Resistant Maltodextrin Overview: Chemical and Physical Properties

• Published in: Dietary Fiber and Health pp. 298 - 311
• Format: Book Chapter
• Language: English
• Published: United Kingdom CRC Press 2012; Taylor & Francis Group
• Subjects: Dietetics & nutrition; Food & beverage technology; GI Tolerance; Postprandial Blood Glucose; Ethanol Soluble Fraction; Soluble Dietary; Glucose Polymers; High Potency Sweeteners; RMD; FOSHU; CH 2O; Blood Glucose; Confers; Mono-and Disaccharide; AOAC; Blood; Xt Rin; Corn Syrup; Gl Uc; Control Treatment Period; Packaging Conditions; Corn Wet Milling Process; Dietary Fiber; Postprandial Blood Glucose Response; Ethanol Insoluble Fractions; National Academy
• ISBN: 9781439899298; 1439899290
• DOI: 10.1201/b12156-23

Furthering the research of Englyst and Cummings on starch [1], Matsutani Chemical Industry scientists can be credited with recognizing the existence of naturally occurring digestion-resistant carbohydrates in common soluble starch hydrolysates such as dextrin, maltodextrin, and corn syrup, investigating their formation and occurrence, and developing optimized production technology for the manufacture of the concentrated soluble dietary …ber known commonly as resistant maltodextrin (RMD) [2-4]. Additionally, they can be credited with advancing clinical research in the areas of intestinal health [5], blood glucose attenuation [6-8], and other physiological e¬ects as applied to RMD [9]. ´eir research which began in the early 1990s has led to the development and marketing of various forms of RMD, most notably Fibersol®-2 (aka Pine…ber C), a concentrated RMD containing about 90% soluble dietary …ber; Fibersol-2B (aka Pine…ber), containing about 50% …ber and 50% typical maltodextrin; as well as Fibersol-2H or H-Fiber, a hydrogenated form. ´e product of major commercial importance is Fibersol-2, being freely sold in the United States and around the world. For the most part, unless otherwise speci…ed, this discussion will be around Fibersol-2, the highly concentrated …ber ingredient with characteristics shown in Table 20.1.