Resistant Dextrin (Corn) is processed from starch. Edible starch is heated, decomposed and reorganized under acidic conditions to obtain low-molecular soluble glucan. It is a low-molecular water-soluble dietary fiber and has excellent health care functions. In 2012, China's Ministry of Health listed Resistant Dextrin (Corn) as a general food and can be added to various foods in unlimited amounts. Resistant Dextrin (Corn) is recognized by the US FDA as a GRAS (Generally Recognized as Safe) substance; it is widely used as a nutritional supplement in Japan.
Resistant Dextrin Syrup (Corn) has the effect of inhibiting the secretion of glucagon. Daily intake of a certain amount of Resistant Dextrin (Corn) can effectively prevent the symptoms of diabetes.
Resistant Dextrin Syrup (Corn) can be combined with high-intensity sweeteners to improve the taste. It can be used in foods or beverages that add iron and other metal elements to improve the taste of iron and other metal elements.
Resistant Dextrin Syrup (Corn) is fermented by some intestinal beneficial bacteria to produce short-chain fatty acids, which produce more acid than the same dietary fiber. These short-chain fatty acids can prevent the growth and reproduction of cancer cells and effectively prevent rectal cancer.
Resistant Dextrin (Corn) absorbs water and expands, which can increase the volume of feces and promote intestinal peristalsis. It has a good preventive effect on constipation, hemorrhoids, colon cancer and other diseases.
Product name | Resistant Dextrin Syrup (Corn) |
Appearance | From brown yellow to light yellow syrup |
Odor | Odorless |
Total fiber content (on dry basis), % | ≥70.0 |
pH | 3.5-5.5 |
Water Activity | <0.8650 |
Dry matter(Solid Substance), % | ≥75.0 |
Total Plate Count, CFU/g | ≤1000 |
Total Coliform, MPN/100g | ≤30 |
Mold, CFU/g | ≤25 |
Yeast, CFU/g | ≤25 |
Lead(Pb), mg/kg | ≤0.5 |
Arsenic(As), mg/kg | ≤0.5 |
Resistant Dextrin Syrup (Corn) has the characteristics of low calories. As dietary fiber, it can be added to probiotic yogurt or milk drinks to create synergy with probiotics. It is widely used in dairy products (low-calorie ice cream), baked products (extending shelf life), health products (health food for constipation people), infant food (promoting beneficial bacterial communities).
