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1、Why?Male FemaleTowards healthy food in mass marketLIGHTLow fat Low Sugar Low CarbNATURALOrganic TraditionalFUNCTIONAL+Special diets +Vitamins +MineralsPriceproblemBalanceOF pleasure&healthFor allTasteproblemMarketingproblemResistant dextrinsResistant dextrinsWhat is resistant maldextrin?Resistant ma
2、ldextrin a natural soluble fibrewith outstanding digestive tolerance,making possible high fibre enrichmentfor a complete efficacy in energy releasewhile giving excellent taste to food.Moreover,it is very easy to use andcost-effective.Resistant Maldextrin,a low caloric valueKcal/g0Cellulosis fibre2So
3、luble fibre4Standard Carb&Proteins7Ethanol9FatPREPAREDextrinificationChromatographyPurificationDryingAgglomerationStarch is used as raw materialThe starch is heated with food grade acidThe right glucidic profile is selectedThe product is made clean and easy to useresistant maldextrinResistant Maldex
4、trin provides outstanding digestive tolerancebecause of slow and balanced assimilation10-15%hydrolysed75%fermented10%excreted100%ingestedMouth&StomachSmallintestineLargeintestineFecesNo tooth decayApprox.0.5 kcal/gApprox.1.5 kcal/gslowly releasedNo energy butgood for transit.Resistant Maldextrin LON
5、G LASTING ENERGY240Time(minutes)356789100306090120 150180 210Glycaemia(mmol/l)4DEXTROSEHigh GI:feel hungry after3 hours due to action of insulinResistant Maldextrin Low GI:25%vs glucoseResistant Maldextrin Low viscosity110100100010000100000102030405060Temperature(C)Viscosity(mPa.s)Resistant maldextr
6、in Fructo oligosaccharideGum arabicViscosity of Resistant Maldextrin in comparison with other fibres(50%DS).Resistant Maldextrin LONG LASTING ENERGYResistant MaldextrinResistant MaldextrinResistant Maldextrin Positive effect on pastry softness and shelf lifeImprovement absorption Calcium,Magnesium,I
7、ron,ZincA high solubility and a low viscositythat permits trouble-free uses on industrial linesLaxativity risk reduction in sugar-free confectioneryImprovements in taste,texture characteristics.Positive effect on bread.Beverage mouthfeel improvementreplaced of fat and sugarFat absorption reduction in snacksPrebiotic