@article {1218, title = {Determination of polydextrose in foods by ion chromatography: collaborative study.}, journal = {J AOAC Int}, volume = {84}, year = {2001}, month = {2001 Mar-Apr}, pages = {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\%.

}, keywords = {Algorithms, Beverages, Cacao, Candy, Chromatography, Ion Exchange, Food Analysis, Glucans, Indicators and Reagents, Reference Standards, Tea, Ultracentrifugation}, issn = {1060-3271}, author = {Craig, S A and Holden, J F and Khaled, M Y} }