Resistant dextrin is a natural small molecule water-soluble dietary fiber obtained from corn starch milk through enzymatic hydrolysis, fibrosis, purification and drying. It is a white or light yellow powder, containing a large number of starch cross-linking bonds, which will not be hydrolyzed by human digestive enzymes.
Resistant dextrin can be used in dairy products, infant food, flour products, meet products.
In dairy products
Resistant dextrin can be added as easily as sugars without affecting the original flavor of food, so it can be used to make food fiber-reinforced dairy products or milk drinks supplemented with food fiber.
Due to the similar taste and low calorie of resistant dextrin and fat, it can also be used as a low calorie maltodextrin that matches the flavor of dairy products. For example, it can replace part of sugar or fat to prepare low calorie ice cream, low-fat yogurt drinks.
In infant food
Water soluble resistant dextrin can be used in infant food to improve the utilization rate of nutrients and promote the absorption of trace elements such as calcium, iron and zinc
In flour products
Adding different kinds of dietary fiber to bread, rice and noodles can increase and improve the color of bread. Adding 3% - 6% of dietary fiber to flour can strengthen the gluten of dough. The strength of noodles after adding noodles is weakened, but the strength increases after cooking.
Generally, the noodles after adding processing have good toughness, boiling resistance and bubble resistance Biscuits and pastries need more sugar and oil, but the water content is relatively low, so it is more necessary to add dietary fiber Biscuit baking requires very low gluten quality of flour, which is convenient for adding resistant dextrin in a large proportion, and is more conducive to making a variety of health biscuits with fiber function as the main function;
Cakes contain a lot of water in the production process, which will solidify into soft products when baking, affecting the quality. Adding water-soluble resistant dextrin to cakes can keep the products soft and moist, increase the shelf life and extend the shelf life.
In meet products
Heat-resistant gels are formed by the interaction of dietary fibers and proteins through salt and hydrophobic bonds. The complex formed by the interaction of soluble dietary fiber and protein is a new type of gel. In addition, dietary fiber can also absorb aromatic substances and prevent aromatic substances from volatilizing. Adding a certain amount of dietary fiber can increase product yield, enhance taste and quality; water-soluble dietary fiber can be used as an excellent fat substitute to produce ham sausages with high protein, high dietary fiber, low fat, low salt and low calorie.
