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.
