Resistant dextrin from starch processing, is the difficult to digest ingredients baked dextrin industrial technology extraction and refining of a low-heat glucan, a low molecular weight water-soluble dietary fiber. As a low-calorie soluble food raw materials, in the food industry has broad prospects for development.

1. Improve bowel movements to prevent constipation;

2. Improve lipid metabolism;

3. Increase fiber content

4. Reducing calories

5. Help to promote digestive tract health

6. Probiotic properties

7. Increased sensation of satiety

Application in dairy products

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 Have similar taste, low calorie, but also can be used as low calorie maltodextrin and dairy products with appropriate flavor to use, for example, can replace part of the sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, etc. In recent years The increase in consumption of fermented milk and lactic acid drinks, the addition of resistant dextrins makes the biological functions of resistant dextrins and lactic acid bacteria, bifidobacteria and other enteral beneficial bacteria more fully exerted, resulting in a great phase take effect .

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.Edible water-soluble resistant dextrin food, can improve the utilization of nutrients and promote the calcium, iron, Zinc and other trace elements absorption.

Application in flour products
In bread, bread, rice and noodles add different types of dietary fiber, can increase and improve the bread color, add the amount of flour, 3% to 6% of the dietary fiber can make the dough gluten, out of the bread taste good, with special flavor , Noodles after adding the strength of noodles weakened, but increased strength after cooked, noodles generally add the toughness of the good, resistant to boiling resistance biscuits and cakes in the preparation of sugar more oil content is relatively low, more It is necessary to add dietary fiber. 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; cakes are produced in the preparation of a lot of water , Baking will be solidified into a soft product quality, 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 complex formed by the interaction is a new type of gel. And, dietary fiber can also attract aroma substances , To prevent the volatilization of aroma substances.Add a certain amount of dietary fiber can improve product yield and enhance the taste and quality; water-soluble dietary fiber can be used as an excellent fat substitute to produce high protein, high dietary fiber, low fat, Low-salt, low-calorie ham with health benefits.