextrose