@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 = {<p>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\%.</p>},
	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}
}
