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Application:1.Application in dairy productsResistant dextrin can be added as simple as granulated sugar or sugar without affecting the original flavor of the food, so it can be used to make dietary fiber-enhanced dairy products or milk beverages that supplement dietary fiber.2. Application in infant foodIn infants and young children, especially after weaning, the body of bifidobacteria is drastically reduced, leading to diarrhea, anorexia, developmental delay, and reduced nutrient utilization.

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.

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.

Most binding options are accompanied with negative baggage including high sugar content that impacts blood glucose levels andthe risk of instigating gastrointestinal distress. Resistant Dextrin eliminates both by offering a low sugar and high fiber binder thathas a low glycemic index and can be tolerated at very high usage rates.

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

Soluble Corn Fiber, also known as Resistant Dextrin, is a soluble, prebiotic, dietary fiber derived from Non-GMO corn starch. In application, Soluble Corn Fiber imparts a mild yet slightly sweet flavor. It can serve as a low-calorie bulking agent, to replace fat or sugar or to add dietary fiber in a wide variety of food and beverage products.Features1. Non-GMO and organic2. Solution for reduced fat and/or sugar formulations3. Available in syrup or powderApplications1. RTD or Powdered Beverages2. Nutritional & Snack Bars3. Pasta4. Bakery Products5.

What is Resistant Dextrin?Resistant Dextrin is made from Non-GMO natural corn starch, when heated under the condition of acidic condition, decomposed andgained low molecular soluble dextrin (2000 dal)., also known as resistant dextrin.Resistant dextrin is a light yellow syrup or powder product.It is a soluble fiber of natural origin, derived from starches.It is easily soluble in water for a transparent solution with lightly sweet, convenient processing.It can be used in many kinds of foods such as protein bars, cereals, and beverages and nutritional products.But it has high stability and does

Soluble Corn Fiber(Soluble dietary fiber/Resistant Dextrin) is a range of all-natural, non-GMO soluble fibers which provides superiorbinding 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 89% dietary fiber that is validated utilizing traditional AOAC methodology enhancing flavor and texture of finished products. 

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

Ingestion of resistant dextrin - can cause hypoglycemia (glucose response =25) and blood insulin response (insulin response =13)). As a slow-release carbohydrate, it can partially or completely replace other carbohydrates, such as sugars and starches. For example, when syrups made from resistant dextrin are used in concentrated fruit drinks and consumed after dilution, the glucose reaction is only 10% of that of the equivalent sugar product.

Resistant Dextrin Price Food Ingredient Natural Dietary Soluble Corn Fiber Resistant Dextrin for BeverageDESCRIPTIONSoluble Tapioca fiber is also called digestion-resistant maltodextrin.

Resistant dextrins can be added as easily as sugar or sugars without affecting the original flavor of the food and can be used in the production of dairy products fortified with dietary fiber or in dairy beverages supplemented with dietary fiber.

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

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.

Adding different kinds of dietary fiber to bread, buns, rice, and noodles can increase and improve the color of bread, improve the taste, have a special flavor, and improve toughness. In cookies and pastries, the amount of sugar and oil in the preparation is high and the water content is relatively low, so it is more necessary to add dietary fiber. The addition of water-soluble resistant dextrins in pastries can keep the product soft and moist, increase shelf life and prolong shelf life.Qufu Bruschettini Biomedical Co.,Ltd.

Resistant dextrin enhances satiety, prolongs satiety, makes you eat less, get hungry slowly, and maintains your figure and weight in winter without resistant dextrinResistant dextrin has adsorption, wrapping effect, can absorb sugar, grease, seasoning... Reduce heat absorption, block food calories twice, reduce postprandial blood sugar!Resistant dextrin is a difficult to digest fiber powder, can resist gelatinization, eat rice, noodles, porridge...

1, you can lose weightResistant dextrins are found in many weight loss products because of their weight loss properties. Resistant dextrin can achieve long-term kinetic energy, can significantly improve people's sense of fullness, prolong the appearance of hunger, so it will have some effect on weight control. Secondly, it can also help control blood sugar, which can have some effects on high blood sugar.2.

Resistant Dextrin is obtained by fractionating indigestible components after enzymatic reaction with roasted corn starch.It is a health functional food ingredient that can help suppress postprandial blood sugar, improve blood triglycerides, and trigger bowel movement.Resistant Dextrin can be used in various products because it has a low sugar content.Its low relative sweetness maintains the original product's original taste.Resistant dextrin is a soluble dietary fiber that cannot be decomposed by human digestive enzymes.

Lactose is a naturally occurring sugar substance, it is an amyloid substance, composed of monosaccharide molecules, it is the simplest sugar substance, but also the most common sugar substance. Lactose is the oldest sugar, dating back to ancient Egypt. Due to the unique properties of lactose, it plays an important role in food processing and also has many health benefits.Lactose can improve intestinal health Lactose is the most important sugar substance in the human digestive tract.

Most of the effects and effects of resistant dextrin are weight loss and blood sugar reduction, and it also has the role of assisting bowel laxation.

Appication:Food: used in dairy foods, meat foods, baked goods, pasta, seasoning foods, etc. Application in dairy products: resistant dextrins can be simply added to dietary fiber fortified milk beverages like sugar, without affecting the original flavor of the food; resistant dextrins have a similar taste to fat and low calories. It can be used as a substitute for a portion of sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, and the like.

Most of the effects and effects of resistant dextrin are weight loss and blood sugar reduction, and it also has the role of assisting bowel laxation.

PRODUCT INSTRUCTION:Non-GMO natural corn starch,under acidity conditions and heating decomposition can get low molecular weight soluble glucan.White or light yellow powder(syrup),can be soluble in water.It can lower blood sugar and regulate blood lipids,contribute to intestinal health and weight control.APPLICATION:Resistant dextrin can be applied to dairy products,baking products,beverage,health care products,etc.PHYSICAL PROPERTIES:Dietary fiber content is very high: above 90%Water activity is low:easy storage,extended shelf lifeLow hygroscopicity:no caking,easy to saveLow viscosit

Application:Lactose is a disaccharide carbohydrate that occurs in mammalian milk except that of the whale and the hippopotamus. it is princi- pally obtained as a cows' milk derivative. it is also termed milk sugar and it is a reducing sugar consisting of glucose and galactose. its most common commercial form is alpha-monohydrate, with the beta-anhydride form available to a lesser extent. all forms in solution will equilibrate to a beta:alpha ratio of 62.25:37.75 at 0°c. it is about one-sixth as sweet as sugar and is less soluble.