Resistant Dextrin Organic

Product Introduction

Resistant dextrin is a water-soluble dietary fiber with a special molecular structure obtained after the directional modification of starch (such as potato starch, rice starch, etc.) through modern bioengineering technology. It breaks the limitations of traditional dietary fiber that is difficult to balance "functionality" and "palatability", and shows strong adaptability in the field of health food innovation, becoming one of the popular ingredients in the food industry and nutrition field in recent years.

1. Molecular structure and essence

The molecular backbone of resistant dextrin is connected by glucose units through α-1,4 glycosidic bonds, and contains a large number of branched α-1,6 glycosidic bonds - this special branching structure makes it difficult for digestive enzymes (such as amylase) in the human small intestine to recognize and decompose, so it can "resist" digestion in the small intestine and directly enter the large intestine to play the physiological role of dietary fiber, which is a low molecular weight soluble dietary fiber, with an average molecular weight of about 1000-3000 Da, which is much lower than other soluble dietary fibers such as inulin and guar gum.

2. Key features

Excellent solubility characteristics: it can be quickly dissolved in cold water and warm water environments, forming a clear and transparent solution, without turbidity or precipitation, and will not produce a sticky feeling (or only a slight viscosity after dissolution), which has little impact on the taste of beverages, sauces and other products.

Outstanding stability: It can not only withstand high-temperature sterilization at 121°C (suitable for canned food, UHT sterilized milk and other products), but also maintain structural stability in a wide acid-base range of pH 1.0-11.0, and is not easy to decompose even in the gastric acid environment, ensuring that it can fully reach the large intestine to function.

Sensory friendliness: It has a very low sweetness (only 5%-20% of sucrose) and no peculiar smell (such as grain taste, astringency), and when combined with other raw materials, it can retain the original flavor of the product well and will not bring consumers a "healthy but unpalatable" experience.

The nutritional attributes are clear: the calories are only about 1.8 kcal/g, which is much lower than that of sucrose (4 kcal/g) and maltose syrup (3.8 kcal/g); It is also free of fat and cholesterol, and does not affect the absorption of minerals (e.g. calcium, iron, zinc), making it a typical "low-burden" functional ingredient.

Application of the product

With its dual advantages of "health + practicality", resistant dextrin has penetrated into multiple segments and has become the core ingredient for enterprises to create "healthy" products, the following are typical application scenarios:

1. Beverage field: Create "low-sugar and high-fiber" healthy drinks

Sugar-free / low-sugar tea and coffee: Adding 0.5%-2% resistant dextrin to sugar-free beverages such as green tea, black tea, and black coffee can supplement dietary fiber (0.5-2g of dietary fiber per 100mL of drink), improve the "dull feeling" of sugar-free drinks, reduce stomach irritation caused by caffeine, and do not affect the clarity and taste of the drink.

Plant-based drinks: Adding 1%-3% resistant dextrin to plant-based beverages such as soy milk, oat milk, and almond milk can increase the nutrient density of the product (labeled as "high dietary fiber"), enhance the smoothness of the drink, mask the "bean smell" and "astringency" of the plant raw materials themselves, and extend the shelf life of the product (reducing delamination).

Sports drinks: Replacing part of maltodextrin in sports drinks can not only reduce the total calories of the product, but also delay the absorption of carbohydrates through the "slow-release effect" of dietary fiber, provide continuous energy supply for sports people, and at the same time replenish the water lost during exercise to avoid fatigue caused by sudden spikes and drops in blood sugar.

2. Bakery and snack foods: Upgrade "healthy" snacks

Low-sugar baked goods: Adding 3%-8% resistant dextrin to whole wheat bread, multigrain cakes, and sugar-free biscuits can replace some flour or sucrose, increase the dietary fiber content (3-8g per 100g of product), and improve the water retention of baked goods - for example, after adding to bread, it can extend the "soft period" of bread and avoid dry and hard taste after 2-3 days.

Healthy and casual snacks: Adding 2%-5% resistant dextrin to snacks such as sugar-free chocolate, cereal bars, baked potato chips, etc., can not only reduce the calorie content of the product (10-20kcal per 100g), but also improve satiety and help consumers control their consumption; When added to chocolate, it can also improve the "crispiness" and "melting texture" of the chocolate, and avoid the appearance of "grit".

3. Dairy and frozen foods: Optimize taste and nutrition

Fermented dairy products: Adding 1%-4% resistant dextrin to plain yogurt, Greek yogurt, and lactic acid bacteria drinks can act as a "prebiotic" synergistically with the probiotics in the product to enhance intestinal health function, while increasing the consistency of yogurt (no need to add additional thickeners), avoiding water separation during refrigeration, and having a smoother taste.

Frozen desserts: Adding 1%-3% resistant dextrin to ice cream, ice cream, and frozen yogurt can replace part of the milk fat or sucrose, reduce product fat and calories, and improve the "melting resistance" of ice cream - when placed at room temperature, the melting speed is slower, and the taste is still delicate, and there will be no "ice slag".

4. Meat, Fish and Egg Processing: Enhancing Quality and Health Value

Resistant dextrin serves as a innovative multi-functional additive in processed meat, fish, and egg products, effectively addressing common industry challenges while adding nutritional value. In emulsified meat products like sausages and ham, it functions as an excellent water-retention agent and fat substitute, significantly improving texture tenderness and sliceability while reducing cooking loss. For restructured meat products such as beef patties and chicken nuggets, it acts as both a binder and stabilizer, enhancing formation and freeze-thaw stability. In cured meat products, it helps inhibit nitrosamine formation while maintaining moisture balance. In fish paste products and surimi, it effectively prevents water separation and improves gel strength. For precooked egg products and liquid egg alternatives, it maintains soft texture and prevents rubberiness. Notably, while fulfilling these technical functions, resistant dextrin simultaneously incorporates dietary fiber into traditionally fiber-deficient animal-based foods, creating unique "fiber-enriched" product claims that align with modern nutritional guidelines, making it particularly suitable for developing healthier versions of conventional meat, fish, and egg products.

5. Special diets and health products: Accurately match the needs of specific groups

Formula food for special medical purposes: In diabetes-specific formula foods and enteral nutrition preparations, resistant dextrin can be used as a core source of dietary fiber, which can not only stabilize blood sugar, but also promote intestinal peristalsis, avoid constipation caused by long-term consumption of refined formulas, and is easy to digest and absorb, suitable for patients with weak digestive function.

Dietary fiber supplements: made from pure resistant dextrin as raw materials, individually packaged powders or capsules, which are convenient for consumers to supplement daily (1-2 bags per day, drink with warm water), especially suitable for office workers who are sedentary and have insufficient dietary fiber intake, or middle-aged and elderly people who need long-term sugar control and intestinal protection.

Meal replacement products: Adding 5%-10% resistant dextrin to meal replacement shakes and meal replacement porridge can help consumers avoid hunger while controlling calorie intake through the characteristics of "high satiety + low calorie", and can supplement dietary fiber to prevent constipation during meal replacement.

Packaging & Shipping

We usually use bulk cargo, tank trucks, container transportation. We will arrange the most cost-effective shipping method according to the quantity of products. All products will be re-inspected before shipping. We guarantee that all products are strictly inspected and in good condition before shipment, and we strive for 100% customer satisfaction in every sale completed. The packaging is standard export packing, or customized packaging according to your requirements, professional cargo transportation agent.

Sales Service

Pre-sales service: Provide application solution support for customers before purchasing to help customers understand products and applications.

Product consultation: Answer customers' questions about product functions, features, prices, usage and other questions in detail.

Demand analysis: Recommend suitable product solutions based on the customer's industry, scenarios, pain points, etc.

Information provision: such as product manuals, case studies, quotations, etc., to assist customers in decision-making.

In-sale service: Provide convenience and support to customers during the transaction process to ensure smooth transactions.

Order processing: Quickly and accurately enter order information to confirm product specifications, quantities, delivery dates, etc.

Payment guidance: Assist customers in completing the payment process and answer questions about payment methods and invoicing.

Progress communication: Timely feedback to customers on order processing progress, logistics information, etc., so that customers can rest assured.

After-Sales Service: Ongoing support provided to customers after the transaction is completed, enhancing customer satisfaction and loyalty.

Return and exchange processing: Handle the return and exchange procedures for customers in accordance with regulations to reduce customer worries.

Customer return visits: understand customer usage, collect feedback, and provide basis for product improvement and service optimization.

Company Introduction

Founded in 1997, Bowlingbao Biotechnology Co., Ltd. has always focused on modern bioengineering technologies such as enzyme engineering and fermentation engineering, engaged in the research and development, manufacturing and program services of functional sugars, and is a national key high-tech enterprise led by bioengineering, a national key leading enterprise in agricultural industrialization, a national manufacturing single champion enterprise, a national high-tech zone, and a national high-tech biological industry base core and backbone enterprise. In 2009, the company was listed on the Shenzhen Stock Exchange, becoming the first A-share listed company in China with the stock code: 002286.

The pioneer and leader of China's functional sugar industry, adheres to the restoration of traditional medical and nursing wisdom with modern biotechnology, serves the big health industry, and has the ability to manufacture and serve all categories of functional sugar. A leading global provider of functional health solutions.

Product Catalog

Starch sugar: solid corn syrup, waxy corn starch, maltodextrin, malto-oligosaccharides, fructose syrup, maltose

Dietary fiber: polydextrose, resistant dextrin, water-soluble corn fiber

Prebiotics: isomalto-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, breast milk oligosaccharides, isomerized lactose

Sugar alcohols and new sugar sources: allulose, erythritol, crystalline fructose, compound sweeteners, trehalose

Modified starch: special for yogurt, special for sauce, special for baking fillings, special special for baked products, special special for flour products, special special for meat products

Functional lipids: DHA algae powder, DHA algae oil, DHA algae oil crude oil