Organic Resistant Maltodextrin Syrup (Tapioca Type) 70%
Organic resistant maltodextrin syrup (tapioca) is light yellow syrup. The special preparation process gives resistant maltodextrin a special property structure. It has a good resistance to the degradation of various digestive enzymes when passing through the upper digestive tract of the human body. The amount of it that is digested before reaching the large intestine of the human body is very small, and it is absolutely useless. Most of it is fermented and utilized by intestinal microorganisms in the colon and is an extremely soluble dietary fiber.
Features of Organic Resistant Maltodextrin Syrup (Tapioca Type) 70%
Water-soluble resistant maltodextrin can form a gel, prevent the diffusion of sugar, delay its absorption in the intestine, thereby inhibiting the rise in blood sugar and blood insulin after the absorption of sugar.
Organic resistant maltodextrin syrup (tapioca) can promote the proliferation of beneficial bacteria such as bifidobacteria and lactobacilli in the human intestine, and at the same time produce a large amount of short-chain fatty acids, such as acetic acid, acetic acid, folic acid and lactic acid, etc., change the intestinal pH value and improve the human intestinal tract environment, thereby speeding up intestinal peristalsis and reducing the occurrence of constipation.
Adding organic resistant maltodextrin syrup (tapioca) to pastries can keep the product soft and moist, increase the shelf life, and extend the shelf life.
resistant maltodextrin syrup (tapioca), as dietary fiber, can also absorb aroma substances and prevent the volatilization of aroma substances. Adding a certain amount of resistant maltodextrin to meat products can improve product yield and enhance its taste and quality.
Specification of Organic Resistant Maltodextrin Syrup (Tapioca Type) 70%
Product name | Organic Resistant Maltodextrin Syrup (Tapioca) |
Appearance | From brown yellow to light yellow syrup |
Taste | With an inherent smell, no odor |
Total fiber content, % | ≥70.0 |
Dry matter(Solid Substance), % | 75.0-75.4 |
Ash, % | ≤0.5 |
Water Activity | <0.8650 |
pH | 3.5-5.5 |
Sugar, % | <2.0 |
Lead (Pb), mg/kg | ≤0.5 |
Arsenic (As), mg/kg | ≤0.5 |
Total Plate Count, CFU/g | ≤1000 |
Total Coliform, MPN/100g | ≤30 |
Mold, CFU/g | ≤25 |
Yeast, CFU/g | ≤25 |
Application of Organic Resistant Maltodextrin Syrup (Tapioca Type) 70%
Organic resistant maltodextrin syrup (tapioca) has broad market prospects as a functional food ingredient with low calorie and high dietary fiber content. In the current social trend, based on economic development and consumers' improved awareness of food nutrition and health, people have put forward higher requirements for the sensory quality and nutritional quality of food. And adding organic resistant maltodextrin syrup (tapioca) to food is being widely accepted in many countries as an important means of supplementing human dietary fiber.
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