Undersun Raw Material maltodextrin glucose powder

   Product Name:Maltodextrin

  Other name: Dextrin 10

  Specification :  99%min

   Appearance :   White Powder
   CAS NO: 9050-36-6

Maltodextrin is also known as water-soluble dextrin or enzymatic dextrin.It is made of various kinds of starch, which is controlled by enzymatic process to control hydrolysis transformation, purification and drying.Its raw material is the corn that contains starch, rice and so on.It can also be refined starch, such as corn starch, wheat starch, cassava starch, etc.The main characters of maltodextrin are directly related to the hydrolysis rate, and the relationship between DE value and physical properties of maltodextrin products is understood, which is conducive to the correct selection of various maltodextrin products.

Function&Application:

The composition of maltodextrin is closely related to the hydrolysis process, starch type and other components in starch (such as protein, fat, etc.).The maltodextrins of different DE values have different functions and properties.Maltodextrin is widely used in food production and its market prospect is very broad.How to use maltodextrin is one of the topics of interest to food production technicians.

1.It has good emulsification and thickening effect to increase viscosity, enhance product dispersibility and solubility maltodextrin.
2.Used for inhibiting Browning reaction: due to the low DE value maltodextrin, Ti becomes less reaction degree, can be used as an inert embedding materials used for sensitive chemicals, such as herbs, spices, such as drug microcapsule.
3.Used as carrier and film preservation: maltodextrin aqueous solution can be used as a good carrier for various sweeteners, fragrances, fillers and pigments.
4.Used for the preparation of functional foods: maltodextrin is easy to be absorbed by the body and can be used in athletes, patients, infants and other functional milk powder, such as non-sucrose milk powder and sports drinks.
5.Used to reduce freezing point: in ice cream, ice cream, Popsicle, the freezing point of the product can be changed without changing the content of soluble solids in the system.
6. It is used to reduce the sweetness of the system: adding maltodextrin to the candy can reduce the sweetness of the system and increase the toughness of the candy.
7. Replacement of fat: when the value of maltodextrin is 3~5, the texture and taste of similar fat can be produced, which is a kind of high quality fat substitute.
8. To improve the structure and appearance of food.

Related Products