Dextrin in Food: How Resistant Dextrin Helps Canadian Manufacturers Build Better Products

Applications of Dextrin in Food Across the Canadian Market

Resistant dextrin appears in numerous categories:

Beverages

Used for fibre fortification, mouthfeel improvement, and sugar reduction.

Plant-Based Dairy Alternatives

Improves body, creaminess, and heat stability.

Protein Bars and Nutritional Snacks

Enhances chewiness, reduces sugar, improves shelf life, and minimizes hardening.

Breakfast Cereals and Granolas

Boosts fibre while maintaining crisp texture.

Baked Goods & Gluten-Free Products

Adds moisture retention and structural support, compensating for starch loss.

In-Depth Case Study: How Resistant Dextrin Improves Biscuit Formulation 

Biscuit and cookie manufacturers — especially in Canada’s fast-growing better-for-you snack category — face unique challenges: reducing sugar, improving texture, increasing fibre, and supporting digestive health claims. Several peer-reviewed studies have shown how resistant dextrin can play a transformative role in biscuit formulation. This case study synthesizes the findings to illustrate how manufacturers can apply them in real-world product development.

Background & Goals

A key study by Yu, Dong, Pora, and Hasjim (2022) examined how resistant dextrin can improve the texture, glycemic index, and nutritional value of biscuits. The research aimed to:

• Replace a portion of wheat starch with resistant dextrin
• Improve dough handling
• Reduce the glycemic response of the final product
• Enhance crispness and maintain structure
• Support soluble fibre claims
• Maintain desirable sensory qualities

These objectives closely mirror the commercial challenges faced by biscuit producers in Canada looking to create healthier alternatives.

Methodology

Researchers substituted wheat starch with varying concentrations of resistant dextrin (typically 5–20%) while keeping other ingredients constant. They examined:

• Dough rheology
• Texture profile analysis
• Digestibility (rapidly digestible starch, slowly digestible starch, resistant starch)
• Glycemic index simulations
• Sensory evaluation

This approach resembles a commercial pilot formulation that a Canadian biscuit manufacturer would test during R&D phases.

Key Findings

1. Improved Dough Handling & Processability

The inclusion of resistant dextrin softened the dough structure slightly, making it easier to sheet and cut. Manufacturers producing high volumes through rotary mould or stamping systems can benefit from reduced stickiness and more consistent shapes.

2. Enhanced Texture & Crispness

Biscuits formulated with resistant dextrin showed:

• Better crispness
• More uniform breakage
• Improved surface smoothness
• Reduced brittleness

The fibre’s water-binding properties helped maintain texture post-baking, a major advantage for shelf stability.

3. Lower Glycemic Response

Products containing resistant dextrin showed:

• Reduced rapidly digestible starch
• Increased slowly digestible starch
• Higher resistant starch content

This resulted in a significantly lower predicted glycemic index — a strong marketing advantage for brands positioning themselves in the “better-for-you” or diabetic-friendly category.

4. Higher Soluble Fibre Content

Even low-level substitution increased fibre content to levels that support:

• “Source of fibre”
• “High fibre”

claims under Canadian food labelling guidelines.

5. Strong Sensory Acceptance

Panelists rated resistant dextrin biscuits positively in:

• Flavor
• Aroma
• Mouthfeel
• Overall acceptability

This demonstrates commercial feasibility without compromising consumer preference.

Commercial Implications for Canadian Brands

Using resistant dextrin allows biscuit manufacturers to:

• Reduce sugar without sacrificing structure
• Support gut-health and fibre claims
• Develop low-GI biscuits
• Improve dough handling efficiency
• Deliver products with longer shelf life
• Align with clean-label trends

For Canadian companies operating in grocery, private label, or functional snack categories, this represents a clear competitive advantage.

How Satoria Nutrisentials Supports Manufacturers Using Resistant Dextrin

Satoria Nutrisentials supplies high-quality resistant dextrin and a full suite of complementary functional ingredients:

• Resistant Dextrin (Soluble Tapioca Fibre)
• Pea Protein & Pea Protein Isolate
• Monk Fruit Extract
• Allulose
• Erythritol
• Stevia Extract
• Gelling & Thickening Agents (Konjac, CMC, Guar, Xanthan, Carrageenan)

Canadian manufacturers can integrate multiple Satoria ingredients into cohesive sugar-reduction or fibre-fortification systems.

Future Outlook for Dextrin in Food in Canada

The growth of functional snacks, better-for-you bakery items, and gut-health products means resistant dextrin will continue expanding across:

• Beverage powders
• High-protein snacks
• Plant-based dairy
• Gluten-free baked goods
• Nutritional beverages

As consumer expectations grow, resistant dextrin offers reliable performance and strong market appeal.

Innovate With Ingredient Solutions You Can Trust

If your R&D or procurement team is developing fibre-fortified, low-sugar, or clean-label products, Satoria Nutrisentials can support you with resistant dextrin, sweeteners, plant proteins, and formulation guidance.

Explore the full ingredient range at Satoria Nutrisentials and power your next innovation with trusted, high-quality ingredients.

References

• Yu, S., Dong, K., Pora, B. L. R., & Hasjim, J. (2022). The roles of a native starch and a resistant dextrin in texture improvement and low glycemic index of biscuits. Processes, 10(11).
• Dehghan, P., Mazaheri Tehrani, M., & Razavi, S. M. A. (2021). Effect of inulin and resistant dextrin on physicochemical and sensory properties of gluten-free biscuits. Journal of Agricultural Science and Technology.
• Health Canada. (2022). Dietary fibre intake recommendations for Canadians.
• Government of Canada. (2023). Food composition and labeling regulations.
• Mordor Intelligence. (2024). North America dietary fibre market insights.
• Nutrition Business Journal. (2023). Gut-health trends and consumer behaviour.