The dextrin is white to light yellow powder, slightly sweet, no other odor, good water solubility, 10% aqueous solution is transparent or light yellow, pH value is 4.0-6.0.
The viscosity of the aqueous solution of the resistant dextrin is very low, and the viscosity value changes slightly with changes in shear rate and temperature.
Dextrin is low in calories, heat resistant, acid resistant, and resistant to freezing.

The resistant dextrin is processed from starch and is a low-calorie dextra which is obtained by extracting and refining the indigestible components of baked dextrin by industrial techniques. The resistant dextrin is a low molecular water-soluble dietary fiber.

As a low-calorie soluble food material, resistant dextrin has broad prospects in the food industry.