Non Gmo Resistant Dextrin
1. Meal Replacements: Resistant dextrin powder is commonly used in the manufacturing of meal replacement shakes and bars. It can provide bulk, texture, and fiber content to these products, making them more filling and nutritionally balanced.
2. Gluten-Free Products: Resistant dextrin powder is often used as a substitute for gluten in gluten-free food products. It can improve the texture, moisture retention, and overall quality of gluten-free bread, pasta, and baked goods.
3. Weight Management Products: Due to its potential to promote satiety and reduce appetite, resistant dextrin powder is sometimes used in weight management products. It can be added to meal replacement shakes, protein powders, and weight-loss bars to help with portion control and feelings of fullness.
Product description
Resistant dextrin is white to light yellow powder. It is a water-soluble dietary fiber refined from non-transgenic natural corn starch through hydrolysis, polymerization and separation to a certain extent. It has low heat, good solubility, slightly sweet and odorless, and remains stable under high temperature, variable pH value, humid environment and high shear force. It can be used in food, beverage, powder capsule and other processed products. A large number of studies have shown that resistant dextrin is a natural product with various functions such as regulating intestinal health, preventing and treating cardiovascular diseases, and having prebiotic benefits and lowering blood sugar.
Product Parameters
Product Name |
Resistant Dextrin | |
Product Specification | Loss On Drying | ≤6% |
Ash | ≤0.5% | |
Total Dietary Fiber | ≥90% | |
PH | 3.0-6.0 | |
As(mg/kg) | ≤0.5 | |
Pb(mg/kg) | ≤0.4 | |
Bacterial Counts (CFU/ g) | ≤1000 | |
Molds&Yeasts (CFU/ g) | ≤1000 | |
Coliform (MPN/g) | ≤0.3 | |
Shelf life | 24 months | |
Application
Resistant dextrin can be added as easily as granulated sugar or sugar without affecting the original flavor of the food, so it can be used to make food fiber fortified dairy products or milk drinks that supplement food fiber. Because resistant dextrin has a similar taste to fat and low calories, it can also be used as a low-calorie maltodextrin that matches the flavor of dairy products appropriately, for example, it can replace part of sugar or fat to make low-calorie ice cream, low-fat yogurt drinks, etc. In recent years, the consumption of fermented milk and lactic acid drinks has increased, and the addition of resistant dextrin has more fully exerted the biological function of resistant dextrin and beneficial intestinal bacteria such as lactobacillus and bifidobacterium, thus producing a great multiplier effect.
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