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maltodextrin
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This Co. have total
14
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| specifications: |
Characteristics
Hygroscopicity£ºWith a low hygroscopicity, it is readily dispersible, so it may be applied to some foods where moisture absorption is not desirable.
Bodying effect£º Due to the large percentage of higher sugars, gives better texture in a variety of foods.
Sweetness control£ºMaltodextrin has very low sweetness. When mixed with other sugars, maltodextrin may maintain the balance between solids and sweetness.
Preventing crystallization£ºWhen used in food, maltodextrin inhibits the formation of crystal in sucrose or dextrose.
Application
Beverages£º When mixed with fruit juice, soup, coffee, and tea, maltodextrin is applied as powdering bulking agent because it is readily dispersible, well soluble in water and dried easily.
Candies£ºProducts of better quality having wet feeling may be obtained by stabilizing the crystallization of sucrose. Also, the taste and sweetness of candies may be further renewed.
Snacks£ºWhen processed, maltodextrin forms a thin layer to mask flavour and gives better chewy texture and luster.
Dairy products£ºWhen used in coffee cream, maltodextrin gives better flavour and smooth feeling in oral cavity. With a low sweetness, better solubility and easy digestion, maltodextrin may be used for baby food. In case where it is used in ice cream, it may control the freezing point and crystallization.
Other£ºMaltodextrin is applied in some materials such as bakery, frozen foods, soy sauces, soup mixes, artificial & natural sweeteners, spices, carrier of flavourings and refined binder of pharmaceuticals. |
| Advantages: |
High Quality |
| Export Markets: |
world wide |
| Min Order: |
5000kg |
| Standard Met: |
FCC |
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| Maltodextrin is prepared by the enzymatic degradation of starch through its purified and concentrated process of solution by spray drying. The maltodextrin is a foodstuff material, being widely used in foodstuff processing field in terms of the following advantages, compared with the existing powderd corn syrup: low hygroscopicity dispersible, can be used as a bulking agent, low browning tendency, easily digested |
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