Maltodextrin

Synonym: Malto dextrine

CAS No:9050-36-6

EINECS:232-940-4

Molecular Formla:C12H22O11

Physical properties 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

Specification

Appearance:White amorphous powder

Smell:With a special smell of maltodextrin, no odor

Taste:No sweetness or slight sweetness, no odor

Moisture (%):≤6

Coliforms:＜3

Solubility(%0)≥98.0

Sulphate ash (%)≤0.6

PH:4.5-6.5

DE Value:10-12 or 15-20

Application

Used to increase viscosity, enhanced the dispersibility and solubility. Maltodextrin are good emulsification and thickening effect

Used for inhibiting Browning reaction, used to flavor, spices, drug microcapsule

Used as all kinds of sweeteners, flavor agent, filling agent, fruit coating preservation.

Used for preparation of functional food such as no sugar powdered milk, sports drinks

Packing: In 25kg/plastic bag or kraft bag.17MT in 20FCL

Storage: Stored in cool and airy place.