Resistant dextrin is processed by acidification and enzymatic hydrolysis of starch. It is formed by highly controlled partial hydrolysis and repolymerization in the dextrinization process, partial degradation and glycosylation transfer. It is a low-molecular water-soluble dietary fiber. Resistant dextrin has physiological functions such as regulating blood sugar and dredging the intestines and good processing stability. It is an ideal functional food raw material. Its market positioning is a relatively high-end dietary fiber. Resistant dextrin has gradually attracted the attention of relevant production enterprises in China, which will make its application scope in the food industry more and more extensive.

Resistant dextrin improves the sensory quality of food

Resistant dextrin is currently widely used in noodle products, alcoholic beverages, meat products, and dairy products. When 6% resistant dextrin is added to noodles under the optimal formula, the sensory quality is improved, the cooking loss rate such as boiling is reduced, and the breaking rate is the lowest, and the industrial production efficiency is improved. Based on the unique property that resistant dextrin can significantly reduce its surface tension after dissolving, it can change the sensory properties of rice wine and red wine, improve the taste of wine, and improve the stability of wine solution. Adding resistant dextrin to traditional meat products can make them more water-holding. In the study of low-fat fiber smoked sausage, resistant dextrin and hydrophilic colloids were used to replace the high-calorie fat, chicken skin, etc. in traditional smoked sausages, making the product healthier and bringing a milder taste.

Resistant dextrin can be added as simply as sugar without affecting the original flavor and texture of the food, and can be applied to dairy products or milk beverages that need to strengthen dietary fiber. Because resistant dextrin has a similar taste to fat and low calories, it can partially replace sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, etc.

Resistant dextrin improves physical condition in a targeted manner

1. Prevent constipation. As a kind of low molecular weight water-soluble dietary fiber, resistant dextrin is not digested and absorbed in the digestive tract and directly enters the large intestine. It has strong water absorption and can increase the volume of feces after expansion, promote intestinal peristalsis and shorten the time for intestinal contents to pass through. In addition, it can increase the number and weight of stool particles after absorbing water, which has a good preventive effect on constipation.

2. Lower blood sugar.

After eating resistant dextrin, it can inhibit the rise of blood sugar and insulin. By delaying and inhibiting the digestion and absorption of carbohydrates in the small intestine, it can reduce the body's demand for insulin. Water-soluble resistant dextrin prevents the diffusion of carbohydrates with the formation of gel, delays the absorption of carbohydrates in the intestine, and inhibits the rise of blood sugar and blood insulin after carbohydrate absorption.

3. Promote intestinal health.

Resistant dextrin is not absorbed in the small intestine and can directly enter the large intestine. It can promote the growth and reproduction of beneficial intestinal flora. It is a bifidobacterium proliferation factor. The metabolism of probiotics provides some useful regulatory substances for the human body, which can improve human functions, including the immune system and intestinal function, and inhibit the growth and reproduction of harmful intestinal microorganisms. Resistant dextrin ferments in the large intestine to produce short-chain fatty acids, and the acid production is higher than that of the same dietary fiber. These short-chain fatty acids can prevent the growth and reproduction of cancer cells. The water absorption and expansion of resistant dextrin can increase the volume of stool and promote intestinal peristalsis. It has a good preventive effect on diseases such as constipation, hemorrhoids, and colon cancer.

4. Control weight.

According to the report of the Global Alliance for Improved Nutrition, the number of overweight and obese patients in China has reached 300 million, and obesity is an independent risk factor for metabolic syndromes such as diabetes and hyperlipidemia. Studies have found that eating resistant dextrin has a good effect on weight loss. Resistant dextrin enters the large intestine to promote intestinal microbial fermentation, and its fermentation products are short-chain fatty acids mainly composed of acetic acid and propionic acid. Short-chain fatty acids can induce the release of anorexia hormones by activating free fatty acid receptors, prompting the body to produce a sense of satiety, control appetite, reduce energy intake, and inhibit fat cell synthesis, thereby improving weight management. At present, some brands of weight loss drinks and weight loss biscuits have begun to layout.