Resistant Maltodextrin Powder Tapioca

Food Ingredient Tapioca Resistant mataltodextrin Powder

 The resistant dextrin also called Resistant Maltodextrin,a kind of Soluble Tapioca Fiber, is mainly due to the fact that under the action of acid and heat, starch molecules are first degraded to produce some monosaccharides, disaccharides, oligosaccharides and small molecular dextrins. At high temperature, these small molecules will be re polymerized, and the re polymerized glucose molecules may not be α- 1,4 glycosidic bond and α- 1,6, but it is possible to generate α、β- 1,2 and α、β- 1,3 and L-glucan, etc. These bonds cannot or are difficult to be  degraded by α- Amylase and glucoamylase, so it called resistant dextrin.

Food Ingredient Resistant Matodextrin Powder physical character:

1.High dietary fiber content　≥90%（AOAC2001.03）
2.High solubility　≥75%以上（20℃）
3.Ｈigh stability　Heat and acid resistance
4.Ｈigh anti-moisture performance
5.Low sweetness, only 10% of sugar
6.Low viscosity,about 15cps(30℃,30% solution)
7.Low water activity

8.Low calorie,about 1.7Kcal/g

Resistant maltodextrin, the subject of this GRAS notification, is a specialty dextrin that is produced using a starch hydrolysis and transglucosidation    /repolymerization, followed by a series of purification, and spray drying. This process produces an indigestible, mostly soluble dextrin with an elevated fiber content. Thus, it belongs to the non-digestible carbohydrates or dietary fiber category. It is odorless, white or almost white, and non-hygroscopic. Bailong's resistant maltodextrin can be derived from either corn or tapioca starch. 

Resistant Maltodextrin is proposed for use as a food ingredient. Bailong's resistant Maltodextrin is intended to be used in the following food categories at approximately 1.2 to 10 g/serving: 

(1) baked goods; (2) beverages liquid non-dairy; (3) cereals and granola bars; (4) condiments and dressings; (5) confections; (6) dairy beverages; (7) dairy non-beverages; (8) frozen desserts; (9) gravies and sauces; (10) meal replacements; (11) pasta and grain products; (12) prepared meals and soups; (13) processed fruits including processed dried fruits; (14) shelf-stable desserts; (15) snacks and crackers; (16) dry beverage powder; and (17) nutrition bars. The new category, nutrition bars, has been added to the intended use and use levels listed in GRN 436.