Resistant dextrin is a representative low viscosity water-soluble dietary fiber, which contains components that are difficult to digest by digestive enzymes and will not be digested or absorbed by the digestive tract. It can directly enter the large intestine to exert its physiological functions. In countries such as the UK and Japan, resistant dextrin is a safe substance with no limit on intake, and the Chinese Ministry of Health has also stipulated that resistant dextrin can be added as a regular food ingredient in various foods without limit. Resistant dextrins can be classified into type I and type II according to different dietary fiber contents, with type II being the most commonly used currently. Compared with various dietary fibers currently available in the market, the physiological functions of resistant dextrin are more comprehensive. Resistant dextrin has characteristics such as heat resistance, acid resistance, and low browning, so its application in food processing will not change the quality of food. It is widely used in dairy products, meat products, and various health products due to its functions of lowering blood sugar, blood lipids, and regulating gut microbiota.