Maltodextrin is a flavorless, easily digested carbohydrate made from cornstarch. The starch is cooked, and then acid and/or enzymes (a process similar to that used by the body to digest carbohydrates) are used to break the starch into smaller chains (3-20 chains in maltodextrin). These chains are composed of several dextrose molecules held together by very weak hydrogen bonds.
Features Specifications:
Model: DE10-15,DE15-20
Maltodextrin is made from refined corn starch by advanced processing technologies which include enzyme hydrolysis, purification and drying. It can be used especially as the material that is filled in food.
The properties of maltodextrin :white powder, no crystalline; well fluidity, no particular smell, well solubility with proper mucosity; low hydroscopicity , less agglomeration, good carrier for sweeteners, aromatizer, stuffing; emulsification and consistency ; good stableness against recrystallization; improving the shape and structure of food; easy absorption suitable as food stuffing for the invalid as well as the olders and infants.
SPECIFICATION:
Properties Specifications
Appearance Non-crystal powder, without the impurity that can be seen by eye
Water(m/m) <=6%
Solubility >=98
PH 4.5-6.5
DE 10-15,15-20
Sulphate ash(m/m) <=0.6
Potassium 17-21%
Iodine test negative
Arsenci,MG/KG <=0.5
Coliform(MPN/100G) <=3000
Salmonella none
.jpg)
.jpg)
.jpg)
.gif)
.jpg)