Specifications

Improving the taste, tenacity and the structure of foods; Preventing recrystallization and extending shelf life

Maltodextrin is made from refined corn starch enzymatically by advanced processing technology.

1.       confection

Improving the taste, tenacity and the structure of foods; Preventing recrystallization  and extending shelf life.

2.       Beverages

The beverages are scientifically prepared with Maltodextrin, with add more flavor, consistent and delicious, and reduce sweet taste and cost. There are more advantages of these kind of beverages than that of the traditional drinks and foods such as ice-cream, fast tea and coffee etc.

3.       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 and infants.

4.       In tinned foods

Add consistence, improve shape, structure and quality.

 5.       In Paper Making Industries

Maltodextrin can be used in paper making industries as a bond materials because it has good fluidity and strong cohesion-tension. The paper quality, structure and shape can be improved.

6.       In Chemical and Pharmaceutical Industries

Maltodextrin can be used in cosmetic 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.

 

Sense Index
Item	Standard
	MD 10			MD 15	MD 20
Appearance	White powder with yellowish shadow ,no irregular shape ,no visible impurities by naked eyes
Smell	With the Flavor of maltodextrin
Taste	Sweetish or not ,no odor smell
Physics Index
Item	Index
	MD 10		MD 15		MD 20
DE value	<11		11≤DE value<16		16≤DE value≤20
Moisture/(%)≤	6.0
Solubility/(%)≥	98.0
PH value	4.5-6.5
Sulphate ash/(%)≤	0.6
Iodine test	No blue reaction
Hygiene Index
Item		Index
Pb (Pb+)		≤0.5mg/kg
As(As-)		≤0.5mg/kg
Coliform (N)		≤30MPN/100g
Total bacteria(N)		≤3000cfu/g
Pathogens(salmonella)		Negative