Clif Bar Ingredients-manufacture,factory,supplier from China

Application in dairy productsResistant dextrin can be added as easily as sugar or sugar without affecting the original flavor of the food, and is therefore applied to milk beverages that make dietary fiber fortified dairy products or dietary fiber. Due to resistant dextrin and fat It has a similar taste, low calorie, and can also be used as a low-calorie maltodextrin that matches the flavor of dairy products. For example, it can replace a part of sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, etc.

APPLICATION1. Moistening bowel laxative effectUnlike standard starch, resistant dextrin is more like resistant starch, which is partially hydrolyzed in the upper part of the digestive tract, while the rest enters the large intestine. About three quarters of it is slowly fermented in the large intestine, and then discharged out of the body to moisten the intestine and relieve constipation.2. Improve the effect of lipid metabolismIn addition to simply increasing the amount of fiber in foods, dextrin-resistant foods also help delay the return of hunger and have some benefits for weight loss.3.

Resistant maltodextrin, also known as resistant dextrin or soluble corn fiber, offers a range of advantages that make it a valuable ingredient in various applications.One of the key advantages of resistant maltodextrin is its low glycemic index (GI). It is not rapidly broken down and absorbed in the small intestine, resulting in a slower and more gradual rise in blood sugar levels compared to regular maltodextrin or other high glycemic index ingredients.

European UnionThere is a causal relationship between consuming foods/drinks containing less digestible carbohydrates and a reduced post-meal blood sugar response compared to foods/drinks containing sugary carbohydratesAmericaResistant dextrins are one of the non-digestible carbohydrates (NDCS) that meet the definition of "dietary fiber" and need to be counted as dietary fiber content on the Nutrition Facts and supplement ingredient labelsJapanResistant dextrin (indigestible dextrin) is one of the ingredients approved for food for Specific Health Use (FOSHU), which is used in products

On the market, there are a variety of soluble and insoluble dietary fibers. Insoluble dietary fiber is difficult to make processed foods taste good because it is coarse and not smooth. However, due to its high viscosity and large gelatinability, water-soluble dietary fiber can not be used well in food processing. In recent years, the low-viscosity water-soluble dietary fiber has made dietary fiber easy to absorb.

Soluble Corn/Tapioca Fiber(Resistant Dextrin) is a range of all-natural, non-GMO soluble fibers which provides superior binding functionality, reduced calories and increased dietary fiber for a variety of food applications. Available from a tapioca or corn starting source, Resistant Dextrin is unique in that it contains over 90% dietary fiber that is validated utilizing traditional AOAC methodology enhancing flavor and texture of finished products.

Best sale product Organic corn Resistant dextrin, no other peculiar smell, good water solubility, 10% aqueous solution is transparent or light yellow, pH value is 4.0~6.0. Aqueous solution of resistant dextrin The viscosity is very low, and the viscosity value changes slightly with changes in shear rate and temperature.

1, Reduce blood sugar, resistant dextrin has a role in regulating the body, can play the value of dietary fiber, can help reduce blood sugar, especially for patients with high blood sugar or hyperglycemia, can reduce the body's demand for insulin, while inhibiting the body's absorption of external sugar, so the effect on reducing blood sugar is very prominent.2, In addition to simply increasing the fiber content of food, resistant dextrin can also help delay the recurrence of hunger pangs, resistant dextrin has been recognized as a prebiotic product by the "Public Nutrition Improv

Resistant dextrin also has several other functional properties, including:1. Fat replacement: Resistant dextrin can be used as a fat replacer in many food products, helping to reduce the calorie content of the product while maintaining its texture and mouthfeel.2. Sugar replacement: Resistant dextrin has a sweet taste and can be used to replace sugar in many food and beverage products, reducing the total amount of added sugars.3. Bulking agent: Resistant dextrin can be used as a bulking agent in many food products, helping to improve their texture and mouthfeel.4. Prebiotic

Product descriptionResistant dextrin is a low-calorie dextran, which is extracted and refined through industrial technology by utilizing the non-digestible components of baked dextrin. It is a white or light yellow powder with low sweetness (about one-tenth the sweetness of sucrose), no other odor, easily soluble in water, and resistant to heat, acid, and freezing.

Resistant DextrinDescription: Often used in food and beverages as soluble dextrin fiber to increase satiety and promote weight control. Not only it can boost volume, it can also reduce energy density of food and increase viscosity of liquids. Resistant Dextrin can also act as a prebiotic to improve insulin resistance.Product Usage: Sweetener in food and beverages, Add fiber and Bulk, Weight Loss Supplements.Qufu Bruschettini Biomedical Co.,Ltd.

resistant dextrin, also known as corn syrup solids or corn syrup fiber, is a type of dietary fiber derived from cornstarch. It is produced through a process called enzymatic hydrolysis, which breaks down the cornstarch into shorter chains of glucose molecules.As the name suggests, resistant dextrin is soluble in water, making it easily incorporated into various food and beverage applications. It has a mildly sweet taste and can be used as a low-calorie sweetener alternative.One of the key characteristics of resistant dextrin is its resistance to digestion in the small intestine.

Resistant dextrin is a low-calorie dextran, which is extracted and refined through industrial technology by utilizing the non-digestible components of baked dextrin. It is a white or light yellow powder with low sweetness (about one-tenth the sweetness of sucrose), no other odor, easily soluble in water, and resistant to heat, acid, and freezing.

In infants and young children, especially after weaning, the bifidobacteria in the body suddenly decreases, resulting in diarrhea and anorexia, growth retardation, and reduced utilization of nutrients, so the consumption of water-soluble resistant dextrin can improve the utilization of nutrients and promote the absorption of calcium, iron, zinc, and other trace elements.Product Parameters Product Name  Resistant  Dextrin         ProductSpecificationLoss On Drying≤6%Ash≤0.5%Total  Dietary  Fiber≥90%PH3.0-6.0As(mg/kg)≤0.5

Resistant dextrin - In the small intestine can delay and inhibit the absorption and digestion of sugars, because resistant dextrin is water-soluble, it can form a gel, preventing the spread of sugars and absorption in the intestine.

Resistant dextrin is a water-soluble dietary fiber derived from corn starch introduced in Japan in 1988. 50% of this fiber will not be digested and absorbed by the human body, which is called "difficult to digest dextrin", and also known as "resistant dextrin".

Resistant dextrin is a type of dietary fiber that is made by breaking down starch using enzymes. It belongs to a group of compounds known as resistant oligosaccharides, which means that it is resistant to digestion in the small intestine and passes through to the large intestine where it can be fermented by the gut microbiota.Resistant dextrin is commonly used as a functional ingredient in a range of food and beverage products, including baked goods, snacks, and beverages. It can be used as a bulking agent, a fat replacer, and a source of dietary fiber.

Resistant dextrin has been proven to improve metabolic, cardiovascular, and intestinal health in a number of studies.

Application in noodles: Adding different types of dietary fiber to bread, taro, rice, and noodles can increase and improve bread color. Adding 3% to 6% of the dietary fiber content of the flour can strengthen the dough's gluten and leave the basket. Steamed bread has a good taste and special flavor; biscuit baking has very low-quality requirements for flour gluten, which facilitates the addition of resistant dextrins in large proportions, and is more conducive to the production of various health-care cookies based on fiber function; cakes are produced in the production process.

The addition of a certain amount of dietary fiber can improve the product yield, taste, and quality; soluble dietary fiber can be used as an excellent fat substitute to produce ham sausages with high protein, high dietary fiber, low fat, low salt, low calorie, and health function.Product Parameters Product Name  Resistant  Dextrin         ProductSpecificationLoss On Drying≤6%Ash≤0.5%Total  Dietary  Fiber≥90%PH3.0-6.0As(mg/kg)≤0.5Pb(mg/kg)≤0.4Bacterial Counts  (CFU/ g)≤1000Molds&Yeasts  (CFU/ g)≤1000Colifor

Research led by researchers from the Department of Nutritional Sciences at the University of Toronto in Canada has shown that foods and beverages containing Resistant dextrin or resistant starch can lead to lower blood sugar and insulin responses.

Using in Baking Cake:After adding of Resistant Dextrin:1.The colouring property of the cake was improved,2.The collapse of the cake was improved, which indicated that the Resistant dextrin had the effect of baking powder,3.The small cracks on the surface of the cake were reduced, which indicated that adding resistant dextrin could better hold water during baking, and the cracks on the surface were caused by excessive drying.With the increase use of resistant dextrin,the above rules are more obvious.With the increase use of dextrin, the cake tends to be able to recover to its ori

Resistant dextrin has a wide range of applications in the food and beverage industry, due to its functional and nutritional properties.

Ingestion of resistant dextrin - can cause hypoglycemia (glucose response =25) and blood insulin response (insulin response =13)(Donazzolo et al., 2003). As a slow-release carbohydrate, it can partially or completely replace other carbohydrates, such as sugars and starches.