? ?Core conclusion:

Tolerant to conventional heat processing: Polyglucose can stably withstand most heat treatments in food processing, including baking, pasteurization, high-temperature sterilization (UHT), steaming, frying, and other commonly used temperature ranges (usually ≤ 180 ° C).

Structural stability: Its highly cross-linked complex pectin structure has strong resistance to thermal degradation.

Function retention: After heating, its physiological functions as dietary fiber (such as prebiotic effects and regulation of blood glucose and lipids) are basically not affected.

Appearance and solubility: Heating usually does not cause a significant darkening of its color (slight caramelization or Maillard reaction), nor does it significantly damage its solubility (it can still dissolve after cooling).

?? ?Specific explanation and basis:

High temperature resistance:

Polyglucose remains stable at baking temperatures between 160 ° C and 180 ° C without significant decomposition or loss of function. This makes it widely used in baked goods such as bread, cookies, and pastries.

It can withstand high temperature instantaneous sterilization (such as UHT, 135-150 ° C, a few seconds) and can sterilization (usually ≤ 121 ° C) conditions.

During the frying process (oil temperature is usually 160-190 ° C), as long as the time is not too long, its structure can still be maintained.

Stability mechanism:

Non reducing property: The reducing property of the end of the polysaccharide molecule has been modified (through the action of sorbitol and citric acid), greatly reducing the tendency to undergo Maillard reaction (browning caused by sugar protein/amino acid reaction) and caramelization. This is the key difference between it and regular glucose or sucrose.

Strong chemical bonds: The glycosidic bonds within the molecule, as well as the cross-linking bonds formed by citric acid and sorbitol, have good thermal stability.

Minor changes (non decomposition):

Color: Under extremely high temperatures or prolonged heating (far beyond conventional processing conditions), extremely slight browning may occur, but this is far less pronounced than sucrose or reducing sugars and usually does not affect the appearance of the product.

Viscosity/solubility: There may be slight viscosity changes or minimal degradation products generated in solutions with extremely high concentrations and prolonged high temperatures, but they can be almost negligible at typical application doses, and solubility is not affected after cooling.

Probiotic activity: Studies have shown that even after high-temperature treatment (such as baking), its ability to promote the growth of probiotics (such as bifidobacteria) remains good.

?? ?Extreme situations to be aware of (unconventional):

Dry heat>200 ° C/prolonged burning: Like most organic compounds, when exposed to extremely high temperatures (such as over 200 ° C) in a dry heat environment for a long time (such as direct burning), polydextrose will eventually carbonize and decompose, but this does not fall within the scope of food processing.

Strong acid/strong alkali+high temperature: Although it has good acid and heat resistance within the pH range of food, prolonged high temperature combined with extreme pH values (such as strong acid pH<2 or strong alkali pH>12) may accelerate its partial hydrolysis. The normal food system rarely reaches such extreme conditions.

?? ?Summary:

In standard food processing, cooking, and home heating operations, polyglucose has excellent thermal stability and does not undergo meaningful decomposition. Its ability to withstand conventional heat treatment is one of the key characteristics for its successful application in a wide range of fields, including beverages (including UHT milk, sterilized juice), baked goods, candies, meat products, etc. Manufacturers can confidently use it for heating processes in product development.

?

Therefore, if you are considering adding polyglucose to food or beverages that require heating (such as making bread, boiling soup, hot drinks, canned foods, etc.), there is no need to worry about heating causing it to decompose and become ineffective.