Technology parameter of taste improving color adjusting brown maltodextrin for coffee

1.Product Description of  taste improving color adjusting brown maltodextrin for coffee Maltodextrin is obtained by the partial hydrolysis of starch whereby the basic polymeric structure is retained.

2.Features of   taste improving color adjusting brown maltodextrin for  coffee

A.Well fluidity, no particular smell;

B.Well solubility with proper mucosity; 

C.Low hydroscopicity, less agglomeration, Good carrier for sweeteners, aromatizer, stuffing; 

D.Emulsification and consistency; 

E.Improving the shape and structure of food; 

F.Easy absorption suitable as food stuffing for the invalid as well as the olders and infants; 

G.Good stableness against recrystallization.

3.Composition of   taste improving color adjusting brown maltodextrin for  coffee

 100% Maltodextrin

4. Chemical of   taste improving color adjusting brown maltodextrin for coffee

5.Microbiological of  taste improving color adjusting brown maltodextrin for coffee

6.Physical of  taste improving color adjusting brown maltodextrin for coffee

Appearance: White powder with yellowish shadow, no irregular shape, no visible impurities by naked eyes 

Smell: With the Flavor of maltodextrin, no odor smell

Taste: Sweetish or not, 

7.Packaging of  taste improving color adjusting brown maltodextrin for  coffee  

25KG per Paper bag with PE bag inner liner.

8.Storage of   taste improving color adjusting brown maltodextrin for  coffee Store in dry & Sheltered warehouse with good ventilation. Pallet height must not exceed 10 cases. 

9.Shelf life of  taste improving color adjusting brown maltodextrin for  coffee

24 months in original and unopened packaging.