Specifications

Maltodextrin Powder is produced by enzymatic hydrolysis of corn starch, alightly hygroscopic in nature. It is a fine white powde

Maltodextrin is a hygroscopic, non-sweet, nutritive saccharide white powder

 

Maltodextrin is a white hygroscopic powder that is moderately sweet or bland in taste. In appearance, it is a white or cream colored fine powder with a fluffy quality to it. Maltodextrin is a starch based sweetener with a low percentage of Dextrose equivalent (11-20% DE) and is a mixture of Glucose, Maltose, Oligosaccharides and Polysaccharides. It is produced by the hydrolysis of gluten free starch by a typical total enzymatic process. Maltodextrin process uses a Bacterial α-Amylase enzyme which is followed by additional conversion, refinement using clarification, carbon treatment and ion exchange.  The refined maltodextrin syrup is evaporated to higher concentration and dried to powder form in a spray dryer. Maltodextrin is the simplest form of sugar. For this reason, it is easily digestible and assimilated in the human body. As a carbohydrate, it provides body to the food product without appreciably increasing its sweetness, while retaining its calorific value

 

 

Applications

 

 

 

Food industry: Maltodextrin is extensively used in baby foods, feed supplements, geriatric foods, and food for convalescents.

 

Bulking Agent: Maltodextrin is used as a bulking agent. It is also found to be useful in other dry mix areas including frosting, cake and cooking mixes, artificially sweetened cocoas, tea and coffees.

 

Medical / Nutritional: Maltodextrin is also used for the production of nutritional fluids, which are consumed orally.

 

Tableting: Maltodextrin is mixed with dextrose and used as a base material for chewable tablet, which has a hard outer shell and soft interior.

 

Other Medical Applications: Maltodextrin is also used as ingredients in coatings for both pharmaceuticals and confectionery tablets and as coatings for trace elements.

 

Fat Replacers: Maltodextrin gels can replace part of the fat or oil in high fat products like ice cream and salad dressings.

 

 

 

         

PARAMETER	SPECIFICATION
PHYSICAL & CHEMICAL ANALYSIS
Description	White to cream colour fine, fluffy powder
Clarity (20% w/v solution)	Clear to slight hazy
Moisture (% w/w)	5.00 Max.
DE (% on Dry Basis)	17 - 34
pH (10% w/v solution)	4.50 – 6.50
Bulk Density (Packed) g/mL	0.35 – 0.60
Sulphated Ash (% on Dry Basis)	0.50 Max.
Enzymatic Activity	Absent
Apparent Starch	Negative
MICROBIAL ANALYSIS
Total Plate Count (cfu/g)	1000 Max.
Yeasts and Mould Count (cfu/g)	50 Max.
Presumptive Coliform Test (per 0.1 g)	Negative
Escherichia coli (per 10 g)	Absent
B. cereus (cfu/g)	50 Max.
Staphylococcus aureus (per 10 g)	Absent
Salmonella & Shigella (per 50 g)	Absent