Maltodextrin

Details:

Maltodextrin 1. Low sweetness 2. Good solubility 3. Strong heat resistance 4. DE Value10-15, 15-20, 20-25 We supply the best product to you,Please feel free to contact with us!   Brief introduction     Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for sweeteners. aromatizer, stuffing. Therefore, maltodextrin is widely used in frozen food, dairy products, medicines, convenience food, paper, textiles, building materials, chemicals etc.       Application 1. Confection Improving the taste, tenacity and the structure of foods; Preventing recrystallization and extending shelf life.  2. Beverages The beverages are scientifically prepared with maltodextrin, which add more flavor, soluble, consistent and delicious, and reduce sweet taste and cost. There are more advantages of these kinds of beverages than that of the traditional drinks and foods such as ice-cream, fast tea and coffee etc. 3. In fast foods As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function. It is beneficial to children.   4. In tinned foods Add consistence, improve shape, structure, and quality. 5. In paper making industriesMaltodextrin can be used in paper making industries as a bond materials because it has good fluidity and strong cohesion-tension. The quality, structure and shape of the paper can be improved.6. In chemical and pharmaceutical industriesMaltodextrin can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In toothpaste production, it can be used as a substitute for CMC. The dispersivity and stability of pesticides willMaltCorn Maltodextrin1. Low sweetness2. Good solubility3. Strong heat resistance4. DE Value10-15, 15-20, 20-25 Brief introduction     Corn Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for sweeteners. aromatizer, stuffing. Therefore, maltodextrin is widely used in frozen food, dairy products, medicines, convenience food, paper, textiles, building materials, chemicals etc.      Application1. Confection Improving the taste, tenacity and the structure of foods; Preventing recrystallization and extending shelf life.  2. Beverages The beverages are scientifically prepared with maltodextrin, which add more flavor, soluble, consistent and delicious, and reduce sweet taste and cost. There are more advantages of these kinds of beverages than that of the traditional drinks and foods such as ice-cream, fast tea and coffee etc. 3. In fast foods As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function. It is beneficial to children.   4. In tinned foods Add consistence, improve shape, structure, and quality. 5. In paper making industriesMaltodextrin can be used in paper making industries as a bond materials because it has good fluidity and strong cohesion-tension. The quality, structure and shape of the paper can be improved.6. In chemical and pharmaceutical industriesMaltodextrin can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In toothpaste production, it can be used as a substitute for CMC. The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making.7. In dewatered vegetableIt can help the maintenance of the original color and luster, addsome flavor.8. More application fieldsMaltodextrin is also widely used in other fields besides the foods industries. Test StandardGB/T20884-2007AppearanceWhite powder and no fixed shapeSmellHas special smell of maltodextrin and no exceptional smellTasteSweetless or slightly sweetness ,no other tasteItemsStandardsResultsDE%(m/m)15-2016.5Starch TestNegativeConformMoisture%(m/m)≤6.05.7Solubility%(m/m)≥9899.0PH4.6-6.55.08Ash%(m/m)<0.60.07Iodin ExperimentNO blue reactionConformAs mg/kg≤0.5<0.5Pb mg/kg≤0.5<0.5Sulfur Dioxide Residual≤100<100Total Plate Accout≤3000<30Ecoli MPN/100g≤30No existPathogenic BacteriumNo existConform