Maltodextrin is a creamy white hygroscopic powder, moderately sweet in taste. It is produced by partial hydrolysis of starch by a typical total enzyme process using a bacterial alpha amylase followed by refining and spray-drying to a moisture level of 3% to 5%. Maltodextrin is a mixture of glucose, maltose, oligosaccharides and polysaccharides.
Maltodextrins are classified by DE (Dextrose Equivalent) and have a DE value between 3 and 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility. Hygroscopic-ness of the product reduces with reduction in DE value. We have capability to manufacture Maltodextrin DE 10 also with NON-GMO rice.
Specifications
| Parameters | Lower Limit | Upper Limit |
|---|---|---|
| Appearance | Fine white powder, No black particles | |
| Dry Solids (%) | 95 | 97 |
| Moisture (%) | 3 | 5 |
| Solubility (%) | 99.5 | 99.9 |
| pH value (10% soln) | 4.5 | 6.5 |
| Dextrose Equivalent (%) | 10 | 20 |
| BD (gm/cc) | 0.30 | 0.55 |
| SO2 (PPM) | 20 | 200 |
| Starch Test | Negative | Negative |
Features
- Non-sticky white fine powder
- Easy to digest
- Quick dissolution
- Safe to consume
Applications
- Used as bulking agent and a thickener.
- Infant Foods
- Beverages
- Bakery Products
- Dairy
- Pharmaceuticals
Storage:
Rice Maltodextrin should be kept in an air-tight container, safely placed in a well-ventilated place. It should be kept in a cool, dry environment, always away from extreme temperatures.
Packing:
25 kgs HDPE /Kraft /WPP bag with Inner Food Grade Polythene Bag or 60 kgs fibre drums or as per customer requirement.