Soluble Fiber Tapioca Dextrin
Our TAPIOCA Dextrin Starch line includes both non-GMO and traditional products. These starches can be used in carriers in dry mixes, as thickeners in liquid foods, and as film formers in food coatings. TAPIOCA Dextrin offers varying levels of solubility. This starch line acts as an adhesive coating for candy, snack and vegetable, and meat substrates. In batters and breadings, it enables expansion of the coating during baking or frying.
At Bailong Chuangyuan, our texturants range now offers a comprehensive array of non-GMO offerings for all regions, providing our customers with choices to fit their needs. Our Non-GMO ingredients offer the same functionality as their traditional counterparts without compromising on taste or texture. Meaning you can offer your consumers the foods and beverages they love with a label they can understand and trust.
Product Introduction
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 20 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
