Many functional beverages fail because fibers cause cloudiness, sedimentation, or viscosity spikes. Our soluble fibers are engineered for clarity and stability.
Resistant Dextrin: Dissolves completely in cold or hot water with crystal‑clear clarity. No grittiness, no off‑taste. Ideal for:
Prebiotic sparkling waters
Meal replacement shakes
Ready‑to‑drink (RTD) teas and coffees
Electrolyte drinks
Polydextrose: Low viscosity and neutral flavor. Adds soluble fiber without altering mouthfeel. Perfect for fortified juices, sports drinks, and powdered beverage mixes. Heat‑stable for hot‑fill and retort processing.
Inulin (short‑chain): Provides a smooth, slightly creamy mouthfeel without cloudiness in RTD coffees, chai lattes, and plant‑based milks. Also helps suspend cocoa or matcha particles.
Stability promise: All three resist pH extremes (2.5–8.0) and high temperatures (up to 120°C). No precipitation or gel formation under standard beverage processing.
We provide turbidity (NTU) measurements and accelerated stability studies for every batch.
Beyond fiber, you need flavor, function, and consumer appeal. Saigao delivers.
Maltitol (liquid or powder): A clean, sugar‑like sweetness without bitterness or cooling aftertaste. Low glycemic (GI = 35) and half the calories of sugar. Use in sugar‑free sodas, flavored waters, and protein shakes. Unlike erythritol, it doesn’t crystallize in cold beverages.
Oligosaccharides – FOS, GOS, XOS, IMO: Provide gentle sweetness (30–60% of sugar) plus prebiotic benefits. They enhance mouthfeel and mask off‑notes from high‑intensity sweeteners (stevia, monk fruit). Excellent for gut‑health tonics, kombucha, and kids’ drinks.
Plant Extracts (water‑soluble grades): Standardized green tea extract (EGCG), ginseng, lotus leaf, and grape seed extract – processed for complete solubility. Add antioxidant claims, energy support, or metabolic benefits. No sedimentation or haze.
Pro tip: Combine resistant dextrin (clear fiber + satiety) with XOS (low‑dose prebiotic) and stevia (zero‑calorie sweetness) for a sparkling prebiotic water with functional claims.
Resistant dextrin and polydextrose are both highly stable at low pH (2.5–4.0) with no hydrolysis or precipitation. Inulin (short‑chain) also works well but may add slight creaminess. We provide pH stability profiles and turbidity data for each product.
No. Resistant dextrin, polydextrose, and inulin are all neutral in taste. Oligosaccharides (FOS, GOS, XOS, IMO) have a mild, pleasant sweetness (30–60% of sugar). Maltitol tastes nearly identical to sugar with no lingering aftertaste. For high‑intensity sweetener off‑notes, oligosaccharides are excellent maskers. Our sensory lab can help optimize your flavor system.
Yes. Resistant dextrin and polydextrose withstand carbonation (no foaming) and high‑shear mixing (no molecular degradation). Inulin may cause slight viscosity increase under high shear – we recommend short‑chain inulin for carbonated applications. We provide shear stability data upon request.
Our beverage‑grade ingredients undergo accelerated shelf‑life testing (3 months at 40°C / 75% RH). Resistant dextrin and polydextrose show no haze or sedimentation for up to 18 months in RTD beverages. Inulin and oligosaccharides may develop slight haze in high‑concentration formulations (>5% w/v) – we help you identify maximum use levels for clear beverages. We also supply preservative recommendations if needed.
