Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for sweeteners.
Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysisand is usually found as a white hygroscopicspray-driedpowder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of sodas and candy. It can also be found as an ingredient in a variety of other processed foods.
CAS.:9050-36-6
EINECS No.:232-940-4
Chemical Formula: C6h12o6
Appearance: White or slightly yellow powder
Shelf Life: 18 Months
| Test Items |
Specification |
| state |
Slightly hygroscopic powder |
| Color |
White or slightly light yellow |
| smell and taste |
Has the characteristic odor of maltodextrin, not sweet or slightly sweet, no odor |
| pH |
4-7 |
| Water/(%) |
≤6.0 |
| solubility/(%) |
≥98.0 |
| Sulphated ash/(%) |
≤0.5 |
| DE numeric value |
15<DE<20 |
| This produt confroms to GB/T 20882.6-2021 standard requirements |
Selecting high-quality starch as raw material
maltodextrin is often used as a thickening agent, stabilizer and moisturizer, widely used in pastry, ice cream, jelly, beverage, condiment and other food manufacturing. It can improve the taste and moisture of the product, increase the sweetness of the food, but also can extend the storage life of the food, so that it is easy to be absorbed by the body.
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