Coffee Dextrin 5

Coffee dextrins usually break down carbohydrates (such as starch, cellulose, etc.) in coffee beans into low molecular weight polysaccharides or oligosaccharides through specific enzymatic hydrolysis or heat treatment processes.  As a new functional raw material, coffee dextrin has gradually attracted attention in the field of health food. Some brands in Japan, Europe and the United States have applied it to high-fiber coffee drinks and meal replacement products.

Advantages:

• Good water solubility: coffee dextrin is easily soluble in water, forming a clear or slightly light brown solution.

  
  

• Low viscosity: Compared to some high molecular weight colloids (such as gum Arabic), coffedextrin has a lower viscosity and is easy to process and mix.

  
  

• Good thermal stability: it is stable under the heating and sterilization conditions commonly used in food processing.

  
  

• Low calorie: Coffedextrin itself has almost no sweetness and is low in calories (calculated as dietary fiber).