|Loss on drying
|Heavy metals (Pb)
|Assay (on dry basis,)
Brief Introduction and usage
Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by
partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.
Maltodextrin is usually used in the following fields:
Improving the taste, tenacity, and structure of foods; Preventing recrystallization and extending shelf life.
The beverages are scientifically prepared with maltodextrin, which adds more flavor, is soluble,consistent, and delicious, and reduces sweet taste and cost. There are more advantages to these kinds of beverages than that traditional drinks and foods such as ice cream, fast tea, coffee, etc.
C. In fast foods
As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function. It is beneficial to children.
D. In tinned foods
Add consistency, and improve shape, structure, and quality.
E. In paper-making industries
Maltodextrin can be used in paper-making industries as a bond material because it has good fluidity and strong cohesion tension. The quality, structure, and shape of the paper can be improved.
F. In chemical industries
Maltodextrin can be used in cosmetics that may have more effect to protect skin with more luster and elasticity. In toothpaste production, it can be used as a substitute for CMC. The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making.
G. In the dewatered vegetable
It can help the maintenance of the original color and luster, and add some flavor.
H. More application fields
Maltodextrin is also widely used in other fields besides the food industries.