Polydextrose is a non-digestible oligosaccharide that is used in a variety of food products, including baked goods, confections, cereals, beverages, and dairy products, as a replacement for sugar, fat, and calories. It can help to improve the texture and overall sensory experience of foods while also adding bulk and increasing fiber content. It is a randomly-bonded polymer of glucose, sorbitol and citric or phosphoric acid.
Polydextrose is likely safe when consumed in foods in amounts less than 15 grams daily. High doses of polydextrose might cause diarrhea.
Polydextrose: Physiological Function, and Effects on Healthhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC5037538/#:~:text=Abstract,of%20sorbitol%20and%20citric%20acid.