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Resistant Dextrin Powder (Corn Type) 90%

Resistant Dextrin Powder (Corn Type) 90%

Resistant Dextrin (Corn) is a dietary fiber made from edible starch through dextrinization reaction under acidic conditions. It has good acid and heat stability, high digestive tolerance, low glycemic index, low insulin index as well as lower calories and neutral taste. It has processing characteristics such as low viscosity, low gelling properties, and is easy to add. It is not digested and absorbed by the digestive tract and can play various physiological roles as dietary fiber.

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Features of Resistant Dextrin Powder (Corn Type) 90%

The viscosity of the aqueous solution of Resistant Dextrin (Corn) is very low, and the viscosity value changes little with shear rate and temperature, and does not produce precipitation for a long time.

Resistant Dextrin Powder (Corn) is white or light yellow powder, with low sweetness (1/10 of sugar sweetness), no peculiar smell, and easily soluble in water. The 10% aqueous solution is transparent or light yellow, with a pH value of 4.0~6.0.

Resistant Dextrin (Corn) has a well-branched structure, is not easy to age, is heat-resistant, acid-resistant, and freeze-resistant, has low calories, and has a total dietary fiber content of more than 82%. It can be used as a low-calorie soluble food raw material.

Specification of Resistant Dextrin Powder (Corn Type) 90%

Product name

Resistant Dextrin Powder (Corn)


White or light yellow fine powder



Total fiber content (on dry basis), %




Water, %


Ash, %


Total Plate Count, CFU/g


Total Coliform, CFU/g


Mold, CFU/g


Yeast, CFU/g


Lead(Pb), mg/kg


Arsenic(As), mg/kg


Application of Resistant Dextrin Powder (Corn Type) 90%

In beverages and dairy products. As a kind of water-soluble dietary fiber, Resistant Dextrin Powder (Corn) has the characteristics of low calorie and low GI value, and its addition method is simple. It can be added as easily as white sugar without producing bad flavor and texture, so it can be applied to make fiber-fortified dairy products or fiber-supplemented beverages.

In flour products. Adding Resistant Dextrin (Corn) to flour products will help increase the dietary fiber content, and will also improve the storage period and sensory properties of bread.

In meat products. Resistant Dextrin (Corn) can be used as a partial substitute for fat, reducing the presence of fat as much as possible without affecting the taste and flavor, and producing low-calorie meat products rich in dietary fiber.

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