Product descriptionResistant maltodextrin is a type of dietary fiber that is derived from starch, typically from corn, potatoes, or wheat. It is produced by treating the starch with enzymes to break it down into smaller molecules.Resistant maltodextrin is considered a soluble fiber because it dissolves in water. However, unlike other types of soluble fiber, it is not completely broken down and absorbed in the small intestine.
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Resistant Maltodextrin also offers numerous other health benefits. Studies show that it can help lower cholesterol levels and decrease the risk of heart disease. Furthermore, it has been linked to improved bone density due to its ability to help with the absorption of calcium content as well as better skin health due to its antioxidant properties.
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Resistant Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for sweeteners. aromatizer, stuffing.
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Resistant Maltodextrin has been recognized as a key nutrient critical to overall health. With the most recent labeling revision, the US FDA increased the Daily Value for dietary fiber to 28g, to address the concern that more than 90% of women and 97% of men do not meet the recommended daily intake.Soluble corn fiber can be used in a wide range of foods and beverages.1. Enables “high in fiber” claims; an ingredient with a minimum 80% fiber content (dry basis)2. Supports sugar reduction as a label-friendly bulking agent with half the calories of sugar3.
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Resistant dextrin , also known as resistant maltodextrin, is a new type of low-calorie dextran. The fiber content is 85% ~ 90%, with high solubility and low viscosity. Soluble in hot water, slightly soluble in cold water, insoluble in ethanol and ether. The average molecular weight is 1 000 ~ 4 000g/mol. The structure is shown in Figure 1.
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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...
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Resistant Dextrin Price Food Ingredient Natural Dietary Soluble Corn Fiber Resistant Dextrin for BeverageDESCRIPTIONSoluble Tapioca fiber is also called digestion-resistant maltodextrin.
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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.
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Description:Resistant Dextrin- Soluble Corn Fiber is made from Non-GMO natural Corn starch/Tapioca starch, when heated under the condition of acidic condition, decomposed and gained low molecular soluble dextran (2000 dal)., also known as resistant dextrin.Resistant dextrin- Soluble Corn Fiber 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.
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Resistant dextrin has been proven to improve metabolic, cardiovascular, and intestinal health in a number of studies.
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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.
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Lactose Powder is a carbohydrate characteristic of human and mammalian milk. It is a disaccharide composed of glucose and galactose with the formula C12H22O11. Lactose is a carbohydrate characteristic of human and mammalian milk. It is a disaccharide composed of glucose and galactose with the formula C12H22O11.
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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.
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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.
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The Resistant Dextrin has moistening bowel and laxative effect. Resistant dextrin is different from standard starch, more like resistant starch, in the upper part of the digestive tract is partially hydrolyzed, while the rest of the large intestine, about three-quarters of the part in the large intestine slowly and gradually fermented, and finally discharged from the body, play a moistening bowel and laxative effect.According to the degree of its dissolution in water, it can be divided into two basic types: water-soluble fiber and insoluble fiber.
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Resistant dextrin is white to light yellow powder, slightly sweet, 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. Resistant dextrin has low calories, heat resistance, acid resistance, and freezing resistance.
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Resistant dextrin has a wide range of applications in the food and beverage industry, due to its functional and nutritional properties.
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Resistant dextrins are closely related to resistant starch, but are rarely found in natural foods and are not made from resistant starch, but from ordinary corn starch or wheat starch. The process is roughly the first starch decomposition into dextrin, and then polymerization, in the re-polymerization process to form some anti-digestible glucoside bonds (such as α-1,2 and α-1,3 glucoside bonds), resulting in resistant dextrin, and then separation, purification, refining to obtain high-purity resistant dextrin products.
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Product descriptionLactose is a white crystal or crystalline powder, which is a disaccharide in mammalian milk, hence the name, the sweetness is about 70% of sucrose, soluble in water, slightly soluble in ethanol, soluble in ether and chloroform, and can be hydrolyzed into glucose and galactose.Product parametersProduct nameLactose Product SpecificationMoisture≤6%Ash≤0.3%Lactose（dry basis）g/100g≥99%As≤0.5Pb≤0.5Bacterial Counts（CFU/g）≤1000Molds&Yeasts（CFU/g）≤100Coliform (MPN/100g）≤30Shelf life24 monthsMain Use1.
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Resistant dextrin, a soluble dietary substance that mostly resists intestinal digestion and ferments mainly in the colon. According to one definition (Roberfroid, 2005) and different announcements published by official committees in various countries (e.g. Italy and France), it is soluble dietary fiber.
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White to white crystalline particles or powder, sweetness about 70% of sucrose, specific gravity 1.525 (20 ° C), loss of crystal water at 120 ° C. The melting point of anhydrous substance is 222.8℃. This product is easily soluble in water and insoluble in ethanol, trichloromethane or ether. It is reductive and right-handed. Hydrolyzed to equal molecules of glucose and galactose.The solubility of α-lactose and β-lactose in water also varies with temperature. α-lactose gradually becomes β-form when dissolved in water.
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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.
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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
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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.
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