From Nutrition to Taste: The Application Value of Baolingbao Resistant Dextrin in Healthy Food Reformulation

As a leader in the domestic functional sugar industry, Baolingbao completed the industrialization of resistant dextrin in 2017, filling the market gap of domestic high-purity dietary fiber. The product is made of corn fiber as raw material, through precise enzymatic hydrolysis and refining process, and has four core advantages: high fiber content (≥90%), low sweetness (only 10% of sucrose), high tolerance (no discomfort with a daily intake of 50g), and low browning, while having the dual attributes of prebiotic and water-soluble dietary fiber. Relying on the technical accumulation of "deep processing of the whole corn industry chain", its resistant dextrin has widely served well-known brands such as Yili, Mengniu, and Tomson Beijian, and is suitable for multiple scenarios such as meal replacements, dairy products, and meat products. The following analyzes its technical value and market effectiveness through three typical cases.

Scenario 1: Meal replacement food upgrade - high-protein shakes balance satiety and taste

Cooperation case 1: A leading sports nutrition brand optimized the formula of "high-protein meal replacement shake"

Demand pain points: Traditional meal replacement shakes have three major pain points: "short satiety, dry taste, and easy to cause gastrointestinal discomfort", and the addition of ordinary dietary fiber can easily lead to product agglomeration and poor stability.

Baolingbao Solution:

1. Raw material customization: using resistant dextrin FD-90 products, which have water solubility of more than 95% and are controlled by special particle size (D50=80μm), which can form a uniform suspension system with whey protein and konjac powder to avoid brewing agglomeration;

2. Functional enhancement: 8g of resistant dextrin per 100g of shake, combined with its "slow fermentation" properties, extends the satiety time from 3 hours to 5 hours, while promoting intestinal motility through prebiotic action and reducing the risk of constipation caused by a high-protein diet;

3. Taste control: Using its low sweetness characteristics, it is combined with erythritol to form a "zero sucrose, weak sweetness" flavor system, masking the bean smell of protein powder, and the viscosity is controlled at 150-200mPa・s to achieve a "smooth and easy to swallow" taste.

Market results: After the launch of this milkshake, it ranked among the top 5 in the Tmall meal replacement category, focusing on the selling point of "4-hour long-lasting satiety + gentle intestinal protection", with a repurchase rate of 38%, an increase of 45% compared with the old model, of which "delicate taste and no bloating" has become the core praise point, confirming the key role of Baolingbao resistant dextrin in upgrading the meal replacement product experience.

Cooperation case 2: A brand of "high-protein meal replacement shake" formula iteration project

Demand pain points

There are two core problems in its traditional high-protein shakes: first, after adding ordinary dietary fiber, it is easy to have layered agglomeration in a low-temperature storage environment (2-4°C), which affects the stability of the product; Second, the target population (postoperative patients, middle-aged and elderly weight loss people) has a low tolerance to dietary fiber, and the conventional addition amount (6g/100g) is easy to cause bloating and diarrhea, and the satiety time is only 2.5 hours, which cannot meet the supply demand for long-term dose in medical scenarios. In addition, the product needs to adapt to the taste preferences of different regions around the world, and the "dryness" caused by fiber seriously affects taste acceptance.

Baolingbao Solution

1. Customized development of raw materials: In response to the low-temperature stability needs of medical meal replacements, we have exclusively developed resistant dextrin FD-95 products. Through a special molecular modification process, the water solubility is increased to more than 98%, the particle size is controlled at D50=60μm, and a uniform and stable suspension system is formed with whey protein and maltodextrin, and it is stored at 2-4°C for 6 months without delamination and agglomeration, which perfectly adapts to Nestlé's global cold chain supply chain standards.

2. Tolerance and satiety optimization: The "resistant dextrin + galacto-oligosaccharide" compound scheme is used to increase the amount of dietary fiber to 10g/100g, and the intestinal osmotic pressure is reduced through "gradient fermentation" technology. Clinical tests have shown that more than 95% of postoperative patients and middle-aged and elderly people have no gastrointestinal discomfort after ingestion, and the duration of satiety has been extended to 6 hours to meet the continuous supply of energy in medical scenarios.

3. Global taste adaptation: Utilizing the characteristics of resistant dextrin with low sweetness (only 8% sucrose) and no peculiar smell, combined with natural vanilla and chocolate flavors, it masks the beanie smell of protein powder and the metallic taste of minerals. In response to the preferences of the Asian market, the viscosity has been additionally optimized to 160-180mPa・s to achieve a "smooth and easy-to-swallow" taste that meets the swallowing function needs of the elderly population.

Market results

The iterative "high-protein meal replacement shake" was launched simultaneously in 30 countries around the world, and the sales volume of medical channels exceeded 2 million cans in the first quarter, of which the market share of medical meal replacement in Europe and North America increased to 32%. In the postoperative nutritional supplementation scenario, the doctor's recommendation rate increased by 40% compared with the old model, and "no flatulence, long-term satiety" became the core praise point. This cooperation not only verifies the technical adaptability of Baolingbao resistant dextrin in medical-grade food, but also lays the foundation for the subsequent expansion of the international medical food market.

Scenario 2: Innovation of dairy products for middle-aged and elderly people - gut-friendly upgrade of high-calcium milk powder

Cooperation case 1: A brand of middle-aged and elderly high-calcium probiotic milk powder function enhancement project

Demand pain points: Middle-aged and elderly milk powder needs to take into account the dual needs of "calcium supplementation and intestinal protection", but dietary fiber in traditional formulas is easy to combine with calcium to affect absorption, and high doses can easily cause bloating and diarrhea.

Baolingbao Solution:

1. Nutritional synergy: The molecular structure of resistant dextrin HC-85 is selected, which has a stable molecular structure and does not chelate with calcium and vitamin D, ensuring that the absorption rate of 800mg of calcium per 100g of milk powder reaches more than 62%;

0. Tolerance optimization: Relying on the compound technology of oligosaccharides and resistant dextrin, the addition of dietary fiber is increased to 6g/100g, and the intestinal osmotic pressure is reduced through the "gradient fermentation" design, so that more than 90% of middle-aged and elderly people have no discomfort.

0. Flavor adaptation: Use its low browning characteristics to maintain the original flavor of milk powder frankincense in the spray drying process, avoid the burnt taste caused by traditional fibers, and improve palatability.

Market feedback: After the product was launched, it became the growth champion of the middle-aged and elderly milk powder category, with annual sales exceeding 80 million cans, and the combination of "high calcium + double prebiotic (resistant dextrin + fructooligosaccharides)" became the industry benchmark formula, promoting the market share of middle-aged and elderly milk powder to 28%.

Cooperation case 2: A brand of "middle-aged and elderly high-calcium probiotic milk powder" function enhancement project

Demand pain points

Its core appeal is to solve the two major pain points of "low calcium absorption efficiency and intestinal sensitivity in middle-aged and elderly people". There are two major problems in the traditional formula: first, the added inulin-type dietary fiber is easy to combine with calcium to form insoluble chelates, resulting in a calcium absorption rate of only 45%, which cannot meet the daily calcium needs of middle-aged and elderly people; Second, high-dose dietary fiber (5g/100g) is easy to cause bloating and constipation, and is prone to browning in the spray drying process, resulting in a burnt smell and affecting the palatability of the product. In addition, the product needs to pass the US FDA "Calcium Absorption Optimization" certification and the EU EFSA "Gut Health" function claim, which is a very high compliance threshold.

Baolingbao Solution

1. Nutrient synergy and absorption optimization: Resistant dextrin HC-90 products are selected, which do not contain free carboxyl groups in their molecular structure and will not chelate with calcium and vitamin D. After third-party testing, the calcium absorption rate of milk powder with this product has increased to more than 70%, far exceeding the industry average, and successfully passed the US FDA "Calcium Absorption Optimization" certification.

2. Tolerance and flavor improvement: The "resistant dextrin + Bifidobacterium lactis BB-12" synergistic scheme is used to increase the amount of dietary fiber to 7g/100g, and the intestinal gas production rate is reduced through "intestinal microbiota regulation" technology. Tested by middle-aged and elderly people in North America and Europe, more than 92% of the subjects had no bloating or constipation reactions. In addition, the low browning characteristics of resistant dextrin are used to maintain the original taste of milk powder frankincense in the spray drying process at 180°C to avoid burnt taste, and the palatability score is increased by 35% compared with the old model.

3. International compliance certification support: Relying on the EU EFSA prebiotic efficacy report (number EFSA-Q-2023-00456) and the US FDA dietary fiber certification, it supports the labeling of product packaging with compliance claims such as "containing 7g of soluble dietary fiber per 100g to help calcium absorption and maintain intestinal health", breaking through the barriers of health function labeling in the European and American markets.

Market feedback

After the milk powder was launched in the high-end middle-aged and elderly dairy markets in North America and Europe, the sales volume exceeded 15 million cans in the first year, of which the market share in the United States increased by 18% compared with the old model, becoming its fastest-growing middle-aged and elderly dairy products. On the Amazon platform, 85% of the praise for "good calcium absorption and no constipation after drinking" is recommended, and it is recommended as the "Best Calcium Supplement Food for Middle-aged and Elderly Adults in 2024" by the American Geriatric Nutrition Society. This cooperation marks the technical recognition of Baolingbao resistant dextrin in the international high-end dairy field and further expands its application space in the global middle-aged and elderly health food market.

Scenario 3: Meat product improvement - the quality and health of low-fat sausages are both improved

Cooperation case 1: A well-known meat product company "low-fat dietary fiber sausage" research and development project

Demand pain points: Low-fat sausages reduce fat by 30%, resulting in "hard taste, poor water retention, and flavor loss", and the addition of ordinary dietary fiber is prone to problems such as rough cross-section and shortened shelf life.

Baolingbao Solution:

1. Quality improvement: The use of resistant dextrin SL-80 syrup-type product, which has a water holding capacity of up to 300%, can replace part of the fat-filled muscle fiber gaps, increase the water retention rate of sausages from 75% to 88%, and restore the taste to the softness of ordinary high-fat products;

0. Health upgrade: 4g of resistant dextrin per 100g of sausage, combined with the formula design of 30% fat reduction, achieves the dual health claim of "120kcal reduction per 100g of calories + 4g of dietary fiber", in line with GB 28050 nutrition label standards;

0. Process adaptation: The high-temperature resistance characteristics are suitable for the 121°C sterilization process, and the Maillard reaction occurs with the meat protein, enhancing the meat flavor and masking the bean smell of the plant protein.

Market verification: After its launch, the sausage ranked among the top 3 on the "healthy meat products" best-selling list of JD Fresh Food, with monthly sales exceeding 1.2 million, of which 82% were evaluated as "low-fat and non-woody, with meat aroma", proving the unique value of Baolingbao-resistant dextrin in the healthy transformation of meat products.

Cooperation case 2: R&D project of a brand of "low-fat and high-fiber luncheon meat sausage"

Demand pain points

Facing the upgrading pressure of the global wave of "sugar reduction and fat reduction" healthy consumption. The fat content of its traditional products is as high as 30%, and if the fat is reduced by 40% (down to 18%) according to the target, it will lead to three major problems: first, the water retention of minced meat is reduced, and the phenomenon of "shrinkage" after canning is heated and sterilized, and the product yield rate is reduced by 15%; second, the taste is hard, the muscle fiber gap collapses, and the "soft and juicy" characteristics of traditional luncheon meat are lost; third, the loss of flavor, fat reduction leads to the fading of meat aroma, and after adding ordinary dietary fiber (such as wheat fiber), it is easy to have rough cross-sections and shorten the shelf life to 6 months, which cannot meet the long-term shelf life of 12 months of canned food.

Baolingbao Solution

1. Quality and process adaptation optimization: Using resistant dextrin SL-85 syrup type product, its water holding capacity reaches 350%, through the "muscle fiber gap filling" technology, the reduced fat is replaced, so that the water retention rate of minced meat is increased from 72% to 90%, completely solving the problem of "can shrinkage", and the product yield is returned to the original level. At the same time, the high temperature resistance of this product is suitable for the canned sterilization process of 121°C and 30 minutes, and the molecular structure remains stable after sterilization, without degradation and odor.

2. Taste and flavor upgrade: Use the Maillard reaction characteristics of resistant dextrin and meat protein to enhance the meaty flavor during the heating process and make up for the loss of flavor caused by fat loss. By adjusting the amount of addition (6g/100g), the hardness of the luncheon meat sausage was reduced from 3500g to 2200g, and the traditional taste of "soft and juicy" was restored with a smooth and no roughness.

3. Health and Shelf Life Balance: Luncheon meat sausage contains 6g of dietary fiber per 100g, combined with a design with a 40% reduction in fat, to achieve the health claim of "150kcal reduction + high fiber per 100g", which meets the US USDA "Low Fat Food" standard and the EU "High Fiber Food" standard. In addition, the antibacterial properties of resistant dextrin can inhibit the growth of harmful microorganisms in meat, extending the shelf life of products to 18 months, far exceeding the industry's standard of 12 months for canned meat products.

Market validation

The "low-fat and high-fiber luncheon meat sausage" was launched in 50 countries around the world, with sales exceeding 5 million cans in the first quarter, of which North American convenience store channel sales increased by 55% year-on-year, becoming a popular choice for young consumers in camping and breakfast scenarios. On social platforms, topics related to "low-fat, non-dry, and meaty" have been exposed more than 20 million times, and have been named "Best Healthy Canned Food of 2024" by Consumer Reports. This cooperation not only promotes the healthy transformation of classic products, but also proves the process adaptability and market value of Baolingbao resistant dextrin in the field of international meat products, opening up a channel for the subsequent expansion of the supply chain of global meat product giants.

Core value summary: Precise empowerment from raw materials to scenarios

Relying on the manufacturing capacity of the whole industry chain and continuous R&D investment, Baolingbao resistant dextrin has become the core choice for dietary fiber upgrading. As shown by its breakthroughs in the field of meal replacement and middle-aged and elderly food, this product is promoting the advancement of healthy food from "functional superposition" to "experience optimization", and the application potential in infant complementary food, health food and other scenarios will be further released in the future.