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Digestion-Resistant Maltodextrin
Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers but have little chemical or nutritional similarity. The digestion-resistant maltodextrins ,also called resistant maltodextrins, are defined as nutritional food additives due to their ability upon fermentation in the colon to yield short-chain fatty acids, which contribute to gastrointestinal health.
Digestion-resistant maltodextrins are white solids resulting from the chemical processing of plant starches, and are processed using methods specifically to be resistant to digestion. They are used as ingredients in many consumer products, such as low-calorie sweeteners, and are considered GRAS.
Digestion-resistant maltodextrins are a chemical family much larger than the family of digestible maltodextrins. other names used to identify digestion-resistant maltodextrin as an ingredient in foods for regulatory purposes include soluble fiber, resistant dextrin, or dextrin.
The digestion-resistant maltodextrin ingredient has several properties exploited in food or beverage manufacturing, it is a low-moisture (5% water), free-flowing, fine white powder that disperses readily in water; it is clear in solution with low viscosity; it is odorless, slightly acidic, and has a bland flavor .
Digestion-resistant maltodextrin is included among other sources as functional fiber, meaning its use in foods may provide improved function of the gastrointestinal system. The low molecular weight, low viscosity, high water solubility, and resistance to enzymatic activity allow digestion-resistant maltodextrin to avoid digestion in the gastrointestinal tract.

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Such properties may be advantageous to add digestion-resistant maltodextrin as a source of fermentable dietary fiber in food manufacturing, while maintaining the sensory qualities of processed foods. Digestion-resistant maltodextrins, as prebiotic dietary fiber, are additives used in processed foods primarily as bulking agents or with the intent to confer a health effect. The characteristics of digestion-resistant maltodextrins allow them to be added to diverse kinds of food products, such as beverages, dairy products, and desserts.
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