| Customization: | Available |
|---|---|
| CAS No.: | 9004-53-9 |
| Formula: | N/a |
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Resistant dextrin is white to pale yellow powder, slightly sweet, no special smell and low viscosity.
Features:
Good solubility, low calorie, hot resistant, acid resistant and freezing resistant
Specification:
| 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.
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