| ≥1 piece |
Maltodextrin is an intermediate product obtained during the
controlled hydrolysis of starch. It is product midway
between starch and glucose, when hydrolysed by enzymes,
typically by Bacterial alpha Amylase and then additional
conversion to get the desired DE which ranges between 4 to
30. The product thus obtained is refined by clarification,
carbon treatment and ion exchange and then spray drying to
a moisture level of 3% to 5%. Malto Dextrin is a white
powder and is extremely bland in taste with very little
sweetness. When made into a solution, it exhibits very high
viscosity although it does not hold water in itself. Its
bland taste makes it inert on other food flavours and
colours. It is a good agent to ensure dispersibility in
cold water maintaining clarity and eye appeal. Malto
Dextrin contains the least concentration of mono
saccharines and hence exhibits high viscosity by virtue of
which it contributes to the mouth feel and body of the
product. Due to its blend flavor, the original flavors of
the food products are retained, making it ideal additive.
Maltodextrin does not have any effect on colour of the
product, it has a high energy rating of 4 cal/gm of solids
which makes it a purified nutritive saccharines of choice
for several food supplements. It is an ideal additive to
instant products due to its free flexibility, open
structure and dispersibility in cold water. It is also an
ideal crystal inhibitor, plasticizer and film former in
food and beverages.
Sense Index
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 smell
Physics Index
DE Value:5-30
Moisture:≤6%
Solubility:≥98%
PH value:4.5—6.5
Sulphate ash:≤0.6%
iodine test:Negative
Hygiene Index
Pb (Pb+):≤0.5mg/kg
As (As-):≤0.5mg/kg
Coliform(N):≤30mpn/100g
Total bacteria(N):≤3000cfu/g
Pathogens(salmonella):Negative