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Model NO.	FD087
Powder	Yes
Customized	Customized
Certification	ISO 9001
Suitable for	Adult
State	Solid
Purity	>99%
Transport Package	as Required
Specification	25kg/Drum, DRUM, Aluminum Foil Bag
Trademark	ALLRIGHT G. C.
Origin	Shandong
Production Capacity	50000 Kilogram/Kilograms Per Month

Product Description

Product name	Food Additive Thickeners raw material Resistant dextrin powder with best price
Appearance	white powder
CAS	9004-53-9
MF	(C6H10O5)n
EINECS No.	232-675-4
Shelf life	2 years
Storage	Keep in cool dry place.

The resistant dextrin is white to light yellow powder, slightly sweet, no other odor, good water solubility, 10% aqueous solution is transparent or light yellow, pH is 4. 0~ 6. 0. The viscosity is very low, and the viscosity value changes little with changes in shear rate and temperature. The resistant dextrinhas low calorific value, heat resistance, acid resistance and freezing resistance, and can be used as a low-calorie soluble food material in the food industry.

Application in dairy productsResistant dextrin can be added as easily as sugar or sugar without affecting the original flavor of the food, and is therefore applied to milk beverages that make dietary fiber fortified dairy products or dietary fiber. Due to resistant dextrin and fat It has a similar taste, low calorie, and can also be used as a low-calorie maltodextrin that matches the flavor of dairy products. For example, it can replace a part of sugar or fat to prepare low-calorie ice cream, low-fat yogurt drinks, etc. The consumption of fermented milk and lactic acid beverages is increasing, and the addition of resistant dextrin makes the biological functions ofresistant dextrin and enteric beneficial bacteria such as lactic acid bacteria and bifidobacteria more fully exerted, resulting in a great phase. Multiply the effect. Application in infant foodInfants and young children, especially after weaning, have a sudden decrease in bifidobacteria, resulting in diarrhea anorexia, stunting, and reduced utilization of nutrients. Eating water-soluble resistant dextrin foods can improve nutrient utilization and promote calcium and iron. Absorption of trace elements such as zinc.Application in noodle productsAdding different types of dietary fiber to bread, taro, rice and noodles can increase and improve the color of the bread. The amount of dietary fiber added in the amount of 3% to 6% of flour can strengthen the dough, and the taste of the steamed bun is good. After the noodles are added, the strength of the raw noodles is weakened, but the strength is increased after cooking. Generally, the noodles after the addition treatment have good toughness, and are resistant to boiling and boiling. The biscuits and cakes have a large amount of sugar oil in the preparation, and the moisture content is relatively low, It is necessary to add dietary fiber. The baking of biscuits has low requirements on the quality of flour, and it is easy to add resistant dextrin in a large proportion. It is more conducive to making a variety of health-care biscuits based on fiber function. Pastries contain a lot of water in the production. When baking, it will solidify into a soft product to affect the quality. Water-soluble resistant dextrin is added to the pastry to keep the product soft and moist, increase the shelf life, and extend shelf storage time.Application in meat productsDietary fiber and protein form a thermostable 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. Moreover, dietary fiber can also absorb aroma. To prevent the volatilization of the aroma. Adding a certain amount of dietary fiber can increase the product yield and enhance the taste and quality. The 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 with health care function

ApplicationThe resistant dextrin is processed from starch. which is extracted and refined by industrial technology. It is a low molecular weight water-soluble dietary fiber. It is analyzed by methylation. It has been shown to have a more complex branching structure than the raw starch. It is speculated that these branched structures are the intramolecular dehydration or dissociated glucose residue transfer of the reducing glucose end groups contained in the starch during the thermaldecomposition process. The resistant dextrin is different from the usual amylase decomposition products.Because the starch undergoes acid thermal decomposition, the transfer reaction and the reverse synthesis reaction proceed simultaneously, creating a new combination.

Serial Number	Item	Standard	Inspection Result
1	Appearance	White powder of with little yellow shadow has no fixed shape	pass
2	Smell	It has special smell of Malt-dextrin and no exceptional smell	pass
3	Taste	Sweetless or little sweetness, no other taste	pass
4	Moisture%	≤6	5.80
5	PH(in 50% water solution)	4.5-6.5	4.95
6	Iodine reaction	No blue reaction	pass
7	De-equivelent,%	15-20	18
8	Sulphated Ash%	≤0.6	0.30
9	Solubility%	≤100	99.81
10	pathogenic Bacterium	not exist	pass
11	Total plate count,cfu/g	≤1500	10
12	Packing	In 25 kg pp bags
13	Storage	Kept in dry, cool and ventilable place
14	Shelf-life	24Months Min.