Resistant Dextrin is produced by controlled pyrolysis and enzymatic treatment of corn starch, which creates glycosidic bonds that resist digestion by human enzymes. The resulting product is a water-soluble, low-viscosity dietary fiber with excellent processing characteristics. It has a mild, clean taste and does not significantly affect the flavor, texture, or appearance of food products. Resistant dextrin provides approximately 1–2 kcal/g (compared to 4 kcal/g for digestible carbohydrates) and supports gut health by promoting beneficial bacteria. It is classified as a soluble dietary fiber and can be declared as such on nutrition labels. FDA has approved health claims related to its fiber content.