| ≥1 piece |
An ingredient in all kinds of confectionary products that preserves against hardening and sugar crystallisation, prolongs the freshness of bakery products, stabilises the consistency of mayonnaise, in tablet coatings, as an ingredient in nutritional-health drinks, as a Sweetener for diabetics, diet products, as a carrier during the drying of dyes, aromas and juices, in the production of pork-butcher products and frozen creams, as well as powdered products (ice creams, soups, sauces, etc). On account of its filling, thickening and stabilizing properties, maltodextrin is used in the production of food for children (modified milk, nutritional ingredient for infants).
COMPOSITION AND INFORMATION ABOUT INGREDIENTS:
Maltodextrin is a plain sugar, a product of the enzymatic depolymerization of water suspended potato starches intended for food purposes.
PHYSICOCHEMICAL PROPERTIES:
Colour -white to light cream Appearance and consistency -loose powder, without agglomerates Scent -no scent and no strange odour Taste -lightly sweet, no strange aftertaste Solubility -total. KOSHER CERTIFICATE
|
Carbohydrate Composition |
Low - Saccharification |
Medium - Saccharification |
High - Saccharification |
|
glucose |
0. 7 % |
1. 5 % |
4. 5 % |
|
maltose |
2. 0 % |
6. 5 % |
15. 0 % |
|
p olysaccharide |
97. 0 % |
92 % |
80. 5 % |
|
Carbohydrate Composition |
Low - Saccharification |
Medium - Saccharification |
High - Saccharification |
|
glucose |
0. 7 % |
1. 5 % |
4. 5 % |
|
maltose |
2. 0 % |
6. 5 % |
15. 0 % |
|
p olysaccharide |
97. 0 % |
92 % |
80. 5 % |