Resistant Dextrin
At 30 percent solids resistant dextrin stays under 30 mPa.s, so it can be added to beverages for fibre content without turning them syrupy.
Key Specifications
| Dietary fibre | 85-90 percent (dry basis) |
|---|---|
| DE value | ≤ 10 |
| Viscosity (30%) | ≤ 30 mPa.s |
| Solubility | ≥ 99 percent |
| Calories | 1.6-2.0 kcal/g |
| pH (30% solution) | 4.0-6.0 |
Fibre that does not thicken
At 30 percent solids resistant dextrin stays under 30 mPa.s, so it can be added to beverages for fibre content without turning them syrupy. That low viscosity at high load is what separates it from inulin and polydextrose.
Sugar reduction without laxation
It replaces sugar bulk with about 25 percent of the sweetness and a fraction of the calories, and tolerates 30-40 g per day without the laxative effect of some fibres.
Typical Applications
- High-fibre beverages — 2-5 percent adds 2-4 g fibre per serving without viscosity change.
- Sugar-reduced bakery — Replaces part of the sugar and improves crumb moisture.
Frequently Asked Questions
How does it differ from polydextrose?
Lower viscosity at the same solids and better digestive tolerance, at a higher cost.
Is it stable in acid?
Yes, stable across beverage pH and through pasteurisation.
Can it be labelled as fibre?
In most markets yes, at 85-90 percent fibre content by AOAC method.
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