Natural Corn Starch Soluble Corn Fiber Resistant Dextrin Dietary Fibre

• Customization: Available
• CAS No.: 9004-53-9
• Formula: C18h32o16
• Model NO.: resistant dextrin
• EINECS: 232-675-4
• Type: Aspartame
• Nutritional Value: Nutritional
• Effect: Stabilization
• Resource: Natural
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/IC
• Color: White to Light Yellow
• Transport Package: Bag
• Specification: 99%
• Trademark: zhuofeng
• Origin: China
• HS Code: 350510000
• Production Capacity: 200t/Month

Product Description

Resistant dextrin is a kind of low-calorie glucan made from starch processing, which is extracted and refined from the indigestible components of baked dextrin by industrial technology, and belongs to low-molecular water-soluble dietary fiber. As a low calorie soluble food raw material, it has a broad development prospect in the food industry.

The Item	Unit	The Standard
Appearance	--	White to pale yellow powder
Taste	--	Mild sweetness, with an inherent smell, no odor
Total Carbohydrates	%	99.0Min.
Fiber Content	%	89.0Min.
Moisture(m/m)	%	6.0Max.
Protein	g/100g	0.1Max.
Glucose	%	2Max.
Ash	%	0.3Max.
PH	--	3.5-5.5
Heavy Metal	ppm	10Max.
Lead	mg/kg	≤0.5
Arsenic	mg/kg	≤0.5
Total Plate Count	cfu/g	1500Max.
Mold and Yeast	cfu/g	25Max.
Escherichia Coli	cfu/g	Negative
Salmonella	--	Negative

As a kind of soluble food dietary fiber with low calorie, resistant dextrin has very wide application in food industry. It can be used in dairy, meat, bakery, pasta, seasoning foods, etc.
Application in infant food: infants and young children, especially bifidobacterium in the body after weaning, are rapidly declining, leading to diarrhea, anorexia, stunting, and reduced utilization of nutrients. Consumption of water-soluble resistant dextrin foods can increase the utilization of nutrients and promote the absorption of calcium, iron, zinc and other trace elements.
Application in flour products: adding different types of dietary fiber to bread, taro, ice and noodles can increase and improve bread color. Adding 3%-6% of the dietary fiber content of the flour can strengthen the dough's gluten. The steamed bread tastes good and is with a special flavor after it is picked up from boiling drawer. The strength of raw noodles is weakening, but after cooked, the strength is strengthened. Biscuit baking has very low requirement for flour gluten, which facilitates the addition of resistant dextrin.
Application in meat products: dietary fiber and protein through the interaction of salt and hydrophobic bond formed a thermal stability of gel. Resistant dextrin as a dietary fiber can absorb aromas and prevent the volatilization of aroma substances. Certain addition of resistant dextrin can increase the output and improve the quality.

Resistant dextrin can also be used in medicines, industrial manufacturing, tobacco products, cosmetic, feeds, etc.

Powder Products
1~25KG: Aluminium foil bags + Carton
≥25KG: Aluminium foil bags + Fibreboard drum

Liquid Products
Plastic bottle, Plastic drum or Iron drum