Description: Maltodextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is product midway between starch and glucose,a white powder and little sweetness, high viscosity into a solution, does not hold water in itself.
Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal, it increases the viscosity and prevents caking and crystallisation in the frozen foods such as icecream.
Packaging: 25kg PP Bag with PE inner or Kraft Paper Bag
Storage: Store in a cool, dry, ventilated environment.
H.S. Code: 3505.1000
Executive Standard: | |
Appearance | White without the impurity that can be seen by eye |
Moisture.(%) | ≤6.0 |
Ph | 4.0-6.0 |
Solubility (%) | ≥98 |
Lodine Test | No blue |
DE | 10-30 |
Sulphur Dioxide (ppm) | ≤100 |
Arsenic (ppm) | ≤1.0 |
Lead (ppm) | ≤1.0 |
Acidity (%) | 1.2-1.5 |
Sulfated Ash (mg/kg) | ≤1.0 |
Total Palte Count (cfu/g) | ≤3000 |
Ecoli (mpn/100g) | ≤30 |
Salmonella | Not Exist |
Maltodextrin