Resistant maltodextrins, the prebiotic fibers

In the landscape of specialized nutrition and the transition towards low-sugar foods, the resistant maltodextrins (Resistant Maltodextrin, RMD) emerge as a leading technological and nutritional resource.

Often confused with common maltodextrins due to the similar name, these soluble fibers act in our body in a substantially opposite way. While normal maltodextrins are digested and cause a rapid increase in blood sugar, the resistant versions pass almost intact through the small intestine and reach the colon, where they serve as ‘food’ for beneficial gut bacteria.

This analysis delves into the scientific evidence and industrial applications of a key ingredient for reformulating functional foods, from protein bars to keto formulas.

Numbers and growth trends of the global and European markets

The global market of resistant maltodextrins is in robust and documented expansion, with an estimated value of about 488 million US$ in 2025 and a growth forecast (CAGR) of 7.84%, reaching nearly 963 million US$ by 2034, driven by demand for digestive and metabolic health solutions and the spread of reduced-sugar products.

The top three producers – Matsutani (ADM), Tate & Lyle, Roquette – control about 90% of the global market. The Chinese group Bailong Chuangyuan ranks fourth, with great growth prospects since the Asia-Pacific region today represents the leading market (about 35% of the global share), followed by North America (about 29%).

The European market is also expected to grow, from about 290 million dollars in 2025 to 465 million by 2035, with a CAGR of 4.8%. Germany leads the Old Continent market with a share of about 31%, followed by the United Kingdom and France.

From the FOSHU tradition in Japan to USA and EU recognition

The history of resistant maltodextrins begins in Japan, where the culture of digestive health and the field of functional foods created the ideal context for innovation. The first resistant dextrins were developed in 1988 and the Japanese Ministry of Health, Labour and Welfare recognized them as an ingredient of foods for specified health uses (FOSHU, Foods for Specified Health Uses). The designated functions within the FOSHU system include:

• the improvement of intestinal regularity;
• The control of postprandial levels of glucose and triglycerides in the blood.

Resistant dextrin is in fact the category of FOSHU ingredient most widespread in Japan for the management of blood sugar and body weight.

Starting from the 1990s, European and North American producers developed their own versions of the ingredient, obtaining recognition in USA as dietary fiber — under the denomination ‘resistant maltodextrin/dextrin’ — in accordance with the definition of dietary fiber (FDA, 2018).

What are resistant maltodextrins and how do they differ from ordinary ones

Resistant maltodextrins belong to the family of dextrins and maltodextrins, all derived from corn, wheat, tapioca, rice, pea, or potato starch. The distinction among varieties is essential to understand their properties:

• the dextrins are obtained by simply heating the starch;
• the ordinary maltodextrins through controlled enzymatic cleavage, producing shorter and soluble glucose chains. Both dextrins and ordinary maltodextrins are rapidly digested, similar to glucose, and provide about 4 kcal per gram;
• the resistant maltodextrins are instead subjected to a high-temperature heat treatment (pyrodextrinization) that modifies their molecular structure so that human digestive enzymes can no longer break the bonds. The result is a soluble fiber which is not absorbed in the small intestine but slowly fermented in the colon, providing only 1.5–2 kcal per gram.

The final product is presented as a white, neutral-tasting powder, soluble even in cold water and stable to heat and acids. The content in fiber reaches 70–85%, with a sugar content of less than 0.5%.

Resistant maltodextrins are therefore used in the formulations of products ‘without sugars‘, which can be presented as such under the Nutrition and Health Claims Regulation (EC) No 1924/2006, as they contain ‘no more than 0.5 g of sugars per 100 g or 100 ml‘.

EFSA's opinions

EFSA (European Food Safety Authority) has so far evaluated five health claim applications related to resistant maltodextrins:

• in 2011, the NDA Panel evaluated under art. 13.1 of reg. (EC) no. 1924/2006 four proposed claims: reduction of postprandial glycemic responses, maintenance of normal LDL cholesterol concentrations, maintenance of normal fasting triglyceride concentrations, and changes in intestinal function. Of these, only the claim on the reduction of postprandial glycemic responses received a favorable opinion (EFSA NDA Panel, 2011);
• in 2014, at the request of Roquette, EFSA issued a favorable opinion on a specific claim relating to the reduction of postprandial glycemic responses, specifying however that this effect depends on the non-digestibility of resistant carbohydrates, a characteristic not exclusive to resistant dextrin but common to all non-digestible carbohydrates (including non-starch polysaccharides, resistant oligosaccharides and resistant starch. EFSA NDA Panel, 2014).

The only authorized ‘health claim’ in the EU

The European Commission finally authorized with reg. (EU) no. 2016/854, updating reg. (EC) no. 432/2012, a single ‘health claim’ applicable to any non-digestible carbohydrate used in substitution of glycemic carbohydrates:

• ‘the consumption of foods/drinks containing [non-digestible carbohydrate] instead of sugars induces a lower increase in blood glucose after their consumption compared to foods/drinks containing sugars‘;
• ‘the indication is permitted only if sugars in foods or drinks are replaced with non-digestible carbohydrates, which are carbohydrates that are neither digested nor absorbed in the small intestine, so that the sugar content in such foods or drinks is reduced at least to the extent‘ by 30% compared to the average of the best-selling products of the same category on the reference market.

Beneficial effects on gut microbiota and short-chain fatty acid production

Resistant maltodextrins act mainly in the colon: they arrive almost intact to the large intestine and are then slowly fermented by the intestinal bacterial flora. Since the 1980s, scientific studies have observed changes in the composition of the microbiota intestinal following the intake of resistant maltodextrins. Subsequent studies – although not evaluated by EFSA for the authorization of specific ‘health claims’ – have confirmed their prebiotic effect in humans.

Recent scientific literature indeed associates the consumption of resistant maltodextrin with a increase in the number total of bacteria ‘health allies’, as well as an increase in the levels of short-chain fatty acids (SCFA, metabolic products beneficial for colon health):

• a randomized double-blind placebo-controlled clinical study analyzed both microbiome and metabolome in 29 subjects with risk increased diabetes (HbA1c ≥6%). Intake of resistant maltodextrins twice a day for 24 weeks increased Bifidobacterium e Fusicatenibacter, with favorable modifications of the metabolomic profiles of the intestinal microenvironment (Nishimoto et al., 2022);
• a further randomized double-blind controlled study on 49 healthy adults confirmed that the consumption of RMD (15–25 g/day) doubles the fecal presence of Fusicatenibacter saccharivorans and may promote the growth of Akkermansia muciniphila e Faecalibacterium prausnitzii in subjects with low baseline levels of these species (Mai et al., 2022).

A systematic review with meta-analysis of randomized clinical trials also confirmed that RMDs have a positive effect on stool frequency and volume, contributing to normal intestinal function (Watanabe et al., 2018).

Clinical evidence on glycemic response and digestive tolerance

The reduction of postprandial glycemic response is the most solidly documented property of resistant maltodextrins, besides being the only authorized 'health claim' in the EU:

• a meta-analysis of 37 randomized clinical trials (RCTs) showed that a non-viscous soluble polysaccharide can attenuate the glycemic response to carbohydrate-containing foods, with stronger effects in beverages than in solid foods (Livesey & Tagami, 2009);
• the most recent systematic review with meta-analysis on RCTs, published in 2025 in BMC Nutrition (Rahbarian et al.), then evaluated the effects of resistant dextrin supplementation on glucose regulation markers in patients with type 2 diabetes, through systematic research in the main biomedical databases up to March 2025.

A triple-blind randomized placebo-controlled study conducted on 55 women with type 2 diabetes also showed that resistant dextrin supplementation for 8 weeks significantly reduces body weight, theBody Mass Index (BMI), fasting insulin, insulin resistance (HOMA-IR) and inflammation markers (IL-6, TNF-α) compared to the control group (Aliasgharzadeh et al., 2015).

The good digestive tolerance of these fibers is due to gradual fermentation along the colon, with progressive production and absorption of SCFAs and reduced osmotic effect.

Protective action on lipid metabolism and visceral fat

A study published in the European Journal of Nutrition showed on 13 healthy subjects that resistant maltodextrin taken with high-fat meals significantly suppresses the postprandial increase of triglycerides, of RLP cholesterol – that is, the cholesterol contained in remnant particles circulating in the blood after meals – and insulin (Kishimoto et al., 2007).

A randomized double-blind placebo-controlled clinical study on 30 subjects with metabolic syndrome it has been demonstrated how the intake of resistant maltodextrins three times a day for 12 weeks results in a reduction significant of the waist circumference, of the area of visceral fat, of fasting blood glucose, insulin resistance and serum triglycerides compared to baseline. The results showed that the effect is more pronounced in subjects with higher initial visceral adiposity (Fukami et al., 2012).

A further clinical study confirmed the effect of reducing visceral fat even at doses of 5 g of RMD three times a day over a prolonged period (Tadano et al., 2020).

How resistant maltodextrins reduce intestinal inflammation

In an experimental model of colitis, resistant maltodextrin attenuated intestinal inflammatory damage by increasing butyric acid production – of which butter is an excellent dietary source, as seen – resulting in inhibition of pro-inflammatory cytokines (Wang et al., 2020).

Current uses in the food industry

Non-glycemic filler agent

The ability of resistant maltodextrins to confer volume and body to formulations without the glycemic impact of traditional sugars have made them key players in industrial reformulation. Their characteristics indeed allow them to be added to various types of food products — beverages, dairy products, desserts — and the low viscosity in solution also permits use at high levels with methods similar to those adopted for sugar syrups, avoiding crystallization problems typical of other substitutes.

Strategic role in protein bars and sports nutrition

In the sector of protein bars, resistant maltodextrins play a dual role: they provide structure and chewiness comparable to conventional bars and at the same time improve the nutritional profile with fiber supply without adding sugars. The low intrinsic sweetness allows formula flexibility and good integration even with plant proteins, improving texture and dispersibility.

Technological applications in couverture chocolate

RMDs are used in formulations of Chocolate — particularly in coating chocolate — where they can partially replace sucrose, reducing caloric intake and adding dietary fiber, maintaining good flowability (fluidity of melted chocolate) and snap (crispness) necessary for the enrobing process (covering the product with a uniform layer of melted chocolate).

Keto products, low sugar content and low glycemic index

Thanks to resistance to digestion, resistant maltodextrins cause minimal blood sugar increase, making them a valuable ingredient for products keto-friendly and for those managing blood sugar. They are thus used in low glycemic load bakery products and in any formulation that requires a fiber base with low glycemic impact.

The use in baked goods exploits the thermal stability of RMDs. In cookies, rusks and other baked goods, the partial replacement of flour or sugar reduces the glycemic index of the final product while maintaining texture and shelf life, as documented by specific application analyses (Yu et al., 2022).

Functional beverages

Organoleptic neutrality (no added color, flavor, or odor), high cold solubility, and stability over the wide pH and temperature range typical of industrial processes for Beverages make resistant maltodextrins ideal for fiber enrichment of functional waters, dairy beverages, protein shakes, and clinical nutrition formulations.

An application study on pasteurized orange juice demonstrated that adding RMD does not significantly alter bioactive compounds (vitamin C, carotenoids, total phenols) nor their bioaccessibility, confirming the technological compatibility of the ingredient with fruit juice matrices (Arilla et al., 2021).

Clinical nutrition

In clinical settings, RMDs are used as soluble prebiotic fiber in products for managing type 2 diabetes, metabolic syndrome, and nutritional support in oncology contexts. The combination of low glycemic impact, prebiotic effect, and superior tolerability compared to other fermentables justifies their use in enteral formulations and oral supplements.

Conclusions

Resistant maltodextrins are established as an effective transitional ingredient for the evolution of health and sports products. Solid clinical literature, combined with recognition from major global regulatory authorities, offers the food industry a versatile solution to reduce glycemic impact without compromising the structure and palatability of products. The effectiveness in supporting the microbiota and superior gastrointestinal tolerance compared to other fermentable fibers open wide opportunities fordevelopment in clinical and sports nutrition. Future research is called upon to define optimal dosages and individual response variability, confirming the importance of rational and transparent use of these compounds within the framework of a balanced diet.

Dario Dongo

Credit cover Kampus Production

Bibliography

Peer-reviewed scientific studies

• Aliasgharzadeh, A., Dehghan, P., Gargari, B. P., & Asghari-Jafarabadi, M. (2015). Resistant dextrin, as a prebiotic, improves insulin resistance and inflammation in women with type 2 diabetes: A randomised controlled clinical trial. British Journal of Nutrition, 113(2), 321–330. https://doi.org/10.1017/S0007114514003675
• Arilla, E., García-Segovia, P., Martínez-Monzó, J., Codoñer-Franch, P., & Igual, M. (2021). Effect of adding resistant maltodextrin to pasteurized orange juice on bioactive compounds and their bioaccessibility. Foods, 10(6), 1198. https://doi.org/10.3390/foods10061198
• EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies). (2011). Scientific opinion on the substantiation of health claims related to resistant maltodextrin and reduction of post prandial glycaemic responses (ID 796), maintenance of normal blood LDL cholesterol concentrations (ID 2927), maintenance of normal (fasting) blood concentrations of triglycerides (ID 2927) and changes in bowel function (ID 797) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(4), 2070. https://doi.org/10.2903/j.efsa.2011.2070
• EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies). (2014). Scientific opinion on the substantiation of a health claim related to a resistant dextrin and a reduction of post-prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA Journal, 12(10), 3839. https://doi.org/10.2903/j.efsa.2014.3839
• Fukami, K., Tachimoto, H., Tahara, T., Motoike, Y., Habukawa, M., Aisawa, T., & Ogino, H. (2012). Improvement effect of resistant maltodextrin in humans with metabolic syndrome by continuous administration. Journal of Nutritional Science and Vitaminology, 58(6), 423–430. https://doi.org/10.3177/jnsv.58.423
• Gibson, G. R., Hutkins, R., Sanders, M. E., Prescott, S. L., Reimer, R. A., Salminen, S. J., Scott, K., Stanton, C., Swanson, K. S., Cani, P. D., Verbeke, K., & Reid, G. (2017). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology, 14(8), 491–502. https://doi.org/10.1038/nrgastro.2017.75
• Kishimoto, Y., Oga, H., Tagami, H., Okuma, K., & Gordon, D. T. (2007). Suppressive effect of resistant maltodextrin on postprandial blood triacylglycerol elevation. European Journal of Nutrition, 46(3), 133–138. https://doi.org/10.1007/s00394-007-0643-1
• Livesey, G., & Tagami, H. (2009). Interventions to lower the glycemic response to carbohydrate foods with a low-viscosity fiber (resistant maltodextrin): Meta-analysis of randomized controlled trials. American Journal of Clinical Nutrition, 89(1), 114–125. https://doi.org/10.3945/ajcn.26842
• Mai, V., Burns, A. M., Solch, R. J., Dennis-Wall, J. C., Ukhanova, M., & Langkamp-Henken, B. (2022). Resistant maltodextrin consumption in a double-blind, randomized, crossover clinical trial induces specific changes in potentially beneficial gut bacteria. Nutrients, 14(11), 2192. https://doi.org/10.3390/nu14112192
• Mysonhimer, A. R., & Holscher, H. D. (2022). Gastrointestinal effects and tolerance of nondigestible carbohydrate consumption. Advances in Nutrition, 13(6), 2237–2276. https://doi.org/10.1093/advances/nmac094
• Nishimoto, Y., Mizuguchi, Y., Mori, Y., Ito, M., Miyazato, S., Kishimoto, Y., Yamada, T., & Fukuda, S. (2022). Resistant maltodextrin intake reduces virulent metabolites in the gut environment: A randomized control study in a Japanese cohort. Frontiers in Microbiology, 13, 644146. https://doi.org/10.3389/fmicb.2022.644146
• Rahbarian, S., et al. (2025). The effect of resistant dextrin on glucose regulation markers in patients with type 2 diabetes: A systematic review and meta-analysis of randomized controlled trials. BMC Nutrition, 11, 91. https://doi.org/10.1186/s40795-025-01080-8
• Tadano, K., Yamamura, S., Fukuda, I., Ishida, Y., Tominaga, M., Iga, Y., & Fujii, Y. (2020). Visceral fat-reducing effect and safety of continuous consumption of beverage containing resistant maltodextrin: A randomized, double-blind, placebo-controlled, parallel-group clinical trial. Journal of Nutritional Science and Vitaminology, 66(5), 417–426. https://doi.org/10.3177/jnsv.66.417
• Wang, S., Zhang, S., Huang, S., Wu, Z., Pang, J., Wu, Y., Wang, J., & Han, D. (2020). Resistant maltodextrin alleviates dextran sulfate sodium-induced intestinal inflammatory injury by increasing butyric acid to inhibit proinflammatory cytokine levels. BioMed Research International, 2020, 7694734. https://doi.org/10.1155/2020/7694734
• Watanabe, N., Suzuki, M., Yamaguchi, Y., & Egashira, Y. (2018). Effects of resistant maltodextrin on bowel movements: A systematic review and meta-analysis. Clinical and Experimental Gastroenterology, 11, 85–96. https://doi.org/10.2147/CEG.S153924
• Włodarczyk, M., & Śliżewska, K. (2021). Efficiency of resistant starch and dextrins as prebiotics: A review of the existing evidence and clinical trials. Nutrients, 13(11), 3808. https://doi.org/10.3390/nu13113808
• Yu, S., Dong, K., Pora, B. L., & 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), 2404. https://doi.org/10.3390/pr10112404

Institutional publications

• Regulation (EC) No 1924/2006 of the European Parliament and of the Council of 20 December 2006 on nutrition and health claims made on foods. Consolidated text: 13/12/2014. http://data.europa.eu/eli/reg/2006/1924/2014-12-13
• Commission Regulation (EU) No 432/2012 of 16 May 2012 establishing a list of permitted health claims made on foods. Consolidated text: 20/08/2025. http://data.europa.eu/eli/reg/2012/432/2025-08-20
• U.S. Food and Drug Administration (FDA). (2018). Dietary fiber: Guidance for industry: Questions and answers. https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/questions-and-answers-dietary-fiber