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High-purity resistant dextrin derived from non-GMO cassava, with a dietary fiber content of over 90%, provides excellent binding and prebiotic properties. As a clean label raw material with low sugar index, it is a perfect substitute for IMO and corn fiber. It is widely used in the development of ketogenic, low sugar food and beverage, and can be ordered on a large scale.
≥ 90%
Dietary fiber content
3.5-5.5
pH
up to 160 ℃
Heat resistant temperature
Based on the resistant dextrin structure, it meets the FDA definition of dietary fiber. Compared with the traditional IMO, it is almost not digested and absorbed in the body, which can significantly reduce the blood sugar response and ensure that the product meets the “high fiber” claim standard.
It has strong acid and heat resistance, and maintains stable molecular structure under the processing environment of pH 2-10 and high temperature 160 ℃. In baking, pasteurization or high temperature extrusion process does not degrade, does not change color, prolong the shelf life of finished products.
Extracted from natural cassava rhizomes, naturally gluten-free and non-GMO. Compared with the common corn fiber raw materials, it avoids the allergen risk of genetically modified corn and meets the strict needs of consumers for “natural ingredients” and “clean labels.
Not only a fiber supplement, but also a highly effective thickener and moisturizer. Can significantly improve the creaminess of low-fat ice cream, or prevent high-protein bars from hardening during storage, providing a smooth and delicate taste experience.
As a high-quality prebiotic, it produces short-chain fatty acids by fermentation in the colon to promote the proliferation of beneficial bacteria such as bifidobacteria. Studies have shown that daily intake of 10-15g can effectively improve the intestinal microecology, and gas production is much lower than inulin.
The calories are only 25% of sucrose (about 2.5 kcal/g), with neutral flavor and extremely low sweetness. It is suitable for compounding with stevioside or mogroside to mask the bitter taste of high-fold sweetener and reduce the texture of real sucrose.
| Parameter item | Specifications | Testing Standards |
| Appearance | White powder or slightly yellow transparent syrup | Visual inspection |
| Dietary fiber content | ≥ 90.0% | AOAC 2001.03 |
| Loss on drying (Moisture) | ≤ 5.0% (powder) | Drying method |
| pH value (10% Solution) | 3.5 – 5.5 | pH meter method |
| Total Sugars | ≤ 2.0% | HPLC |
| Ash content | ≤ 0.5% | Burning method |
| Solubility | ≥ 98% (easily soluble in water) | 20℃ water solubility test |
| Shelf Life | 24 months | Store in a sealed, cool place |
Suitable for R & D departments looking for high performance adhesives. The product provides excellent cohesiveness and moisture retention without adding extra sugar, ensuring a soft and chewy texture, making it an ideal base for ketogenic energy bars.
For formulators who develop “zero sugar, low calorie” drinks. Because of its excellent water solubility and clear and transparent solution, it is extremely stable in acidic environment (such as carbonated drinks and fruit juices), and will not produce precipitation or turbidity, which is perfectly suitable for transparent beverage system.
For buyers who specialize in low-carbon baked goods. As a partial substitute for flour, it provides the necessary volume and browning response, while maintaining a very low net carbohydrate content, helping brands create real-tasting ketogenic breads and biscuits.
It is suitable for special food enterprises that pay attention to digestive health. Due to its mild prebiotic properties and extremely high intestinal tolerance, it is very suitable for adding to children’s snacks or elderly nutrition to provide a mild fiber supplement without causing gastrointestinal burden.
It is recommended to slowly add the powder to warm water (about 40-50°C) under stirring to speed up the dissolution and avoid caking. When preparing high-concentration syrup, it is necessary to cooperate with a high-speed shearing machine to ensure homogenization.
When replacing flour or sugar in baking recipes, it is recommended to control the replacement ratio at 10%-30%. Excessive proportions may change the ductility of the dough, and the amount of liquid added needs to be adjusted appropriately to balance the humidity.
For acidic beverages (pH<4.0), it can be added directly before sterilization. This product is resistant to high temperature pasteurization and will not degrade the fiber content due to heat treatment. It is recommended to add 3-6 grams of each beverage to achieve the fiber claim.
This product has a certain degree of hygroscopicity. If it is not used up after opening the bag, it must be immediately heat-sealed or tied to the bag mouth and placed in a cool and dry environment with a relative humidity of less than 60% to prevent powder caking from getting damp.
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High-purity resistant dextrin derived from non-GMO cassava, with a dietary fiber content of over 90%, provides excellent binding and prebiotic properties. As a clean label raw material with low sugar index, it is a perfect substitute for IMO and corn fiber. It is widely used in the development of ketogenic, low sugar food and beverage, and can be ordered on a large scale.
Dietary fiber content
≥ 90%
pH
3.5-5.5
Heat resistant temperature
up to 160 ℃
Based on the resistant dextrin structure, it meets the FDA definition of dietary fiber. Compared with the traditional IMO, it is almost not digested and absorbed in the body, which can significantly reduce the blood sugar response and ensure that the product meets the “high fiber” claim standard.
It has strong acid and heat resistance, and maintains stable molecular structure under the processing environment of pH 2-10 and high temperature 160 ℃. In baking, pasteurization or high temperature extrusion process does not degrade, does not change color, prolong the shelf life of finished products.
Extracted from natural cassava rhizomes, naturally gluten-free and non-GMO. Compared with the common corn fiber raw materials, it avoids the allergen risk of genetically modified corn and meets the strict needs of consumers for “natural ingredients” and “clean labels.
Not only a fiber supplement, but also a highly effective thickener and moisturizer. Can significantly improve the creaminess of low-fat ice cream, or prevent high-protein bars from hardening during storage, providing a smooth and delicate taste experience.
As a high-quality prebiotic, it produces short-chain fatty acids by fermentation in the colon to promote the proliferation of beneficial bacteria such as bifidobacteria. Studies have shown that daily intake of 10-15g can effectively improve the intestinal microecology, and gas production is much lower than inulin.
The calories are only 25% of sucrose (about 2.5 kcal/g), with neutral flavor and extremely low sweetness. It is suitable for compounding with stevioside or mogroside to mask the bitter taste of high-fold sweetener and reduce the texture of real sucrose.
| Parameter item | Specifications | Testing Standards |
| Appearance | White powder or slightly yellow transparent syrup | Visual inspection |
| Dietary fiber content | ≥ 90.0% | AOAC 2001.03 |
| Loss on drying (Moisture) | ≤ 5.0% (powder) | Drying method |
| pH value (10% Solution) | 3.5 – 5.5 | pH meter method |
| Total Sugars | ≤ 2.0% | HPLC |
| Ash content | ≤ 0.5% | Burning method |
| Solubility | ≥ 98% (easily soluble in water) | 20℃ water solubility test |
| Shelf Life | 24 months | Store in a sealed, cool place |
Suitable for R & D departments looking for high performance adhesives. The product provides excellent cohesiveness and moisture retention without adding extra sugar, ensuring a soft and chewy texture, making it an ideal base for ketogenic energy bars.
For formulators who develop “zero sugar, low calorie” drinks. Because of its excellent water solubility and clear and transparent solution, it is extremely stable in acidic environment (such as carbonated drinks and fruit juices), and will not produce precipitation or turbidity, which is perfectly suitable for transparent beverage system.
For buyers who specialize in low-carbon baked goods. As a partial substitute for flour, it provides the necessary volume and browning response, while maintaining a very low net carbohydrate content, helping brands create real-tasting ketogenic breads and biscuits.
It is suitable for special food enterprises that pay attention to digestive health. Due to its mild prebiotic properties and extremely high intestinal tolerance, it is very suitable for adding to children’s snacks or elderly nutrition to provide a mild fiber supplement without causing gastrointestinal burden.
It is recommended to slowly add the powder to warm water (about 40-50°C) under stirring to speed up the dissolution and avoid caking. When preparing high-concentration syrup, it is necessary to cooperate with a high-speed shearing machine to ensure homogenization.
When replacing flour or sugar in baking recipes, it is recommended to control the replacement ratio at 10%-30%. Excessive proportions may change the ductility of the dough, and the amount of liquid added needs to be adjusted appropriately to balance the humidity.
For acidic beverages (pH<4.0), it can be added directly before sterilization. This product is resistant to high temperature pasteurization and will not degrade the fiber content due to heat treatment. It is recommended to add 3-6 grams of each beverage to achieve the fiber claim.
This product has a certain degree of hygroscopicity. If it is not used up after opening the bag, it must be immediately heat-sealed or tied to the bag mouth and placed in a cool and dry environment with a relative humidity of less than 60% to prevent powder caking from getting damp.
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