Resistant Dextrin

Execution Standard                                                         GB 1886.342-2021

Project indicators

Identification meets the requirements

Resistance dextrin content (on a dry basis), w/%                 ≥90.0 

Total dietary fiber (on a dry basis), w/%                                 ≥85.0 

glucose, w/%                                                                             ≤4.0 

DE value (glucose equivalent)                                                ≤ 10.0

PH (10g/100mL aqueous solution)                                         4.0-6.0

Dry reduction, w/%                                                                   ≤7.0                 

Burning residue, w/%                                                              ≤0.5 

Lead (Pb)/(mg/kg)                                                                    ≤ 0.1

Total arsenic (calculated as As)/(mg/kg)                               ≤ 0.05

Total colony count/(cfu/g)                                                       ≤ 1000

Coliform bacteria/(MPN/100g)                                                ≤ 30

Mold and yeast/(cfu/g)                                                            ≤ 100

Pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella) shall not be detected

[Sensory requirements]

-Color: White to slightly yellow

-Status: Amorphous powder, no lumps

-Solubility: Easily soluble in water, forming transparent or semi transparent viscous solutions, insoluble in organic solvents such as ethanol and ether

-Odor: Has a slight malt aroma, no off flavors, and no irritating odors

[Purpose]

Soluble dietary fiber, thickeners, stabilizers, low calorie fillers, with only half the calories of sucrose. Not easily digested and absorbed by the human body, it can promote intestinal peristalsis, increase fecal volume, and regulate intestinal microbiota balance; It can slow down the rate of postprandial blood sugar rise, reduce blood cholesterol levels, and has good water holding, thickening, and thermal stability. It can improve the texture and taste of food and mask unpleasant flavors. Widely used in beverages, dairy products, baked goods, candies, meal replacements, health foods, etc., used in moderation according to production needs, especially suitable for the research and development of low sugar, low calorie, high fiber foods, to meet the needs of sugar control, weight loss, and intestinal health.

[Packaging]

Using kraft paper outer bag lined with polyethylene film bag (or aluminum-plastic composite bag) for packaging

Net weight 25kg/bag