Resistant Dextrin
Nutritional Enhancers
Thickeners
9004-53-9
$3.13 ~ $4.70
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Resistant Dextrin?
Resistant Dextrin is a highly soluble dietary fiber derived from corn or wheat starch, widely utilized in food manufacturing as a low-calorie bulking agent and functional fiber to promote digestive health.
How is Resistant Dextrin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Sourcing | Receive and inspect high-purity, food-grade starch (e.g., corn, wheat, or tapioca starch). | Verify supplier's Certificate of Analysis (COA). Test for purity, moisture content, and microbial load. Material must be free from contaminants. |
| 2 | Acidification | Prepare a slurry by mixing starch with water and adding a food-grade acid catalyst (e.g., hydrochloric or citric acid). | The starch-to-water ratio and uniform mixing are critical. Precisely control the addition of acid to achieve a target pH level (e.g., 1.5 - 2.5). |
| 3 | Pre-Drying | The acidified slurry is partially dried to a specific, low moisture content, creating an "acidified starch cake". | Achieving the correct intermediate moisture content is crucial for an efficient and controlled pyrolysis reaction in the next step. |
| 4 | Pyrolysis / Dextrinization | Heat the acidified starch under controlled conditions. The heat and acid cause hydrolysis and subsequent repolymerization, forming new, indigestible glycosidic bonds. | This is the most critical step. Strict control of temperature (typically 140-200°C) and reaction time directly determines the dietary fiber content and properties of the final product. |
| 5 | Cooling & Re-hydration | Rapidly cool the resulting pyrodextrin to halt the chemical reaction. The product is then re-dissolved in water. | Proper cooling ensures product consistency. The solution's concentration (Brix level) is monitored during re-hydration. |
| 6 | Purification & Refining | Treat the solution with enzymes (e.g., amyloglucosidase) to break down remaining digestible sugars, followed by filtration, activated carbon treatment, and/or ion-exchange chromatography. | Enzyme activity and reaction time must be monitored. This stage removes mono- and disaccharides, color, and off-flavors, increasing the relative fiber content. Purity is often verified by HPLC analysis. |
| 7 | Spray Drying | Atomize the purified resistant dextrin solution into a chamber with hot air, evaporating the water and forming a fine powder. | Control of inlet/outlet air temperature and feed rate is essential to achieve the target final moisture content (<5%) and desired powder density without causing heat damage or discoloration. |
| 8 | Sieving & Packaging | Sieve the final powder for uniform particle size and package it into sealed, multi-layer, food-grade bags. | A metal detector is a critical final control point before packaging. Package integrity is checked to protect the product from moisture and contamination during storage and transport. |
Technical Specifications
| CAS Number | 9004-53-9 |
| Solubility | Highly soluble in water, low viscosity |
| Storage Conditions | Cool, dry storage |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Functional beverages
dietary supplements
meat products
cereals
baby food
Mechanism of action:
| Parameter | Resistant Dextrin |
|---|---|
| Functional Category | Soluble Prebiotic Fiber; Bulking Agent; Texturizer; Sugar Reduction Aid |
| Key Ingredients | Resistant Dextrin (a non-digestible glucose polymer derived from starch) |
| Mechanism of Action | Resists hydrolysis by enzymes in the upper gastrointestinal tract, passing intact to the large intestine; acts as a prebiotic substrate for fermentation by beneficial gut microbiota; provides non-viscous soluble solids that contribute bulk and mouthfeel without significantly increasing viscosity or water activity; exhibits a low glycemic response as it is not absorbed as simple sugars. |
| Application Effect in Product | Increases dietary fiber content for nutritional claims; enables significant sugar and calorie reduction by replacing sugar's bulk; improves body and mouthfeel in reduced-sugar beverages, baked goods, and dairy products; maintains a clean flavor profile and high processing stability (heat, acid); helps control moisture and extend shelf life by lowering water activity. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Resistant Dextrin | Soluble Prebiotic Fiber (from starch) | High solubility, low viscosity, heat and acid stable, neutral taste. | Exceptional process tolerance (baking, pasteurization); very high digestive tolerance; low water activity. | Less potent prebiotic effect per gram compared to inulin/FOS. | Beverages, baked goods, dairy products, processed foods requiring fiber fortification without altering texture. | For applications needing extreme heat/pH stability and high digestive tolerance with minimal sensory impact. |
| Inulin / FOS | Soluble Prebiotic Fiber (from chicory, agave) | Varies in sweetness and chain length, can form gels, strong prebiotic. | Potent and well-studied prebiotic effect; can provide sweetness and fat-mimicking texture. | Lower digestive tolerance (gas, bloating at lower doses); less stable in high heat and low pH conditions. | Yogurts, protein bars, supplements, low-sugar products where some sweetness is beneficial. | When the primary goal is a strong prebiotic benefit and its textural/sweetening properties are desired. |
| Soluble Corn Fiber (SCF) | Soluble Prebiotic Fiber (from corn starch) | High solubility, high digestive tolerance, heat and acid stable. | Excellent digestive tolerance; some types may increase calcium absorption; clean taste profile. | Functionally very similar to resistant dextrin, making differentiation difficult. | Keto-friendly products, beverages, nutrition bars, dairy, cereals. | For a high-tolerance, corn-based fiber, especially when seeking claims related to calcium absorption. |
| Polydextrose | Synthetic Soluble Fiber | Low calorie (1 kcal/g), acts as a bulking agent, high solubility, low glycemic response. | Excellent bulking agent for sugar replacement with very low caloric contribution; provides good mouthfeel. | Often perceived as less "natural" by consumers; weaker prebiotic activity. | Sugar-free confectionery, ice cream, baked goods, meal replacement shakes. | For significant sugar and calorie reduction while maintaining product bulk and texture. |
| Acacia Gum (Gum Arabic) | Natural Soluble Prebiotic Fiber (from tree sap) | Excellent emulsifier, low viscosity, high solubility, very slow fermentation. | Superior emulsifying properties; extremely well-tolerated due to slow fermentation; certified low-FODMAP. | Higher cost and potential supply chain volatility; provides less bulk than polydextrose. | Beverages (emulsifying oils/flavors), coatings, supplements for sensitive individuals. | When an emulsifier and fiber are needed in one ingredient, or for a very gentle, slowly fermented fiber. |
| Partially Hydrolyzed Guar Gum (PHGG) | Natural Soluble Prebiotic Fiber (from guar bean) | Non-viscous, tasteless, odorless, dissolves completely clear. | Clinically supported for gut regularity (IBS); extremely high tolerance; does not thicken liquids. | Offers minimal textural benefits (bulking, gelling) in food formulation. | Clear beverages, tube feeding formulas, medical foods, supplements for digestive health. | For targeted gut health benefits (especially regularity) without impacting product viscosity or clarity. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications