| ≥1 piece |
Product Name: Maltodextrin
CAS No.: 9050-36-6
Description: Maltodextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is product midway between starch and glucose. A white powder and little sweetness, high viscosity into a solution, does not hold water in itself. Our DE is from 10 to25.
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. It increases the viscosity and prevents caking and crystallisation in the frozen foods such as icecream.
Application: Maltodextrin is widely used in beverage, bakery, confectionary and pharmaceutical industries
Packaging: 25kg/PP-Woven Bag, or Kraft Paper Bag
| Specification of Sense | ||
| Items | Specification | Result |
| Appearance | White amorphous powder | Conform |
| Smell | With a special smell of maltodextrin, no odor | Conform |
| Taste | No sweetness or slight sweetness, no odor | Conform |
| Chemical and physical Specification | ||
| Items | Specification | Result |
| DE %(m/m) | 10-15 | 14.8 |
| Moisture % | ≤6 | 5.8 |
| PH | 4.0-6.0 | 4.87 |
| Solubility % | ≥98 | 98.9 |
| Iodine test | No blue | No blue |
| Sulfate Ash (mg/kg) | ≤0.6 | <0.6 |
| Sanitation Specification | ||
| Total bacteria | ≤1000 | <100 |
| Ecoli MPN/100g | Negative | Negative |
| As mg/kg | ≤0.5 | <0.5 |
| Pb mg/kg | ≤0.5 | <0.5 |
| SO2 (mg/kg) | ≤200 | <10 |
| Melamine | No exist | No exist |
| Pathogenic (salmonella) | No exist | No exist |
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 of these kinds of beverages than that of the traditional drinks and foods such as ice-cream, fast tea and coffee etc.
3. In fast foods
As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function. It is beneficial to children and infants.
4. In tinned foods
Add consistence, improve shape, structure, and quality.
5. In Paper Making Industries as a bond materials because it has good fluidity and strong cohesion-tension. The paper quality, structure and shape can be improved.
6. In Chemical and pharmaceutical Industries
Maltodextrin can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In Toothpaste production, it can be used as a substitute for CMC. The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making.