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soluble corn fiber as called resistant dextrin is a kind of hydrolysis product between starch and starch sugar.
It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability,
less agglomeration, better carrier for sweeteners. aromatizer, stuffing.
Therefore, maltodextrin is widely used in frozen food, dairy products, medicines, convenience food, paper, textiles, building materials, chemicals etc.
Resistant dextrin can be as simple as sugar or sugar added, without affecting the original flavor of food,thus applied to the production of food fiber-fortified dairy products or dietary fiber milk beverage due to the resistance of dextrin and fat
Application in infant food
Infants and young children in particular, after weaning bifidobacteria abrupt decline in the body, leading to diarrhea,
anorexia, stunted growth, lower utilization of nutrients.
Application in flour products
Biscuit baking on the gluten quality requirements are very low, easy to add a large proportion of resistant dextrin,more conducive to the production of fiber-based functional variety of health biscuits;
soluble dextrin added to the cake, can keep the product soft, moist, increase shelf life, extend the shelf storage time.
Application in meat products
Dietary fiber and protein through the interaction of salt and hydrophobic bond formed a thermal stability of the gel,
soluble dietary fiber protein comple