Resistant Maltodextrin

Resistant Maltodextrin is a digestion-resistant, enzymatically modified glucose polymer derived from starch; unlike the corn, tapioca and rice grades it carries no single CAS number or defined molecular formula because enzymatic rearrangement introduces a high proportion of non-alpha-1,4/1,6 glycosidic linkages. It is produced by enzymatically treating hydrolysed starch so that a large fraction of the glucose bonds are converted into digestion-resistant linkages, and it is standardized to at least 90% soluble dietary fibre by AOAC 2001.03. This distinguishes it analytically from the conventional low-DE bulking maltodextrins, which are characterized by dextrose equivalent (DE 10-19) rather than by soluble-fibre content. It is highly water-soluble and supplied as a free-flowing powder. We manufacture it into powders, liquids and gummies.

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