Maltodextrin is a mixture of poly and oligosaccharides that has a DE of lower than 20. This product is used in a wide range of food products due to its unique properties such as solubility in cold water, low viscosity and sweetness (in solution), and texturing agent.

 

Functional properties:

Providing nutritional value, improving texture, connecting to components that create flavor and fat, protecting against oxygen, creating surface shine, helping dispersion and solubility, increasing soluble solids, inhibiting crystallization, controlling freezing point, filling, bulking, creating consistency and Texture, sweetness and moisture control, preventing crystallization and non-enzymatic browning, osmolality regulation, excellent fat substitutes, film forming without coating effect on flavors, anti-caking agent and suitable filler in the production of spray-dried foods.

Premium Quality

Charactristics :


The substances are completely separate
Comply with standards

Competitive price

Industrial application

  • Dairy industry
  • Candies, fondants and chocolate
  • Non alcoholic drinks
  • bakey products
  • Canned foods
  • Infant formula
  • Fat subtitute
  • Athlete food
  • Production of fruit powders
  • Pharmaceutical applications

Maltodextrin

Maltodextrin is a polysaccharide that is used as a food additive without a sweet taste, whose dextrose equivalent is less than 20. It is made from refined cornstarch enzymatically by advanced processing technology and is usually found as a creamy-white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.

Additional information

States

,

Source

Corn, Wheat

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