Apimar Foods (EN) › Sweeteners & fibres › Resistant dextrin
Resistant dextrin is a soluble fibre made by controlled treatment of starch, most often maize or wheat. Unlike inulin and oligofructose it is not a fructan, and that has one practical consequence: it is stable at acidic pH and under long heating. Where other fibres break down to simple sugars, resistant dextrin goes through the process unchanged. Apimar Foods supplies it to food manufacturers across Europe.
Technical data
| Parameter | Value |
| Name on label | resistant dextrin or soluble maize fibre |
| Source | maize or wheat starch |
| Fibre content in dry matter | typically 85–90% |
| Form | powder or syrup |
| Sweetness vs sucrose | practically none |
| Energy value | 2 kcal/g – EU conversion factor for fibre |
| Effect on viscosity | minimal, even at high dosage |
| Process stability | high – acidic pH, pasteurisation, baking, extrusion |
Resistant dextrin, oligofructose or inulin
All three raise the fibre content in the nutrition declaration. The difference shows only in the process and in how much they change the finished product.
| Criterion | Resistant dextrin | Oligofructose | Inulin syrup |
| Source | cereal starch | chicory or sucrose | chicory |
| Stability at low pH and heating | very high | limited | limited |
| Effect on viscosity | minimal | low | noticeable |
| Sweetness | none | approx. 0.3–0.5 of sucrose | none |
| Tolerance at higher doses | usually better | lower | lower |
| When to choose | acidic drinks, baking, extrusion, high fibre | when residual sweetness is needed | for texture and the claim |
Resistant dextrin is usually the safest technological choice, but it gives neither sweetness nor texture. If you need either, see oligofructose or inulin syrup.
Applications
- Drinks, including low-pH and pasteurised
- Bakery and bread
- Bars and extruded products
- Breakfast cereals
- Dairy products
- Sports and nutrition products
- Foods with a high declared fibre content
Technical notes
Its main advantage is process stability. In a drink below pH 4 that is pasteurised, oligofructose and inulin partly hydrolyse to simple sugars – resistant dextrin does not. When reformulating a drink it is usually the only sensible choice.
It barely affects viscosity, so it can be added in large amounts without changing consistency. This makes it easier to reach the „high fibre” threshold.
It is neither sweet nor texturising – when sugar is removed, sweetness and body have to be restored separately.
Fibre content depends on the analytical method used (AOAC 2001.03, 2009.01 or 2011.25). Check which method the CoA is based on, as it determines the fibre value you declare.
Labelling and EU regulations
Counts as dietary fibre. Nutrition claim thresholds under Regulation (EC) No 1924/2006: „source of fibre” from 3 g per 100 g, „high fibre” from 6 g per 100 g.
There is no specific authorised health claim for it – the EU claim on stool frequency applies only to native chicory inulin. Communication is based on fibre nutrition claims and on sugar reduction.
The name on the label depends on the source and process – confirm it from the specification before designing packaging.
Supply and documentation
- Samples for recipe trials before the first order
- Specification, certificate of analysis (CoA) for each batch, allergen and GMO statements
- Safety data sheet where applicable
- From single pallets to full truckloads – quantities, packaging and delivery terms (Incoterms) are confirmed in each quotation
- Deliveries to customers in Poland and across Europe
Request a quote or a sample. Tell us the ingredient, the estimated volume and your application – we reply with a proposal, specification and price within one business day. Send an inquiry →
Frequently asked questions
How is resistant dextrin different from maltodextrin?
Digestibility. Maltodextrin is digested and counts as available carbohydrate; resistant dextrin is mostly not digested and counts as fibre.
Will it survive pasteurisation in an acidic drink?
Yes – that is its main advantage over inulin and oligofructose.
Will it change the consistency of my product?
Minimally. Even at a high dosage the effect on viscosity is small, which is why it works in drinks.
Can I claim „high fibre”?
Yes, if the finished product contains at least 6 g of fibre per 100 g.
Related ingredients
- Resistant dextrin syrup – the same fibre in liquid form, approx. 70% dry matter
- Oligofructose syrup – fibre with residual sweetness
- Inulin syrup – texture and authorised claim
- Sweeteners – to restore sweetness
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