MALTODEXTRINS
Product family:
Maltodextrins
Labelling:
Maltodextrins
Area of Application:
FOOD
Main Characteristics:
Moisture content, %
6,0
Dextrose equivalent (reducing substances)
3,0 - 25,0
Bulk density, kg / dm3
450 - 600
Granulometry (Residual on 200 μm), %
40
Industry |  Beverages, non-alcoholic |  Confectionery |  Sauces & dressings |  Processed meat and fish food |
|---|---|---|---|---|
| Benefits & Properties | Increase dry matter by partially replaced milk or sugar | Crystallization inhibition | Enhance the fat feeling in low-fat product | Enhance the fat feeling in low-fat product |
| Sweetness adjustment | Taste improvement | Giveing the product a smearing texture | Increase the taste | |
| Viscosity increasing | Preventing sugaring | Dry matter increasing | Speeding up the ripening process of dry sausages | |
| Foaming properties improvement (for aerated drinks) | Reducing the risk of minced souring | |||
| Precipitate prevention | ||||
| Anti-caking agent |
General Information:
Interstarch introduces the new assortment of starch products — wide range of maltodextrins that fully meets modern requirements of food industry technological processes. Maltodextrin is an easily digestible organic substance, a simple sweetener and thickener. It is processed by incomplete hydrolysis of starch by the action of enzymes. Maltodextrins have neutral or slightly sweet taste, well soluble in water.
Maltodextrins is a part of wide range of food products: yogurts, puddings, sauces, salad dressings, bakery and confectionery products, chips, ice cream, chocolate bars, sausages and many others. In addition, maltodextrin is often added to the composition of baby food: in cereals and in milk formulas.
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