Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolisis and is usually found as a white hygroscopic spray dried powder.
Maltodextrin is easily digestible, being absorbed as rapidly as glukose and might be either moderately sweet or almost flavorless (depending on the degree of polymerisation).
| PROPERTIES | |
|---|---|
| Browning | High |
| Hygroscopicity/humectant properties | High |
| Plasticity | High |
| Sweetness | High |
| Solubility | High |
| Osmolality | High |
| Molecular weight | Low |
| Viscocity | Low |
| Cohesiveness | Low |
| Flim-forming properties | Low |
| Prevention of large sugar-crystal information | Low |
| SPECIFICATIONS | |
|---|---|
| Appearance | yellow amorphous powder |
| pH | 4.0-6.5 |
| Moisture | 10.0% max |
| DE | max 20 |
| Ash | 0.5% max |
| SO2 | max 0.0025% |
Food industry
• 25 kg bags
• 50 lbs
• FIBC
Minimum of 24 months
after date of production,
in closed packing. Best
before expiration date
on packaging.
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