Product Description:

Maltodextrin is made from quality corn starch by means of enzymatically low degree hydrolyze, refined, and advanced processing technology. Between starch and starch sugar, maltodextrin is a low hydrolysis products. It has moderate viscosity and carrier effect. It is almost no sweetness, with higher heat resistance, not easy browning, with the advantages of good emulsification and thickening effect, ow hygroscopic, it is not easy to agglomerate and so on.

Specifications:              

Item                                                                      Standard

                        MD10                                   MD15                                   MD20

Appearance        White powder with yellowish shadow, no irregular shape, no visible impurities by naked eyes.
Smell                 With the flavor of maltodextrin
Taste                Sweetish or not, no odor
                                                                            Physics Index     

DE value(%)      <11                                     11≤DE<16                            16≤DE≤20
Moisture(%)                                                 ≤6%

Solubility(%)                                                 98%

PH value                                                       4.5-6.5

Sulphate ash(%)                                            0.6%

Lodine test                                                    No blue reaction

                                                                          Hygiene Index
Pb(Pb+)                                                        ≤0.5mg/kg

As(As-)                                                         ≤0.5mg/kg

Coliform(N)                                                    ≤30mpn/100g

Total bacteria(N)                                            ≤3000cfu/g

Pathogens(Salmonella)                                     Negative

Applications:

Applications in candy industry:

Maltodextrin can increase the viscosity of candies, prevent crystallisation and melting, reduce sweetness, change taste and prolong the shelf life of candies.

Maltodextrin has low sweetness and good thickening effect. Using maltodextrin in beverage production can reduce sweetness so as to bring out the product’s natural flavour, increase the density and improve the texture of the product.

Using maltodextrin in instant food production can improve the flavour of the product and reduce the production cost.

Maltodextrin has high fluidity and moderate viscosity. It is often used as adhesives in paper making.