Maltodextrin:
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.
moisture, % (m/m) | ≤6 |
DE value, %( m/m) | 10-15; 15-20; 20-25 |
SOLUBILITY %( m/m) | ≥98 |
Vitriol ash, %( m/m) | ≤0.6 |
Ph value | 4.5-6.5 |
Iodin Test | No blue reaction |
As, mg/kg | 0.5max |
Lead mg/kg | 0.5max |
Total plate amount , unit/g | 3000max |
Coliform group unit/100g | 30max |
salmonella | negative |
The application in food industries
(1). Confection
Improving the taste,tenacity and the structure of foods;,Preventing recrystallization and extending shelf life.
(2). Beverages
(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.
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