Difference between resistant dextrin and resistant starch

Resistant dextrin is processed from ordinary corn starch or wheat starch. The process is to decompose starch into dextrin at high temperature, and then form some anti-digestion glycosidic bonds during the repolymerization process, thereby producing resistant dextrin. Then through separation, purification and refining, a high-purity resistant dextrin product is obtained.

The effect of resistant dextrin is similar to that of resistant starch. The difference is that resistant starch belongs to insoluble dietary fiber, while resistant dextrin belongs to soluble dietary fiber. In terms of taste, resistant dextrin is better than resistant starch.

And the resistant dextrin has low calories (0.5kal/g～1.4kal/g), heat resistance, acid resistance, pressure resistance, freezing resistance, easy to store, and added to food as dietary fiber will not change the final quality of the product . So many foods will add it.