Determination of polydextrose in foods by ion chromatography: collaborative study

J AOAC Int. 2001 Mar-Apr;84(2):472-8.

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%.

Publication types

  • Multicenter Study

MeSH terms

  • Algorithms
  • Beverages / analysis
  • Cacao / chemistry
  • Candy / analysis
  • Chromatography, Ion Exchange
  • Food Analysis*
  • Glucans / analysis*
  • Indicators and Reagents
  • Reference Standards
  • Tea / chemistry
  • Ultracentrifugation

Substances

  • Glucans
  • Indicators and Reagents
  • Tea
  • polydextrose