Detailed Product Description
The maltodextrin is cooked, and then acid and/or enzymes (a process similar to that used by the body to digest carbohydrates) are used to break the starch into smaller chains (3-20 chains in maltodextrin). These chains are composed of several dextrose molecules held together by very weak hydrogen bonds.  

 

Item	Standard
Appearance	White powder or with little yellow shadow has no fixed shape
Smell	It has special smell of Malt-dextrin and no exceptional smell
Taste	Sweetless or little sweetness, no other taste
Moisture%	≤6
PH(in 50% water solution)	4.5-6.5
Iodine  reaction	No blue reaction
De-equivelent,%	11-13,
Sulphated Ash%	≤0.6
Solubility%	≤100
Arsenic,mg/kg	≤0.5
Lead, mg/kg	≤0.5
pathogenic Bacterium	not exist
Coliforms, unit/g	0.3Max
Salmonella	Not exist
Total plate count,cfu/g	≤1500

 

 

Characteristics & Applications: 

1) Maltodextrins are easily dispersed into water or other aqueous-based systems and are commonly used in consumer products such as dry mixes.  

2)Maltodextrins are used as crystallisation inhibitor. Added in candies and half-soft sweets, it can prevent sweets appearing sand and extend the shelf life. Debasing and eliminating the smell of mutton, stabilizing the alimentation elements, keeping the character and flavor and increasing the quality.