Maltodextrin is a low hydralysis product between starch and sweetener. It has potential hydration power, good viscidity and carrier function, hardly sweetening power, heat-resistance, emulsification, low hygroscopicity, is incapable of browning reaction, easy to film without granulation. Widely used in various confectionery, health care foods, concentrating foods, instant foods, western-style food, cold drinks, milk powder for baby, soy-milk powder, solid drinks, etc.
Malto dextrine:
Moisture: 4.0%-6.0%,
pH value: 4.5-6.0,
DE VALUE: 10%-20%,
Solubility: >98%,
Sulphated Ash: <0.6%,
Pb: <0.5mg/kg,
As: <0.5mg/kg,
Total Bacterium: <1500/g,
Coliform Bacilli: <30/100g,
Pathogenic Bacterium: Negative.
Conclusions: All standards passed.