Food Grade Dextrin

Dextrin is obtained by roasting of native starch with acid and application of heat. Dextrin is high soluble, high fiber content, low viscous, adhesive and stable in its properties. SM FDEX creates low viscous, transparent gel.Characteristics:• Water soluble • Alternative source of soluble fiber • Sugar reducer • Replace sugar by offering option to reduce sugar and to achieve caloric reduction • Fat replacer • Thickener • Binder •Used as adhesive in food • Used to increase consistency • Low and stable viscosity • Improves mouthfeel • Masks metallic flavors • Bright appearance and colorApplications Bakery, Savory and snacks In the structure of the product; •Provides fiber supplement for foods •Used as a crisping agent •Improves the textural properties of the product, •Gives a uniform appearance, •Gives a crispiness, •Gives a fluffy look •And helps to maintain the crispy and fluffy look for a certain period of time In the coating dough; •Used as a crisping agent •Improves the textural properties of the product •Gives a uniform and attractive appearance •Gives a fluffy look •Gives freeze-thaw texture stability •Maintain foods textural properties for a certain period of timeProcessed Meat •Used as a fat replacer •Acts like adhesive/binderConfectionary •Used as a sugar reducer •Decrease calorie •Enhance fiber content •Source of soluble fiber • Act as a prebiotic Fruit Juice •Substitute pulpy structures in pulpless fruit juices •Enhance fiber content •Source of soluble fiber • Act as a prebiotic •Having low viscosity •Gives ability to arrange the fluidity Coated Dried Nuts •Enhances binding properties in between nuts and the coating dough •Improves crispiness •Gives fluffy texture •Creates air bubbles