If only from the literal point of view, the word "resistant dextrin" seems to be unable to let us associate it with dietary fiber. In fact, resistant dextrin is not only dietary cellulose, but also the most typical water-soluble dietary cellulose. Nowadays, resistant dextrin is not only used in dietary supplements, functional food, health products, but also extends its main use to the industry of unique medicine and secret recipe food. The typicality of water-soluble dietary fiber means that the definition of dietary fiber has been gradually improved with people's cognitive ability since the Canadian biologist Eben Hipsley first proposed the definition of "dietary fiber" in 1953.
The definition of dietary cellulose varies from country to country. In 2004, the Federation of Codex Alimentarius of the world thinks that dietary cellulose should have at least one of the following characteristics: pure natural edible sugar polymer in the food materials consumed; sugar polymer that can be obtained from raw materials by physical, enzymatic or chemical methods. At the same time, it should have the following characteristics together: increasing the excreta quantity, promoting the sigmoid colon alcohol production, reducing the blood total cholesterol (TL) and / or low-density cholesterol (LDL) concentration value, reducing postprandial blood glucose and / or insulin glargine concentration value. The definition of dietary fiber in China is obtained by China Health Care Association. Dietary fiber usually refers to the amount that is not easily digested and absorbed by pepsin Sugar ingredients. Its key source is the cell wall of green plants, including methyl cellulose, hemicellulose, epoxy resin, pectin, lignocellulose and so on.
According to the different water solubility of dietary cellulose, it can be divided into two categories: soluble chemical fiber (SDF) and insoluble chemical fiber (IDF). The two types of chemical fibers often have relative physical and mental health benefits, but insoluble chemical fibers often produce unexpected taste or flavor for the production and processing of food because of their rough taste. Water-soluble chemical fibers, such as polymer material water-soluble chemical fibers, are often "stumped" in food processing because of their high viscosity and high gelatinization. In recent years, the emergence of low viscosity water-soluble chemical fiber makes dietary cellulose more and more easily accepted. Resistant dextrin is undoubtedly the most representative commodity of low viscosity water-soluble chemical fiber.
At the beginning of the manuscript, it is often said that there is no way to associate resistant dextrin with dietary cellulose. When the root cause is mentioned "dextrin", people will first think of "tapioca starch" because of "dextrin". It is a substance that deepens the conversion of cassava starch, and in most people's impressions, "tapioca starch" and "chemical fiber" seem to be irrelevant. In fact, although resistant dextrin is made of tapioca starch, it has experienced the whole process of dextrinization and separation and purification. In the whole process of dextrinization, tapioca starch has undergone a necessary level of hydrolysis and then polymerized. It produces glycosidic bonds that cannot be broken by pepsin, and then converts tapioca into chemical fibers that cannot be digested and absorbed in the colon.
After the paste refining, the separation process ensures that the content of resistant dextrin is suitable to be spread all over the place, so that the rheological and technical properties are stable, and the water content of the resistant dextrin exceeds the estimated level. It then went through a specially developed process that included the removal of monosaccharides and disaccharides and final spray drying to obtain the final product. Since resistant dextrin is not digested and absorbed by body pepsin (such as pepsin, fructose pepsin), it is not easy to digest in the digestive system (around the sigmoid colon) and can enter the intestine immediately. Consequently, this kind of low-calorie food raw material can be used as dietary cellulose to give full play to various physiological functions.
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