Product
Product
Supplier
Search
Get Quote
730 people are quoting
Resistant dextrin is white to light yellow powder, slightly sweet, no other peculiar smell, good water solubility, 10% aqueous solution is transparent or light yellow, pH value is 4.0~6.0. Aqueous solution of resistant dextrin The viscosity is very low, and the viscosity value changes slightly with changes in shear rate and temperature. Resistant dextrin has low calories, heat resistance, acid resistance, and freezing resistance, and can be used as a low-calorie soluble food material.
Application:
1. Application in dairy products
Resistant dextrin can be added as simple as granulated sugar or sugar without affecting the original flavor of the food, so it can be used to make dietary fiber-enhanced dairy products or milk beverages that supplement dietary fiber.
2. Application in infant food
In infants and young children, especially after weaning, the body of bifidobacteria is drastically reduced, leading to diarrhea, anorexia, developmental delay, and reduced nutrient utilization. Eating water-soluble resistant dextrin foods can increase the utilization of nutrients and promote the use of calcium, iron, zinc and other trace amounts. The absorption of elements.
3. Application in noodle products
Adding different types of dietary fiber to bread, steamed buns, rice and noodles can increase and improve the color of the bread. The dietary fiber added in the amount of 3% ~ 6% of the flour can strengthen the dough, and the steamed buns have a good taste and special fragrance. . Biscuit baking has very low requirements on the quality of flour gluten, which facilitates the addition of a large proportion of resistant dextrin, and is more conducive to the production of a variety of health-care biscuits with fiber function; the pastry contains a lot of water in the production, and it will solidify during baking. Soft products affect the quality. Adding water-soluble resistant dextrin to the cake can keep the product soft and moist, increase the shelf life, and extend the shelf life.
4. Application in meat products
Dietary fiber and protein form a thermally stable gel through the interaction of salt and hydrophobic bonds. The complex formed by the interaction of soluble dietary fiber and protein is a new type of gel. Adding a certain amount of dietary fiber can increase the product yield, enhance the taste and quality.
Advantages:
1.More than 15 years experience
2.Independent research and development
3.Stable raw material purchasing
4.Favorable orders and follow up management
5.Laudable lead time & shipment control
6.Traceable quality evaluation
7. Flexible payment terms
8. Advanced production technology
Certification:
At present, ours products have passed international BRC certification, US FDA certification, international ISO series certification, IP non-GMO certification, HALAL certification, KOSHER certification, ORGANIC EU/US organic certification, Japanese organic certification, domestic organic certification.
If you are interested in the product, contact 2bvideo.com for more information for more information
The information of 2bvideo.com limited shown above is provided by the user or collected on the network. Video 2B does not guarantee the authenticity,accuracy and legitimacy of 2bvideo.com limited information. Video 2B does not involve legal relationships and disputes between users arising from transactions other than secured transactions on this website. Disputes shall be settled by you through negotiation. If you are the person in charge or relevant employee of this enterprise, if you find that the enterprise information is incorrect or want to manage thiscompany, please contact us jacklee1558@gmail.com, after you claim the enterprise, you can obtain management permission, publish supplyand demand information, bring consulting orders, and remove page advertisements.
Main Product:
Fructo-oligosaccharide,
Isomalto-oligosaccharide,
Xylo-oligosaccharide ,
Resistant dextrin ,
Polydextrose Powder,
Galactooligosaccharide
