| ≥1 piece |
A slightly hygroscopic, fine, white powder produced by spray drying a partially hydrolysed food grade wheat starch. A complex carbohydrate consisting of dextrose (glucose), maltose, maltotriose and higher polysaccharides. Major properties of the product includes bulking agent, body and mouthfeel, flavour encapsulated, dispersion agent, anticaking and free flow agent, prepared in according with the best commercial practice
Allergen class
Wheat
Compliance
Critical parameters
Composition Quality factors
Flavour and Odour Very slightly sweet to compare with approved standard
Colour White. To compare with approved standard.
Appearance Free flowing powder free from caking or lumping
Moisture (105, 3hrs)
General parameters
Composition Quality factors
Dextrose
Maltose
Matotriose
High Saccharides 2.5%
5.5%
11.5%
80.5%
Dextrose equivalent 17-20
pH (30% solution) 4.5-5.5
Ash Not Greater than 0.5%
Microbiological Standards
Coagulase +ve Staph.
Coliforms
E. coli
Salmonella
Standard Plate Count
Yeast and Mould Count
Not detected in 0.1 g
Not detected in 0.1 g
Not detected in 0.1 g
Not detected in 50 g
Not greater than 10,000 cfu/g
Not greater than 100 cfu/g