Resistant dextrin is processed from starch. It is a low-calorie glucan obtained by extracting and refining the indigestible components of baked dextrin using industrial technology. It is a low-molecular water-soluble dietary fiber.

Resistant dextrin is one kind of white to light yellow powder with a slightly sweet taste, no other peculiar smell, and good water solubility. The 10% aqueous solution is transparent or light yellow, with a pH value of 4.0 to 60. The viscosity of the aqueous solution of resistant dextrin is very low, and the viscosity value changes slightly with changes in shear rate and temperature. Resistant dextrin has low calorie, heat resistance, acid resistance, and freezing resistance. It can be used as a low-calorie soluble food raw material and has broad development prospects in the food industry.

Preparation

The raw material for resistant dextrin can be made from wheat starch or corn starch , using a tightly controlled dextrinization process. During this process, starch undergoes a certain degree of hydrolysis , followed by a repolymerization process. It is the repolymerization process that converts starch into fiber by forming glycosidic bonds that cannot be cleaved by enzymes in the digestive tract and are therefore indigestible , and also prevents the cleavage of digestible linkages. Dextrinization is followed by a separation step, which ensures an optimal molecular weight distribution, consistent rheological and technical properties, and an appropriate fiber content, which is 85 for resistant dextrins according to the 2001-03 AOAC method.The product will then undergo further refining steps, including the removal of monosaccharides to bring the mono- and disaccharide content of the dry matter below 0.5%, and finally spray drying. Therefore, although resistant dextrins are glucans, they can still be considered sugar-free. About 25% of its glycosidic bonds cannot be hydrolyzed by human digestive enzymes. Due to its fiber content, its analytical characteristics and its physiological properties, resistant dextrin is completely soluble in cold water and does not cause an increase in viscosity. Therefore, according to the content standards of the Chinese Center for Disease Control and Prevention, foods containing resistant dextrin can be called 'fiber sources' --- containing 3 grams of fiber per 100 grams or 'rich in fiber' --- per 100 grams Contains 6 grams of fiber.

Application in food

High dietary fiber content: more than 90%

Low water activity: easy to store and extend shelf life

Low hygroscopicity: no clumping, easy to store

Low viscosity: 15cps (30℃, 30% solution)

Low energy: 1 Kcal/g

Low sweetness: 10% sucrose

Good encapsulation effect: improve taste and shield odor

High water solubility: solubility 70%

High stability: heat-resistant and acid-resistant

High absorption rate: minerals, vitamins

regulatory permission

China: Resistant dextrin as food raw material No. 16 of 2012

Japan: Food Ingredients for Specified Health Uses

United States: GRAS safety certification approved by the US FDA

Applications in dairy products

Resistant dextrin can be added as simply as sugar or saccharide without affecting the original flavor of food, so it can be used to make dietary fiber-fortified dairy products or milk drinks that supplement dietary fiber. Since resistant dextrin interacts with fat It has a similar taste and is low in calories. It can also be used as a low-calorie maltodextrin that properly matches the flavor of dairy products. For example, it can replace part of the sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, etc. In recent years, the consumption of fermented milk and lactic acid beverages has increased. The addition of resistant dextrin has allowed the biological functions of resistant dextrin and beneficial intestinal bacteria such as lactobacilli and bifidobacteria to be more fully brought into play, thus creating a huge impact.

Application in infant food

Bifidobacteria in the body of infants and young children, especially after weaning, decrease sharply, leading to diarrhea, anorexia, developmental retardation, and reduced utilization of nutrients. Eating water-soluble resistant dextrin foods can improve the utilization of nutrients and promote the absorption of calcium, iron, and trace elements such as zinc.

Application in flour products

Adding different types of dietary fiber to bread, steamed buns, rice and noodles can increase and improve the color of the bread. Adding 3% to 6% dietary fiber to the flour can strengthen the dough and make the steamed buns taste good and have a special aroma. , the strength of raw noodles is weakened after adding noodles, but the strength increases after cooking. Generally, the noodles after adding treatment have good toughness and can withstand cooking and soaking. Biscuits and pastries have a large amount of sugar and oil in the preparation, and the moisture content is relatively low, which is more It is necessary to add dietary fiber. Biscuit baking has very low requirements on the quality of flour gluten, which makes it easier to add resistant dextrin in a large proportion, which is more conducive to making a variety of health-care biscuits with fiber functions as the main function; pastries contain a lot of water during production. It will solidify into soft products during baking, affecting the quality. Water-soluble resistant dextrin is added to pastries to keep the product soft and moist, increase the shelf life, and extend the shelf storage time.

Application in meat products

Dietary fiber and protein interact through salt and hydrophobic bonds to form a thermally stable gel. The complex formed by the interaction between soluble dietary fiber and protein is a new type of gel. In addition, dietary fiber can also absorb aroma substances to prevent the volatilization of aromatic substances. Adding a certain amount of dietary fiber can improve product yield, enhance taste and quality; water-soluble dietary fiber can be used as an excellent fat substitute to produce high-protein, high dietary fiber, low-fat, Low-salt, low-calorie ham sausage with health-care functions.