factory 9050-36-6 D...

factory 9050-36-6 Dextrin FOOD GRADE manufacturer
factory 9050-36-6 Dextrin FOOD GRADE manufacturer

factory 9050-36-6 Dextrin FOOD GRADE manufacturer

Min.Order / FOB Price:Get Latest Price

1 Metric Ton

Negotiable

  • Min.Order :1 Metric Ton
  • Purity: 99%
  • Payment Terms : L/C,T/T,

Keywords

9050-36-6 manufacturer Dextrin FOOD GRADE 9050-36-6 factory

Quick Details

  • Appearance:brown powder, no irregular shape, no visible impurities by naked eyes
  • Application:Special used for coffee, Chocolate and Cocoa drink. ____________________________________________
  • PackAge:25kg kraft paper bag with PE inner
  • ProductionCapacity:20|Metric Ton|Day
  • Storage:Store in dry & Sheltered warehouse with good ventilation. Pallet height must not exceed 10 cases.
  • Transportation:The transportation shall be in accordance with the requirement of general chemicals.

Superiority:

factory 9050-36-6 Dextrin FOOD GRADE manufacturer

Product Name: Maltodextrin
Synonyms: MALTODEXTRIN;DEXTRIN ON SEPHAROSE;DEXTRIN TYPE I;DEXTRIN TYPE II;DEXTRIN TYPE III;DEXTRIN TYPE IV;DEXTRIN (WHITE);DEXTRIN 10
CAS: 9050-36-6
MF: C12H22O11
MW: 342.29648
EINECS: 232-940-4
Product Categories: thickener;-;Carbohydrates and Starches;Natural Polymers;Polymer Science;Carbohydrates and Starches;Materials Science;Natural Polymers;Polymer Science;Polymers
Mol File: 9050-36-6.mol
Maltodextrin Structure
 
Maltodextrin Chemical Properties
Melting point  240 °C (dec.)(lit.)
storage temp.  room temp
solubility  H2O: 0.1 g/mL hot, complete, yellow to very deep yellow 
form  powder
color  yellow
CAS DataBase Reference 9050-36-6
EPA Substance Registry System Maltodextrin(9050-36-6)

Maltodextrin is a spray-dried powder and obtained by the partial hydrolysis of starch and caramel, whereby the basic polymeric structure is retained.

Features

Well fluidity, no particular smell;

Well solubility with proper mucosity;

Low hydroscopicity, less agglomeration, Good carrier for sweeteners, aromatizer, stuffing;

Emulsification and consistency ;

improving the shape and structure of food;

Easy absorption suitable as food stuffing for the invalid as well as the olders and infants;

Good stableness against recrystallization.

Special used for coffee, Chocolate and Cocoa drink.

Details:

Maltodextrin Usage And Synthesis
Description Maltodextins are purified, concentrated, nonsweet, nutritive carbohydrates made by hydrolyzing com starch. It occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water. Powders or granules are freely soluble or readily dispersible in water. A solution of maltodextrin is characterized by a bland flavor, smooth mouthfeel, and short texture, and can partially or totally replace fat in a variety of formulations. Maltodextrins can also be used to replace fats in extruded high fiber cereals and snacks. Theyare currently used commercially for fat replacement in salad dressings, dips, margarine, and frozen desserts. As fat replacers, maltodextrins furnish only four calories per gram, while fats furnish nine calories per gram.
Chemical Properties White powder or solution from partial hydrolysis of wheat or corn starch.
Chemical Properties Maltodextrin occurs as a nonsweet, odorless, white powder or granules. The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases. The USP32– NF27 states that it may be physically modified to improve its physical and functional characteristics.
Uses Short-chain saccharide polymers obtained from the partial acid or enzymatic hydrolysis of starch, in the same manner as corn syrup except the conversion process is stopped at an earlier stage. It consists of D-glucose units linked principally by alpha-1,4 bonds, has a dextrose equivalent of less than 20 and basically is not sweet and is not fermentable. It has fair solubility. It functions as a bodying agent, bulking agent, texturizer, carrier, and crystallization inhibitor. It is used in crackers, puddings, candies, and sugar-free ice cream.
 
Composition
Maltodextrin, Caramel 
________________________________________________
Chemical
Dextrose Equivalent: 22±2%
Moisture : 6.0% max
pH值         pH : 4.5 – 6.5                                      Ash               : 0.6% max
Solubility                  :  ≥98% 
 
 Microbiological
Total plate count      ≤3000/g
Coliform                   ≤30/100g
Salmonella               Negative
__________________________________________
Physical
 
Appearance: brown powder, no irregular shape, no visible impurities by naked eyes 
 
 
Smell: With the Flavor of maltodextrin, no odor smell
 
 
Taste: Sweetish, no odor tastes

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