Typical dose
Often used in functional foods and beverages at...
Oral
Oral safety: harmless
About this supplement
Pyrodextrin is a specific type of resistant dextrin, a soluble dietary fiber produced through the controlled pyrolysis (dry heating) and enzymatic treatment of starch, typically derived from corn, wheat, or tapioca. It is structurally modified to contain indigestible glycosidic linkages (e.g., α-(1→2), α-(1→3), and β-(1→6) bonds), which resist hydrolysis by human digestive enzymes. This allows it to pass intact to the colon where it acts as a prebiotic, selectively fermented by beneficial gut microbiota to produce short-chain fatty acids (SCFAs) like acetate, propionate, and butyrate. It is characterized by excellent water solubility, very low viscosity, minimal sweetness, and high thermal and acid stability, making it a highly functional fiber fortifier in foods and beverages without altering sensory properties.
How much to take
- Typical amount
- Often used in functional foods and beverages at levels of 5-15g per serving. As a supplement, typical doses range from 10-30g per day, often divided.
- Suggested range
- 10-30 g daily
Potential benefits
Benefits linked to this supplement form:
Prebiotic Effect & Gut Microbiota Modulation
Research strength: Strong
Improves Bowel RegularityResearch strength: Strong
Improves Bowel Function & Relieves ConstipationResearch strength: Strong
Production of Beneficial Short-Chain Fatty Acids (SCFAs)Research strength: Strong
Attenuates Postprandial Blood Glucose ResponseResearch strength: Moderate
May Support Healthy Lipid MetabolismResearch strength: Moderate
Things to watch for
Possible side effects linked to this form:
Health goals
Needs and goals this form may help with:
Other forms of Resistant Dextrin
Compare absorption and active amounts with sibling forms:
Technical details â–¼
Chemical ID (CAS)
9004-53-9 (for dextrins generally; specific pyrodextrin may not have a unique CAS)
Physical properties
Typically a white to off-white hygroscopic powder. Highly soluble in water (>70%), forms clear solutions with very low viscosity. Neutral taste and odor. Stable under heat and low pH conditions.
How it’s made
Produced via pyrolysis: starch (corn, wheat, tapioca) is heated in the presence of acid (e.g., hydrochloric acid) under controlled conditions (e.g., 140-180°C). This process induces transglucosidation and repolymerization, creating indigestible glycosidic bonds. The resulting product is then neutralized, purified, and often treated with enzymes (e.g., amylase) to adjust molecular weight and solubility.