Nutritional Supplement Digestion Resistant Maltodextrin DRM Soluble Corn/Tapioca fiber for Cookies Pastry
Resistant dextrin has the properties of anti-digestive enzyme action. Since it will not be digested and absorbed in the digestive tract, it can directly enter the large intestine. Therefore, it exerts various physiological functions of dietary fiber. Because of its high digestive tolerance, low blood sugar index, low insulin index, low calorie, easy dissolution and other characteristics, it can lower blood sugar, lower blood lipids and maintain the intestinal tract.
Certificate of Analysis:
| Product name | Resistant Dextrin Powder | Product date | Nov. 21, 2019 | |
| Analysis date | Nov. 22, 2019 | Expiry date | Nov. 20, 2022 | |
| Appearance | Amorphous powder, no visible impurities | Conforms | ||
| Taste | Mild sweetness, with an inherent smell, no odor | Conforms | ||
| Color | White or light yellow fine powder | Conforms | ||
| Fiber content, w% | ≥90 | 91.3 | ||
| PH | 3.5-5.5 | 4.5 | ||
| Solubility,% | / | 100% | ||
| Water, % | ≤6 | 3.4 | ||
| Lead (Pb), mg/kg | ≤0.5 | Negative | ||
| Arsenic (As), mg/kg | ≤0.5 | 0.012 | ||
| Total Plate Count (cfu/g) | ≤1000 | <10 | ||
| Mold (cfu/g) | ≤25 | <10 | ||
| Yeast(cfu/g) | ≤25 | <10 | ||
| Total Coliform(MPN/100G) | ≤30 | <30 | ||
| Salmonella species(25/g) | Negative | Negative | ||
Physiological function:
Judging from the anti-digestive enzyme properties of resistant dextrin, it is a low-calorie food material, and because it will not be digested and absorbed in the digestive tract, it can directly enter the large intestine. Therefore, it can be used as a dietary fiber.
Physiological effects:
1. Lower blood sugar
2. Regulate blood lipids
3. Organize the bowel
4 Control weight
APPLICATIONS:
1. Application in dairy products
Resistant dextrin can be simply added like granulated sugar or sugar without affecting the original flavor and texture of the food, so it can be applied to dairy products or milk beverages that need to strengthen dietary fiber. Because resistant dextrin has a similar taste to fat and low in calories, it can partially replace sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, etc. In recent years, the consumption of fermented milk and lactic acid beverages has increased. Adding a certain amount of resistant dextrin to fermented milk or lactic acid beverages can make full use of the biological functions of beneficial intestinal bacteria such as lactic acid bacteria and bifidobacteria. Great synergistic effect [5].
2. Application in health products
Health food for diabetics: The resistant dextrin has the function of lowering blood sugar, which makes its application prospect in health food for diabetics broad. Studies have shown that daily intake of a certain amount of resistant dextrin can effectively prevent various symptoms of diabetic patients.
Health food for people with constipation: Water-soluble dietary fiber is currently widely used as a health food for regulating microecological balance and moisturizing the intestines. As a kind of water-soluble dietary fiber, resistant dextrin will be welcomed by patients as a health food to prevent constipation with its superior function of organizing the intestines.
Diet food: general sugars have a calorie of up to 4cal/g, and the calorie of alcohol produced after fermentation of various sugars is as high as 2cal/g, while the calorie of indigestible dextrin is only 1cal/g[7]. Therefore, when added to diet foods, it is favored by the majority of women who love beauty.
3. Application in infant food
The bifidobacteria of infants and young children, especially after weaning, are drastically reduced, leading to diarrhea, anorexia, developmental delay, and reduced utilization of nutrients. Adding resistant dextrin to infant formula can improve the utilization of nutrients and promote the absorption of calcium, iron, zinc and other trace elements.
4. Application in noodle products
Resistant dextrin can increase and improve the color of the bread, make the steamed buns have a good taste and special fragrance, and the noodles have good toughness after adding, and are resistant to boiling and foaming. Biscuit baking has very low requirements on flour gluten quality, which is convenient for adding resistant dextrin in a large proportion, and is more conducive to making a variety of health-care biscuits with fiber function. Pastry contains a lot of water in the production and will solidify during baking. The formation of soft products affects the quality. The addition of water-soluble resistant dextrin to the cakes can keep the products soft and moist, increase the shelf life, and extend shelf storage time.
5. Application in meat products
Dietary fiber and protein interact through salt and hydrophobic bonds to form a thermally stable gel. In addition, the dietary fiber can also absorb fragrance substances and prevent the volatilization of fragrance substances. Adding a certain amount of dietary fiber can increase the yield of meat products, enhance the taste and quality; resistant dextrin can be used as an excellent fat substitute to produce high protein, high dietary fiber, low fat, low salt, and low calorie Ham sausage with health care function
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