| ≥1 piece |
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
| 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 |