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Polydextrose is a multi-purpose additive synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. It is commonly used as a   replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes,   gelatins, frozen desserts, puddings, and salad dressings. The amount of   polydextrose used can vary depending on the type of product, examples include   frozen dessert, 13 to 14 percent; puddings, 8 to 9 percent; and cake 15 to 16 percent.

What are the health effects of polydextrose?

There is no evidence that polydextrose is carcinogenic or mutagenic, however, as   with many fat replacement products, it may interfere with the absorption of certain essential nutrients and produce flatulence and diarrhea when consumed in high quantities.