Maltodextrin
Malto Dextrin is made from corn and rice starch
hydrolyzed to less than 20DE. It is easily digested,
absorbed as quickly as glucose, and can be slightly
sweet or flavourless. As a food ingredient, they are
used as a basic ingredient in the manufacturing of
foods such as health drinks, milkshakes, chocolates,
soups, puddings, sauces, and salad dressings. It is
mostly preferred for texturing, gelling, emulsifying
and non-crystallization in food, pharmaceuticals and
cosmetic industry.
VSM is now well equipped to produce a large
amount of malto dextrin with rice. Our plant is
facilitated with the latest technology to provide
best quality material meeting its customer
expectations. We are supplying our products to some
of India's largest food industries and increasing
our footprints in market across the globe.
The mixture of the two simple sugars is formed by a process of hydrolysis of sucrose. This mixture has the opposite direction of optical rotation as the original sugar, which is why it is called an invert sugar.
Features of Maltodextrin
- Binding agent
- Prevents crystallization
- Easy to digest
- Longer shelf life
Applications of Maltodextrin
- Used as a thickener for soups, gravies, and salad dressings. .
- Used as a preservative
- Used as a bulking base for artificial sweeteners.
- Used as a preservative
- Used as ingredients in coating and binding for pharmaceutical applications
|
Test |
Limit |
|
Physical Appearance |
White free flowing powder |
|
Moisture % |
4.5% Max |
|
pH 10% solution |
4.5 to 5.5 |
|
% D.E. (dextrose equivalent) |
18 to 20% |
|
SO2 ppm |
100ppm Max. |
|
Total ash |
0.5% Max. |
|
Clarity (10% solution) |
Clear |
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