MaltoDextrin (Food Grade)
Product Details
Maltodextrins is derived from maize/corn and tapioca. These are partially hydrolysed starches, composed of longer chains than glucose. The degree of hydrolysis is measured as a Dextrose Equivalent (DE). This slight hydrolysis makes starch soluble.
Maltodextrins are widely used food additive which improves texture of food and its mouthfeel. They have varying length polymer profiles that provide a wide range of viscosity and solubility characteristics.
Standard Specification
| Dextrose Equivalent (D.E.) | 3.0 – 20.0 |
| Moisture, % | 6% max. |
| Ash (sulphated), % | 0.5 max. |
| pH (20% solution) | 6.0 – 6.7 |
| Bulk Density (packed), lb/cu ft | 30.0 – 39.0 |
| Aerobic Plate Count, CFU/g | 100 max. |
| Yeast/Mold, CFU/g | 100 max. |
| E. Coli | Negative/10 g |
| Salmonella | Negative/750 g |
Any specification different from or not listed above is subject to specification approval.
Application
- It is used as a fat substitute for weight loss and fitness nutrition.
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It is an ideal carrier for spray drying fruit and vegetable juice concentrates and other flavours without altering the taste or flavour.
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It can be used as a bulking agent to increase the bulk-volume of food.
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It is one of the approved carbohydrates used in infant formulae.
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It is widely used as a thickening and stabilizing agent in dairy and other foods to improve mouthfeel and consistency.
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It is used in the premixes for bakery to improve the viscosity.
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It is used to reduce the sweetness in foods.
- It is used as carrier and dispersant for dry blend mixes and seasonings.
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It prevents sugar crystallization in confections, frostings and glazes.
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It contributes to total solid contents especially in frozen dessert.
FDA, Maharashtra License No. 1 1 5 2 0 0 2 9 0 0 0 1 9 9
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