Organic Resistant Dextrin Syrup (Tapioca Type) 90%

Organic resistant dextrin syrup (tapioca) is a low-calorie glucan processed from starch and is one of the most representative substances in dietary fiber. Because it contains indigestible ingredients that resist the action of human digestive enzymes, they will not be digested and absorbed in the digestive tract and can directly enter the large intestine. As dietary fiber, it plays various physiological roles, such as lowering blood sugar, lowering cholesterol, and improving the intestinal tract.

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Features of Organic Resistant Dextrin Syrup (Tapioca Type) 90%

Organic resistant dextrin syrup (tapioca) is a safe new dietary fiber raw material that has the functional properties of dietary fiber. It is considered a potential prebiotic substance and has good processing properties.

Organic resistant dextrin syrup (tapioca) contains rich vitamins and trace elements needed by the human body. After use, it can promote the body's material metabolism and body metabolism and enhance immunity.

Consuming resistant dextrin can promote the peristalsis of the gastrointestinal tract and relieve constipation. Resistant dextrin is rich in dietary fiber and anti-digestive enzymes, which will speed up the peristalsis of the gastrointestinal tract and excrete metabolites from the gastrointestinal tract, which can also solve the problem of obesity to a certain extent.

Specification of Organic Resistant Dextrin Syrup (Tapioca Type) 90%

Product name	Organic Resistant Dextrin Syrup (Tapioca)
Appearance	From brown yellow to light yellow syrup
Taste	With an inherent smell, no odor
Total fiber content, %	≥90.0
Dry matter(Solid Substance), %	75.0-75.4
Ash, %	≤0.5
Water Activity	<0.8650
pH	3.5-5.5
Sugar, %	<2.0
Lead (Pb), mg/kg	≤0.5
Arsenic (As), mg/kg	≤0.5
Total Plate Count, CFU/g	≤1000
Total Coliform, MPN/100g	≤30
Mold, CFU/g	≤25
Yeast, CFU/g	≤25

Application of Organic Resistant Dextrin Syrup (Tapioca Type) 90%

Organic resistant dextrin (tapioca) has the same powdery characteristics and processing adaptability as white sugar, is easy to use, has low viscosity and sweetness, and has been used in yogurt products containing lactic acid bacteria and bifidobacteria, as well as in fruit juice, bread, nutritional bars, candies, chocolate, and meat products.