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1.What is Resistant Dextrin?

Resistant dextrin is processed from starch, which is a kind of low-calorie dextran extracted and refined from the indigestible components of baking dextrin by industrial technology, and belongs to low molecular water-soluble dietary fiber. As a low-calorie soluble food material, it has a broad development prospect in the food industry. White to light yellow powder, slightly sweet, no other odor, good water solubility, 10% aqueous solution is transparent or light yellow, pH value of 4. 0~ 6. 0. Resistant dextrin's aqueous solution viscosity is very low, and the viscosity value with the shear rate and temperature changes caused by the change of small. Resistant dextrin is low calorie, heat resistant, acid resistant and freezing resistant, and can be used as a low calorie soluble food ingredient, which has a broad development prospect in the food industry.

2.How is Resistant Dextrin produced?

Acidification Addition of acid to the powder as a gas or mist. Pre-drying The acidified starch is usually dried before raising the temperature. In order to minimize the occurrence of hydrolysis reactions during dehydration, the operation should be carried out at relatively low temperatures, otherwise high reducing sugar values will result. The final quality of the dextrin is often determined by this part of the process, i.e. the reducing sugar content of the process directly affects the hygroscopicity, gumminess, color and flow modification of the final product. Cooking Several types of cooking methods can be used, such as open-end cooking and vacuum cooking. Open-type cooking using open-type cooker, the structure is relatively simple; vacuum cooking using vacuum cooker, the structure is similar to the open-type cooker, but it is working under negative pressure conditions, which is conducive to the discharge of water, and is conducive to the flow of materials. Cooling Once the conversion is complete, the dextrin is transferred to a cooler for cooling in order to abort the reaction. Water Balance The final humidity of the product at the end of the reaction is 0.5% to 3%, and the product is usually humidified before it is bagged, which makes it more stable during storage.

3.How is Resistant Dextrin stored and distributed?

1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.

4.What is Resistant Dextrin used for?

Proteins can supplement the essential amino acid components of the human body and help strengthen resistance. It can improve the taste of food, increase the elasticity of food, and also improve the storage performance of food, so it plays an important role in the processing of seasoned meat products. It can help to strengthen the body's resistance, and has a certain role in promoting wound healing, mainly supplementing the body's nutritional needs to help enhance the regeneration of their own immune cells, and promote the body's metabolism. Increase the ability of products to hold water and oil. Effectively increases the body's nutrition, strengthens the body's resistance, improves digestion, absorption and transformation ability, and protects the skin's health.