How Can We Cross the "Dietary Fiber Gap" Without "Resistant Dextrin"!

How Can We Cross the "Dietary Fiber Gap" Without "Resistant Dextrin"!

At present, dietary fiber has been known to more and more people, and food rich in dietary fiber has almost become synonymous with "healthy food". The document "Healthy China Action (2019-2030)" clearly points out that the dietary fiber intake of Chinese residents is obviously insufficient. The "Reference Intake of Dietary Nutrients for Chinese Residents (2023 Edition)" compiled and published by the Chinese Nutrition Society recommends that the dietary fiber intake of adults is 25-30 grams/day (4 grams per day in the middle and late pregnancy and breastfeeding period). However, according to actual monitoring results, the average dietary fiber intake of Chinese people is about 12.9g/day, which is less than half of the recommended intake! The gap between the recommended dietary intake and the actual intake, that is, the "dietary fiber gap", continues to exist.

The high-quality physical and chemical functional properties of resistant dextrin.

Dietary fiber can be divided into water-soluble dietary fiber and water-insoluble dietary fiber according to its solubility in water. Among them, water-insoluble dietary fiber is difficult to be used in food processing due to its rough and rough taste; and high-molecular water-soluble dietary fiber is also not well used in food processing due to its high viscosity and large gelling property. Therefore, "resistant dextrin", a low-molecular water-soluble dietary fiber with good processing characteristics such as low viscosity, easy absorption and high solubility, has appeared in people's vision.

Resistant dextrin, processed from starch, is a low-calorie glucan extracted and refined by industrial technology from the indigestible components of baked dextrin. It belongs to low-molecular water-soluble dietary fiber; it is mostly white to light yellow powder, slightly sweet, without other odors, insoluble in ethanol, easily soluble in water, and 10% aqueous solution is transparent or light yellow. Resistant dextrin has a low calorie content of about 0.5kal/g-1.4kal/g, and has the characteristics of heat resistance, acid resistance, pressure resistance, freezing resistance, low browning, and storage resistance. These properties ensure that adding it to food will not change the final quality of the product, and can also make dietary fiber nutrients easy to ingest.

Multiple health attributes of resistant dextrin.

Resistant dextrin not only has the physical and chemical properties of water-soluble dietary fiber, but also has an important role in regulating human physiological functions, such as reducing blood sugar response and improving intestinal environment. In addition, many studies have also confirmed that resistant dextrin is beneficial in weight control, constipation relief, blood sugar control, blood lipid control, etc. Resistant dextrin has good processing characteristics and multiple health benefits, and is an ideal functional food raw material. In the future, as people become more and more fond of foods with health functions and high dietary fiber, resistant dextrin as a low-calorie, high-dietary fiber functional food ingredient has broad market prospects.

Resistant dextrin helps healthy food "upgrade".

At present, resistant dextrin is being accepted by more and more countries as an important product to supplement human dietary fiber. At the same time, resistant dextrin is favored by the market for developing new varieties of food rich in dietary fiber due to its high fiber content and easy addition to food. At present, resistant dextrin is widely used in food, beverages, and health foods to supplement the amount of dietary fiber and specific health benefits required by human physiology, thereby giving the product more health attributes.

1. Application in beverages and dairy products.

Healthy beverages and dairy products are becoming more and more popular with consumers. As a water-soluble dietary fiber, resistant dextrin has the characteristics of low calories and low GI value, and its addition method is simple, and it will not produce bad flavor and texture, so it can be applied to dairy products that need to strengthen dietary fiber or beverages that supplement dietary fiber.

2. Application in nutritional health foods.

With multiple health benefits, resistant dextrin is also widely used in nutritional health foods. The addition of resistant dextrin can make the product more suitable for people with intestinal problems, weight management and diabetes. In addition, because resistant dextrin has the characteristics of being indigestible, it has almost no effect on blood lipids and blood sugar, so it is also a healthy choice for people with high blood lipids, high blood sugar and high blood pressure.

3. In addition, resistant dextrin is also widely used in processed meat foods, baked foods, candies, chocolates, baked/nutritional bars and meat products. It is also added to foods as a regulator for gel preparation. As a water-soluble dietary fiber, resistant dextrin has outstanding "physical and chemical properties" and "health attributes". As market demand continues to be released, its application areas are becoming more and more in-depth. Against the background of market consumption upgrades and the healthy development of dietary consumption, the future development space of the resistant dextrin market will be broader. Resistant dextrin provides consumers with a more convenient and easier choice to increase their fiber intake.