Resistant dextrin is a white to light yellow powder with a slightly sweet taste and no other peculiar smell. It is water-soluble and its 10% aqueous solution is transparent or light yellow with a pH value of 4.0 to 6.0. The viscosity of the aqueous solution of resistant dextrin is very low, and the viscosity value changes slightly with shear rate and temperature. Resistant dextrin has low calorie content, is heat-resistant, acid-resistant, and freeze-resistant. It can be used as a low-calorie soluble food raw material and has broad development prospects in the food industry.
Application in dairy products
Resistant dextrin can be added as simply as sugar or saccharide without affecting the original flavor of food, so it can be applied to the production of dietary fiber fortified dairy products or milk drinks that supplement dietary fiber. Since resistant dextrin has a similar taste to fat and low calories, it can also be used as a low-calorie maltodextrin that matches the flavor of dairy products. For example, it can replace part of sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, etc. In recent years, the consumption of fermented milk and lactic acid beverages has increased. The addition of resistant dextrin makes the biological functions of resistant dextrin and lactic acid bacteria, bifidobacteria and other beneficial intestinal bacteria more fully exerted, thus producing a great multiplication effect.
Application in infant food
Infants, especially after weaning, have a sharp decrease in bifidobacteria in their bodies, which leads to diarrhea, anorexia, developmental delay, and reduced utilization of nutrients. Eating water-soluble resistant dextrin foods can improve the utilization of nutrients and promote the absorption of trace elements such as calcium, iron, and zinc.
Application in flour products
Adding different types of dietary fiber to bread, steamed buns, rice and noodles can increase and improve the color of bread. Dietary fiber added at 3% to 6% of flour can strengthen the dough gluten, and steamed buns taste good and have a special aroma. After adding noodles, the strength of raw noodles is weakened, but the strength increases after cooking. Generally, the noodles after adding are tough and resistant to boiling and soaking. Biscuits and pastries contain more sugar and oil in the preparation, and the water content is relatively low, so it is more necessary to add dietary fiber. Biscuit baking has very low requirements on the gluten quality of flour, which is convenient for adding resistant dextrin in large proportion, and is more conducive to the production of various health biscuits with fiber function as the main function; pastries contain a lot of water in the production process, which will solidify into soft products during baking, affecting the quality. Water-soluble resistant dextrin is added to pastries to keep the product soft and moisturized, increase the shelf life, and extend the shelf storage time.
Application in meat products
Dietary fiber and protein interact through salt and hydrophobic bonds to form a heat-stable gel. The complex formed by the interaction between soluble dietary fiber and protein is a new type of gel. In addition, dietary fiber can also absorb flavor substances to prevent the volatilization of flavor substances. Adding a certain amount of dietary fiber can increase the product yield, enhance the taste and quality; water-soluble dietary fiber can be used as an excellent fat substitute to produce high-protein, high-dietary fiber, low-fat, low-salt, low-calorie ham sausage with health functions.
