Resistant dextrin (also called indigestible dextrin) is a white slightly yellow powder with a slight sweet taste. It is easily soluble in cold water and insoluble in ethanol. The viscosity of the aqueous solution is low, and the viscosity is less affected by shear rate and temperature. Resistant dextrin is resistant to heat, acid, pressure, freezing, low browning, and storage. Adding it to food will not change the quality of the food. In recent years, researchers have proven through animal experiments and clinical trials that resistant dextrin has the effects of controlling weight, regulating blood lipids, lowering blood sugar, promoting the absorption of minerals, improving human immunity, regulating intestinal flora, and promoting uric acid excretion, making it a hot topic in the current field of water-soluble dietary fiber.

Various applications of resistant dextrins in food

As a safe new dietary fiber raw material, resistant dextrin has the functional properties of dietary fiber and is considered a potential prebiotic substance with good processing properties.

1. Application of resistant dextrin in health products.

With the improvement of living standards, diseases such as diabetes and constipation have seriously affected people's health. Adding water-soluble dietary fiber to health foods will help control the patient's condition. Resistant dextrin can significantly inhibit the rise in blood sugar and insulin. This is because resistant dextrin can inhibit the digestion and absorption of sugars in the small intestine, improve the sensitivity of peripheral tissues to insulin, and reduce insulin sensitivity. Resistant dextrin can prevent the diffusion of sugars and delay the absorption of sugars in the intestines as the gel forms, thereby inhibiting the rise of blood sugar and insulin.

Resistant dextrin can resist the action of digestive enzymes in the body and will not be digested and absorbed in the digestive tract. It can enter the large intestine and promote the growth and reproduction of beneficial intestinal flora. The metabolism of probiotics will produce some regulatory substances that are beneficial to the human body, and then improve the body's immune system and intestinal function while inhibiting the growth of harmful intestinal microorganisms. Resistant dextrin absorbs water and swells, which can increase the volume of stool and promote intestinal peristalsis, thereby organizing the intestines.

2. Application of resistant dextrin in dairy products.

Resistant dextrin is added to dairy products in a simple way and has a fiber-strengthening effect on dairy products; it can also improve the flavor, texture and sweetness of dairy products. Resistant dextrin is added to dairy products, and its taste is similar to that of fat. It can replace fat to prepare low-fat and low-calorie dairy products. In addition, resistant dextrin is used in yogurt products containing lactic acid bacteria and bifidobacteria, and its application effect is better.

3. Application in infant food.

In infants and young children, especially after weaning, bifidobacteria in the body decrease sharply, leading to diarrhea, anorexia, growth retardation, and reduced nutrient utilization. Adding resistant dextrin to infant formula can improve the utilization of nutrients and promote the absorption of trace elements such as calcium, iron, and zinc.

4. Application of resistant dextrin in beverages.

Low calorie and low GI value are important features of dietary fiber, so it can be considered to partially replace fat with resistant dextrin in the production of high-calorie beverages to reduce the calories of the product. Dietary fiber entering the intestinal tract in this way can also create an excellent environment for the full growth of various probiotics. There have been many attempts in the wine and beverage industry. In addition, the addition of water-soluble dietary fiber will also solve the problem of beverage precipitation and stratification. According to incomplete statistics, functional dietary fiber is most commonly used in fruit juices, followed by dairy products.

5. Application in baking/nutritional bars.

Resistant dextrin can provide a slight Maillard reaction in baking/nutrition bars, reduce the amount of fat added, and can also mask the bitter taste of whole wheat products; mask the bad taste of vitamins; and reduce the strong bitter taste of emulsifiers. In addition, resistant dextrin has good water-holding properties and can keep the moisture in the product from being lost easily, making the baked products soft and extending the shelf life.

6. Application in candy and chocolate.

Adding resistant dextrin to candies can not only simply increase the dietary fiber content in candies, but also achieve the purpose of lowering blood sugar. For example, adding a small amount of resistant dextrin to soft candies can improve the candies, especially some sugar-free soft candies. Due to the lack of sugar syrup support, the taste becomes hard and the gelatinous texture is obvious. However, after adding a small amount of high-purity resistant dextrin to the formula, the taste is soft and non-glutinous.

As a safe new dietary fiber raw material, resistant dextrin has the functional properties of dietary fiber and good processing properties. It is widely used in the food industry and is a functional food ingredient worthy of development. With the improvement of living standards, people have put forward higher requirements for the sensory quality and nutritional health of food. Currently, resistant dextrin is being accepted by more and more countries as an important product for supplementing human dietary fiber, and is bound to bring continued considerable commercial value.