Are functions of resistant dextrin similar to sweeteners in sugar reduction?The answer is no.
Below are quick highlights of this article:
1. Sweeteners are mainly used to substitute sugar and keep the sweet taste.
2. Resistant dextrin, besides keeping the sweet taste can also keep many other non-sweetening functional properties of sugar.
3. Resistant dextrin can also be used to reduce the problems caused by sugar such as rise of blood glucose following a meal, and helping consumers maintain a steady energy level.
What is resistant dextrin? Common names used to identify resistant maltodextrin/dextrin as an ingredient include soluble corn fiber, resistant wheat dextrin, soluble wheat fiber, and wheat dextrin. For example, the resistant dextrin of our strategic partner Jianlong Biotechnology Co., Ltd is small molecule water soluble corn fiber.
What are sweeteners? Sweeteners are sugar substitutes food additives that provide a sweet taste like that of sugar while containing significantly less food energy than sugar-based sweeteners. Common sweeteners are stevia, aspartame, tagatose, sucralose and saccharin.
With the increased demanding of consumers on weight management and proactive health, sugar reduction becomes more and more popular in the food and beverage market.
Many consumers simply equate sugar reduction with calorie reduction, but things aren’t always that simple. Since sugars also influence texture and other quality characteristics, formulators may attempt to maintain quality in other ways, and the resulting reformulations may not necessarily be lower in calories.
Sweeteners are mainly used to substitute sugar and keep the sweet taste. While, besides keeping the sweet taste, resistant dextrin can keep many of the non-sweetening functional properties of sugar offering a real option for replacing sugar while achieving calories reduction. Examples of the non-sweetening functional properties of sugar are adding tenderness, browning , viscosity and even helping to preserve the food.
What’s more, resistant dextrin can also be used to reduce some problems caused by sugar such as rise of blood glucose following a meal, and helping consumers maintain a steady energy level.