Digestion Resistant Maltodextrin (DRM) is a specialized carbohydrate derived from starch that functions as a soluble dietary fiber. It is a non-viscous, non-digestible polymer of glucose units, meaning it is not broken down in the upper digestive tract like typical carbohydrates. This unique structural feature allows it to pass through the stomach and small intestine largely intact, delivering functional benefits similar to fiber. This modified ingredient is used in food manufacturing to boost the fiber content of various products.
How Digestion Resistant Maltodextrin is Made
DRM production starts with a conventional starch source, typically corn, wheat, tapioca, or potato. Unlike standard maltodextrin, DRM requires intentional modification. The starch is subjected to heat, acid, and enzymatic treatment to rearrange its molecular structure.
This controlled process breaks linear starch chains into smaller units that recombine into new, non-digestible configurations. This manufacturing creates bonds the human body cannot process, resulting in a white, odorless, highly soluble powder that is over 90 percent fiber by dry weight.
The Mechanism Behind Digestive Resistance
DRM is resistant to digestion because the manufacturing process creates chemical bonds between glucose units that human enzymes cannot recognize. Natural starches use alpha-1,4 and alpha-1,6 glycosidic bonds, which are easily cleaved by enzymes like pancreatic amylase. The modification process generates non-digestible linkages, such as alpha-1,2 and alpha-1,3 glycosidic bonds.
Because the three-dimensional shape of these altered bonds does not fit the active site of human digestive enzymes, the DRM molecule remains intact. It passes through the small intestine without being hydrolyzed into absorbable glucose. This allows the polymer to function as soluble dietary fiber, contributing minimal caloric content and avoiding the rapid blood sugar spike associated with digestible carbohydrates.
Physiological Effects and Gut Microbiota Interaction
Once DRM passes undigested into the large intestine, it acts as a prebiotic, becoming a substrate for fermentation by the resident gut microbiota. This selective process supports the growth of beneficial bacteria, such as Bifidobacteria and Fusicatenibacter. The breakdown of DRM yields metabolic byproducts, most notably Short-Chain Fatty Acids (SCFAs).
The primary SCFAs produced are acetate, propionate, and butyrate. Butyrate is the main energy source for colonocytes, the cells lining the colon, supporting the maintenance of a healthy gut barrier. SCFAs also contribute to a lower pH in the colon, which can inhibit the growth of pathogenic bacteria.
DRM also improves intestinal regularity and stool consistency. It influences appetite regulation by increasing the secretion of satiety hormones like Glucagon-Like Peptide-1 (GLP-1) and Peptide Tyrosine Tyrosine (PYY). When consumed with a meal, DRM can help reduce the postprandial rise in blood glucose and insulin levels, an effect linked to its fiber properties.
Common Applications in Food and Nutrition
DRM is valued in the food industry due to its stability and functional properties. It is water-soluble, non-viscous, and has a neutral flavor, making it easy to incorporate into foods and beverages without altering sensory characteristics. This allows manufacturers to increase the fiber content of products that traditionally contain little fiber.
Consumers frequently encounter DRM in high-fiber and low-sugar products, including:
- Protein bars
- Meal replacement shakes
- Dairy products
- Baked goods
It is also used in fiber supplements and functional foods. On ingredient labels, DRM may be listed as “soluble corn fiber,” “resistant dextrin,” or “soluble fiber,” and is Generally Recognized As Safe (GRAS) in the United States.