Sgnutri offers tapioca resistant dextrin in powder and syrup formats, with 70% and 90% grades for food and beverage formulations. Choose a format for your mixing process and a fiber grade for your formulation target, then request a quote for the product and quantity you need.
Tapioca resistant dextrin in syrup and powder formats.
Soluble tapioca fiber is a tapioca starch–derived resistant dextrin used to add fiber to foods and beverages. Powder and syrup offer different ways to introduce the ingredient into your batch.
Powder fits premixes and other processes that weigh and blend dry ingredients. It also lets you add fiber separately from the formula's water. For liquid products made from powder, include a dissolution step before evaluating the finished drink's appearance and texture.
Syrup fits a process that adds ingredients as liquids. Both syrup grades have 75.0–75.4% dry matter, so the syrup contributes water as well as solids. Account for that water when balancing the batch; switching from powder to syrup changes more than the ingredient's physical form.
The powder grades specify at least 70% or 90% total fiber on a dry basis. For example, 10 grams of dry matter from the 90% powder grade provides at least 9 grams of fiber, compared with at least 7 grams from the 70% grade. A higher fiber concentration can reduce the dry ingredient mass needed to reach the same fiber target, leaving more room for other ingredients in a fixed serving size.
For syrup, use the fiber assay basis together with dry matter to calculate fiber delivery per pound or kilogram purchased. Ask for the selected syrup grade's fiber assay basis with your quote so you can calculate its contribution to the formula accurately.
90% Tapioca Resistant Dextrin Syrup.
A liquid tapioca resistant dextrin option for adding fiber through a liquid mixing process. Its concentrated syrup format contributes both solids and water to beverages, dairy products, and baked foods.
90% Tapioca Resistant Dextrin Powder.
A high-fiber powder for dry blends and formulations that need more fiber from less dry ingredient mass. It dissolves in water for use in beverages and can also be incorporated into dairy and bakery formulations.
70% Tapioca Resistant Dextrin Syrup.
A 70% grade in liquid form for fiber-enriched beverages and baked foods. It offers the same specified dry matter range as the 90% syrup grade, allowing the fiber grade to be considered separately from the syrup's solids concentration.
70% Tapioca Resistant Dextrin Powder.
A soluble fiber powder for dry blending and fiber enrichment in beverages and baked foods. Its 70% minimum dry-basis fiber specification provides a lower-concentration option for recipes with room for a larger dry ingredient addition.
Water solubility makes tapioca resistant dextrin a candidate for fiber-enriched drinks. Evaluate dissolution, clarity, and mouthfeel at the intended addition level in the complete beverage: acids, flavors, and other solids can change how the finished formula looks and tastes.
Tapioca resistant dextrin can add fiber to dairy formulations. Compare texture and flavor in the actual milk or cultured product, since the protein, fat, and total solids determine the base into which the fiber is added.
Tapioca resistant dextrin can increase the fiber content of bread, biscuits, and other baked foods. Balance added water and solids during trials, especially when using syrup, because that balance affects dough handling and the texture after baking.
Tell Sgnutri which product you need, your intended application, estimated order quantity, and delivery country. If you are choosing between grades or formats, include your target fiber level and whether your process uses dry or liquid ingredient addition.
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