Brand: Roquette/Bailong Chuangyuan      25 kg/bag

[Product Name] Resistant Dextrin

[Product Alias] White Dextrin, Corn Dextrin

[Product Properties] White to light yellow powder, slightly sweet, no other peculiar smell, good water solubility, 10% aqueous solution is transparent or light yellow, pH value 4.0–6.0.

[Product Characteristics] Low calorie, heat resistant, acid resistant, freeze resistant

Resistant dextrin is processed from starch and belongs to low-molecular-weight water-soluble dietary fiber.

Resistant Dextrin: Recommended Intake According to the "Dietary Reference Intakes for Chinese Residents (2013 Edition)," the recommended daily intake of dietary fiber for Chinese adults (19–50 years old) is 25–30 grams per day. No recommended intake has been established for infants and young children. Daily intake of a certain amount of resistant dextrin can ensure the normal functioning of the body.

Resistant dextrin helps promote the proliferation of beneficial bacteria in the intestines, such as bifidobacteria and lactobacilli, and also produces a large amount of short-chain fatty acids, such as acetic acid, acetate, and folic acid. By altering the intestinal pH, it improves the intestinal environment, thereby accelerating intestinal peristalsis and reducing constipation.

Applications in Food

Application in Dairy Products: Resistant dextrin can be easily added like sugar or other sweeteners without affecting the original flavor of the food, making it suitable for use in fiber-fortified dairy products or dairy beverages supplemented with dietary fiber. Due to its fat-like mouthfeel and low calorie content, it can also be used as a low-calorie maltodextrin that matches well with the flavor of dairy products. For example, it can replace part of the sugar or fat in the preparation of low-calorie ice cream, low-fat yogurt drinks, etc. In recent years, the consumption of fermented milk and lactic acid beverages has been increasing. The addition of resistant dextrin allows the biological functions of resistant dextrin and beneficial intestinal bacteria such as lactic acid bacteria and bifidobacteria to be more fully utilized, resulting in a significant synergistic effect.

Application in Infant Food: Consuming water-soluble resistant dextrin foods can improve nutrient utilization and promote the absorption of trace elements such as calcium, iron, and zinc.

Application in Flour Products: Adding different types of dietary fiber to bread, steamed buns, rice, and noodles can enhance and improve the color of bread. Adding 3%–6% dietary fiber (based on flour weight) can strengthen the gluten strength of the dough, resulting in steamed buns with a good texture and a special aroma. For noodles, the strength of raw noodles may decrease slightly after addition, but it increases after cooking. Generally, noodles treated with dietary fiber have good toughness and are resistant to boiling and soaking. Cookies and pastries contain relatively high amounts of sugar and oil and relatively low moisture content, making them suitable for the addition of dietary fiber. Cookie baking requires very low gluten quality, facilitating the large-scale addition of resistant dextrin, which is more conducive to producing various health biscuits with fiber functionality. Pastries, on the other hand, contain a large amount of moisture during preparation, which solidifies during baking to form soft products that may affect quality. Adding water-soluble resistant dextrin to pastries can keep the products soft and moist, extend the shelf life, and prolong storage time.

Application in Meat Products: Dietary fiber and protein interact through salt and hydrophobic bonds to form thermally stable gels. The complex formed by the interaction of soluble dietary fiber and protein is a new type of gel. Additionally, dietary fiber can adsorb flavor substances, preventing their volatilization. Adding a certain amount of dietary fiber can improve product yield, enhance taste and quality. Water-soluble dietary fiber can serve as an excellent fat substitute, producing ham sausages that are high in protein, high in dietary fiber, low in fat, low in salt, and low in calories.

[Product Packaging] Bagged, net content 25 kg

[Product Storage] Resistant dextrin should be stored in a dry, clean, and cool place. Shelf life: 2 years.