Resistant Dextrin

　　Resistant dextrin is a new type of low-calorie glucan,which is extracted,processed and refined from the indigestion of baked dextrin by industrial technology.It is a common water-soluble dietary fiber.Like polydextrose and inulin,it is often used in foods as a soluble dietary fiber.

　　Technical parameters:

　　Resistant dextrin is white or light yellow powder,low sweetness(1/10 of sugar sweetness),no special taste,easily soluble in water,10%aqueous solution is transparent or light yellow,pH value is 4.0-6.0.The viscosity of the aqueous solution is very low,and the viscosity value changes little with the shear rate and temperature,and does not precipitate for a long time.The characteristics of osmotic pressure and freezing point are generally consistent with the characteristics of maltodextrin with the same DE(saccharification rate)value 10-12.Resistant dextrin has developed branching structure,is not easy to aging,heat and acid resistance,freezing and refrigeration resistance,low heat,and can be used as a low calorie soluble food raw material.

　　Application field:

　　At present,resistant dextrin is mainly used in the field of food,with the same powdery characteristics and processing adaptability as sugar,easy to use,low viscosity and sweetness,good acid resistance and heat resistance.Can be used in health care products,dairy products,flour and meat products and infant food.