Resistant dextrin is a soluble dietary substance that is largely resistant to digestion in the small intestine and is fermented primarily in the colon. It is soluble dietary fiber according to one definition and different circulars published by the official committees of the countries (eg Italy and France).
The added resistant dextrin in food can reach 20-25% (weight/weight ratio). And resistant dextrin is also officially recognized and labelled as soluble fiber in many countries, including China. Therefore, it can be a very useful tool to help achieve the nutritional "fiber" goals of the World Health Organization, FAO and the Chinese Nutrition Society.
In addition, there is growing evidence that resistant dextrins can be part of a balanced diet to promote health, such as lowering blood sugar responses and improving gut health.
The digestive tolerance threshold of resistant dextrins is also very prominent, making them digestible in amounts optimal to achieve the desired benign changes in the gut ecosystem.
As a fully soluble fiber, resistant dextrin has extreme temperature and processing conditions, and is well tolerated. It is an ideal raw material for increasing the fiber content of food and beverages.
