What is resistant dextrin?
Resistant dextrin (RD) is a kind of water-soluble dietary fiber, commonly known as soluble corn fiber, which is made of corn or wheat starch. It can resist the digestion of the small intestine and function as a prebiotic in the large intestine, providing nutrients for beneficial intestinal bacteria to produce healthy short chain fatty acids (SCFA). It is a white or light yellow powder or syrup with low sweetness, low heat, easy to dissolve in water, low viscosity and stability.
Key Characteristics
| Item | Powder | Syrup |
| Appearance | White or light yellow powder | Light yellow syrup |
| Moisture, % | ≤6.0 | / |
| Solubility, % | ≥98 | / |
| Ph(10% water solution) | 3.5 - 5.5 | 3.5 - 5.5 |
| Ash, w/% | ≤0.5 | ≤0.3 |
| Fiber Content (on drying substance), w/% | ≥85.0 | ≥85.0 |
| Solid Substance, % | / | 75.0-76.0 |
Key Uses
Delaying and inhibiting the absorption and digestion of carbohydrates in the small intestine and regulating the intestinal flora are conducive to controlling the digestion and absorption of sugar, thereby maintaining normal blood glucose levels.
Significantly reduce blood cholesterol, reduce the risk of atherosclerosis, and improve lipid metabolism.
As a substitute meal, reduce food intake, enhance satiety, and delay hunger.
Applications of resistant dextrin
Potential prebiotic substances with good processing performance. At present, resistant dextrins are widely used as dietary functional ingredients in fermented milk or lactic acid drinks, meat products, infant food, cereals and nutritional supplements.
Resistant dextrins are widely used, from beverages to baked goods and dietary supplements, and can be seamlessly integrated into many product lines. This versatility enables manufacturers to continuously innovate and expand their product lines without affecting product quality or health benefits.
Why it's different from Maltodextrin？
Resistant Dextrin (RD): A fiber that slows sugar absorption and feeds gut bacteria (low glycemic impact).
Maltodextrin: A processed starch that acts more like sugar and can raise blood glucose levels quickly.