Definition:

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NutuFibraz®Resistant dextrin Health Benefits:

NutuFibraz®Resistant dextrin is a low-calorie, water-soluble dietary fiber derived from starch via a specialized enzymatic hydrolysis and rearrangement process. NutuFibraz®Resistant dextrin is stable, highly soluble, and mild-tasting, and is widely used in the food industry and health sector.

Particularities of NutuFibraz®Resistant dextrin:

Product Specifications:

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Product quality standards:

● Food grade, In-house

▶ Regulate intestinal function

NutuFibraz®Resistant dextrin Applications:

NutuFibraz®Resistant dextrin cannot be broken down by human digestive enzymes, but beneficial gut bacteria, such as bifidobacteria and lactobacilli, can ferment and utilize it as a nutrient for probiotics. This helps maintain a balanced gut microbiota and inhibits the growth of harmful bacteria. As a soluble fiber, resistant dextrin absorbs water and expands, increasing the moisture and volume of stool and stimulating intestinal peristalsis. This promotes bowel movements and alleviates constipation. Short-chain fatty acids (SCFAs), such as butyric acid, are produced during the fermentation of resistant dextrin. These SCFAs provide energy for intestinal epithelial cells, helping maintain the integrity of the intestinal mucosa and enhancing intestinal barrier function.

■ Source

Japanese scientists invented resistant dextrin in the late 1980s. A patent application was filed in Japan in 1989, followed by subsequent applications in Europe and the United States. In 2007, Matsutani Chemical Industry Co., Ltd., based in Japan, filed a patent application for a manufacturing method of resistant dextrin containing isomerized sugars. In 2012, China's Ministry of Health classified resistant dextrin as a general food. Resistant dextrin is typically produced using edible starches, such as corn or wheat starch, as the raw material. Through dextrinization under acidic conditions, the starch undergoes hydrolysis and re-polymerization to form a glucose polymer with a unique structure. The final product is then produced through separation and purification steps.

NutuFibraz®Resistant dextrin is available in the following specification and contents:

☑  NutuFibraz®Resistant dextrin powder 85%/90%/95%

NutuFibraz®Resistant dextrin is highly soluble and does not cause precipitation or separation when added to beverages. It also has a minimal impact on the original flavor of the beverage. It can increase the dietary fiber content of products to meet consumer demand for "low-sugar, healthy" options. When added to dairy products, resistant dextrin improves texture, increases viscosity, and promotes gut health. When added to milk powder, resistant dextrin enhances nutritional density, making it ideal for elderly individuals or functional milk powder. Resistant dextrin has water- and oil-holding properties. When added to baked goods, resistant dextrin can delay the aging process and extend the shelf life of baked products. It can also replace some of the flour, reduce calories, and increase dietary fiber content, making it ideal for producing "low-sugar, high-fiber" baked goods. Resistant dextrin is only 10%-30% as sweet as sucrose, so adding it to candies and snacks can reduce sucrose usage and lower product calories.

As a prebiotic, NutuFibraz®Resistant dextrin is often combined with probiotics to create health supplements, such as capsules or powders, that help regulate gut microbiota and improve issues like constipation and diarrhea. For diabetic patients or individuals trying to lose weight, resistant dextrin can be a key ingredient in meal replacement powders and nutrition bars. It slows blood sugar spikes and enhances satiety, which helps with blood sugar management and weight control. Due to its lipid-regulating effects, some health supplements pair resistant dextrin with plant sterols, omega-3 fatty acids, and other components to reduce the risk of cardiovascular disease. Adding an appropriate amount of resistant dextrin to infant cereal-based complementary foods can mimic the dietary fiber found in breast milk. This promotes intestinal development in infants, alleviates constipation, and ensures safety. NutuFibraz®Resistant dextrin can serve as an easily digestible source of dietary fiber for elderly individuals with weaker intestinal function. It can be added to products such as formula milk powder for the elderly and nutritional porridge to help maintain intestinal health and nutritional balance. Resistant dextrin can be used in formula foods intended for medical purposes for patients with conditions such as diabetes and obesity. It helps manage these conditions by controlling blood sugar responses and calorie intake.

■ Structural Characteristics

The core component of resistant dextrin is glucose units connected by glycosidic bonds to form linear or branched polymers. Its molecular weight typically ranges from 2,000 to 20,000 daltons, and the average degree of polymerization (the number of glucose units per molecule) is approximately 15 to 30. Its molecular chains are shorter than those of ordinary starches (such as amylose and amylopectin), but they are structurally more complex. Resistant dextrin retains some of the glucose backbone characteristics of starch. Glucose in ordinary starch is primarily connected via α-1,4 glycosidic bonds in the linear portions and α-1,6 glycosidic bonds at the branched connection points. These bonds can be broken down by amylase enzymes, such as α-amylase, in the human digestive tract. Resistant dextrin's unique feature is that, after enzymatic hydrolysis and high-temperature treatment, some glycosidic bonds undergo isomerization. This forms numerous bond types that amylase has difficulty recognizing, such as α-1,2 and α-1,3 glycosidic bonds. Due to intramolecular rearrangement, it also forms distorted spatial structures that hinder enzyme binding and hydrolysis. Even if some α-1,4 and α-1,6 glycosidic bonds are retained, their arrangement becomes more complex, making them difficult for digestive enzymes to break down efficiently. Consequently, resistant dextrin resists digestion and absorption in the small intestine, entering the large intestine directly.

NutuFibraz®Resistant dextrin binds to cholesterol and bile acids in the intestines. This reduces their reabsorption and promotes their excretion from the body through feces. In response to the loss of bile acids, the liver uses cholesterol from the bloodstream to synthesize more, which lowers total cholesterol and low-density lipoprotein (LDL) levels and protects cardiovascular health. Resistant dextrin improves blood viscosity indirectly by regulating blood sugar and lipid levels, which reduces the risk of cardiovascular diseases, such as atherosclerosis.

▶ Cardiovascular health

Ingredients:

● Resistant dextrin and does not contain any other additives.

NutuFibraz®Resistant dextrin is a high-viscosity substance that forms a gel in the intestines. This gel envelops carbohydrates in food, slowing down their breakdown and absorption by digestive enzymes. This reduces the postprandial rise in blood sugar levels and minimizes blood sugar fluctuations. Long-term consumption of resistant dextrin may improve insulin resistance and enhance cellular responsiveness to insulin, which could help diabetic patients manage their blood sugar.

▶ Stabilize blood sugar

NutuFibraz®Resistant dextrin absorbs water and expands in the stomach, creating a strong feeling of fullness and delaying hunger. This reduces food intake during meals and snacks, helping control total calorie intake. Resistant dextrin's fermentation products, short-chain fatty acids, regulate enzymes related to fat metabolism. They inhibit fat synthesis and accumulation and promote fat oxidation and decomposition.

▶ Weight management

■ Technical characteristics

The preferred raw material for resistant dextrin is starch with a high amylose content, such as corn starch with approximately 25% amylose. Its molecular structure is more easily hydrolyzed and rearranged by enzymes to form resistant structures. Other starches, such as wheat and potato starch, may also be used with specific adjustments according to product requirements. The starch is mixed with water to form a slurry, and the pH is adjusted to create an acidic environment for subsequent reactions and promote the initial hydrolysis of starch molecules. Some processes may undergo gelatinization first to enhance contact efficiency between the starch and the enzymes or chemical reagents.

The conversion reaction is key to forming resistant dextrin's special structure. The current mainstream process uses enzymatic hydrolysis combined with heat treatment instead of the earlier purely chemical method, reducing chemical pollution. First, α-amylase is added to the starch slurry. Then, the reaction is conducted at 50-90°C to break the α-1,4 glycosidic bonds of the starch molecules. This generates short-chain dextrins. Controlling the degree of hydrolysis in this step is crucial to avoid over-hydrolysis into glucose, which reduces the content of the resistant component. The hydrolyzed dextrin solution is then heated to high temperatures (120-160°C) under acidic conditions for thermal treatment. This causes the short-chain dextrin molecules to relink and form branched structures. At this stage, enzymes such as glucose transferase can be added to promote further molecular rearrangement and increase the proportion of resistant components.

The product obtained after the conversion reaction is a mixed system containing resistant dextrin, glucose, unreacted starch, and other substances. This mixture requires purification through steps such as neutralization, decolorization, and separation. The purified resistant dextrin solution is concentrated by vacuum evaporation to a solids content of 60–80%, and then dried by spray or drum drying to produce a white, powdered final product. The dried product is screened to ensure a uniform particle size, and ultimately packaged as a food-grade raw material.

☑  NutuFibraz®Resistant dextrin syrup 85%