Resistant Dextrin 70% Nutrional ingredient Low-carb fiber

Resistant dextrin -- Soluble Dietary Fiber

Resistant Dextrin, called also Soluble Corn Fiber is made from corn starch, which is thermally transformed by acid to produce pyrodextrin, then hydrolyzed by biological enzyme preparation of high temperature resistant α-amylase and glycolase, the hydrolyzed product is decolorized by activated carbon and desalted by ion exchange resin, and finally spray dried to obtain Resistant Maltodextrin. Resistant dextrin supplementation can modulate inflammation and improve insulin resistance in women with type 2 diabetes. 

Bailong is the leading production enterprise of Fructo-Oligosachharide Powder 95% (FOS), Isomalto-Oligosaccharide Powder (IMO), Xylo-Oligosaccharide Powder and syrup (XOS), Polydextrose Powder and syrup, Resistant Dextrin Powder and syrup, Allulose Crystal and syrup and Galacto-Oligosaccharide Powder and syrup (GOS) in China. Those products can replace sugar and be applied in healthy food, functional beverages, baby food etc.

PHYSICOCHEMICAL CHARACTERISCS

1. Low sweetness, only 10% of sugar sweetness

2. Low calorie,about 1.9 Kcal/g

3. Acid resistant, heat resistant and freezing resistant

4. Low viscosity and low water activity

5. No use restriction, add moderately according  to production

FUNCTION

1. It can proliferate beneficial flora and has two-way regulation effect

2. Inhibit the rise of blood sugar after meals and maintain the blood sugar level

3. Improve lipid metabolism

4. It can promote mineral absorption

5. Increase defecation frequency and improve constipation

APPLICATION
1. It has the characters of Low sweet taste ( 40% of sucrose's ),soft taste,heat and acid resistance,so it can be used in confentions and dairy.

2. With good tenacity and transparency,it has many advantages over sucrose in recrystallization,taste and cost.

3. With the properties of anti-crystallization, anti- oxidation and low freezing point, it can improve the taste and quality of beverage and dairy.

4. keeping good moisture and preventing starch senescence,it can increase the shelf life of cakes,breads,and torrefide foods.

5. It can widely be used in confection with the characters of low DE value,heat resistance.

6. High Maltose Syrup with active deoxidation,it is easier to disintegrate to form chromatic substances when heated under neutral or alkaline condition. It can react with protein to produce brown-yellow caramel,nitrogenous compounds that have a special aroma. It is good for torrefying food production because it is easy to be fermented.

7. It also can widely be used in lotus gelatin,moon cake,dewatered vegetable,ham and fast foods. 

8. Low moisture capacity make it convenient to be conveyed and conserved with low cost.