Natural Food Additives CAS 9004-53-9 Resistant Dextrin Powder

Product introduct

Product Application:

1.Application in dairy products

Resistant dextrin can be added as easily as granulated sugar or sugar without affecting the original flavor of the food, so it can be used to make food fiber fortified dairy products or milk drinks that supplement food fiber. Because resistant dextrin has a similar taste to fat and low calories, it can also be used as a low-calorie maltodextrin that matches the flavor of dairy products appropriately, for example, it can replace part of sugar or fat to make low-calorie ice cream, low-fat yogurt drinks, etc. In recent years, the consumption of fermented milk and lactic acid drinks has increased, and the addition of resistant dextrin has more fully exerted the biological function of resistant dextrin and beneficial intestinal bacteria such as lactobacillus and bifidobacterium, thus producing a great multiplier effect.

2.Application in infant food

In infants and young children, especially after weaning, bifidobacteria decrease sharply, resulting in diarrhea anorexia, stunting, and reduced utilization of nutrients. Consumption of water-soluble resistant dextrin food can improve the utilization of nutrients and promote the absorption of calcium, iron, zinc and other trace elements.

3.Application in flour products

Adding different kinds of dietary fiber in bread, steamed bread, rice and noodles can increase and improve the color of bread, adding 3% to 6% of the dietary fiber of flour can strengthen the dough strength, steamed bread taste good, with special flavor, noodles after adding the strength of raw noodles is weakened, but the strength increases after cooking. Generally, the noodles added after treatment have good toughness and are resistant to boiling and foaming. Biscuits and pastries in the preparation of more sugar oil, water content is relatively low, it is necessary to add dietary fiber. The requirement of flour strength quality in biscuit baking is very low, it is convenient to add resistant dextrin in a large proportion, and it is more conducive to making a variety of health biscuits with fiber function as the main function. The pastry contains a lot of water in the production, which will solidify into soft products during baking and affect the quality. Water-soluble resistant dextrin added to the pastry can keep the product soft and moist, increase the shelf life and extend the shelf storage time.

4.Application in meat products

Dietary fiber and protein interact with each other through salt and hydrophobic bond to form a heat-stable gel. The complex formed by the interaction between soluble dietary fiber and protein is a new type of gel. In addition, dietary fiber can also absorb scented substances to prevent the volatilization of scented substances. Adding a certain amount of dietary fiber can improve the yield, enhance the taste and quality of the product; Water-soluble dietary fiber can be used as an excellent fat substitute to produce ham sausage with health function of high protein, high dietary fiber, low fat, low salt and low calorie.