Introduction
Maltodextrin is a polysaccharide carbohydrate made from various starches as raw materials. It is produced through processes such as enzymatic hydrolysis, refining, and then spray drying. It appears as a fine powder ranging from white to slightly yellow. It has no obvious odor and tastes almost flavorless or with only a very slight sweetness. In terms of chemical structure, it is mainly composed of D-glucose units linked by α-1,4 glycosidic bonds, and the degree of polymerization usually ranges from 2 to 20. This unique structure endows maltodextrin with a series of excellent properties, making it widely used in many industries.
Applications
l Beverage Field: Widely used in various beverage products, such as carbonated drinks, fruit juice drinks, tea drinks, and sports drinks. It can not only increase the thickness of beverages and improve the taste but also play a role in stabilizing the product system and preventing the precipitation or stratification of components in the beverage. For example, adding maltodextrin to fruit juice drinks can make the juice thicker, with a richer taste, and also extend the shelf life of the juice.
l Baked Goods: In the production of baked goods such as bread, cakes, and biscuits, maltodextrin can improve the processing performance of the dough, enhance the toughness and ductility of the dough, and make the baked products softer and larger in volume. In addition, it can also be used as a humectant to help baked goods retain moisture, extend the shelf life of the products, and enable consumers to enjoy fresh and delicious baked goods for a long time after purchase.
l Dairy Products: In dairy products such as yogurt, ice cream, and cheese, maltodextrin can improve the stability and taste of the products. It can prevent the whey from separating out in yogurt, making the texture of yogurt more uniform and delicate; in ice cream, it can improve the texture of ice cream, making it smoother and less likely to melt; in cheese production, it helps to adjust the moisture content and texture of the cheese, enhancing the quality and flavor of the cheese.
l Candies and Chocolates: As a filler and thickener, maltodextrin plays an important role in the production of candies and chocolates. It can reduce production costs and at the same time improve the texture and taste of the products, making candies more chewy and chocolates smoother. For example, adding maltodextrin to soft candies can increase the elasticity and toughness of the soft candies; in chocolates, it can adjust the viscosity of the chocolate, making it more stable during processing and storage.
Specification
Item | Standard |
Appearance | White to slightly yellow powder |
DE Value (Dextrose Equivalent) | 10 - 20 (varying for different grades) |
Moisture | ≤5.0% |
Ash Content | ≤0.5% |
Heavy Metals (calculated as Pb) | ≤10ppm |
Arsenic | ≤2ppm |
pH of 5% Aqueous Solution | 4.5 - 6.5 |
Microbiological Limit | Total Aerobic Microbial Count ≤1000CFU/g; Yeast and Mold Count ≤100CFU/g; Escherichia coli Not Detected; Salmonella Not Detected |
Packaging
l Packaging: Net weight of 25KG/Bag, packaged in a composite paper bag lined with a food-grade plastic bag.
l Storage Condition: Store in a cool, dry, well-ventilated environment under standard ambient conditions. Protect from moisture and direct sunlight to maintain optimal quality.
l Shelf Life: 24 months under recommended storage conditions.