(1) When used in candy, it can increase the toughness of candy, prevent sand return and closing, and improve the structure. Reduce candy sweetness, reduce dental disease, reduce sticky tooth phenomenon, improve flavor, prevent deliquescence, extend shelf life, dosage is generally 10%~30%.
(2) for biscuits or other convenient food, full shape, smooth surface, bright color, good appearance effect. The products are crispy and delicious, with moderate sweet taste. They don't touch teeth at the entrance and don't leave residue. There are few defective products and long shelf life. The dosage of 5% ~ 10%.
(3) Maltodextrin in various canned or soups of food, the main role is to increase the consistency, improve the structure, appearance and flavor. Used in solid seasonings, spices, powder oil and other foods, plays a diluent, filling role, can prevent moisture caking, make the product easy to store. It can also play the function of substitute oil in powder oil.
(4) Adding maltodextrin to meat products such as ham and sausage can reflect the characteristics of strong viscosity and thickening, so that the products are delicate, rich in taste, easy to package and shape, and extend the shelf life. The dosage of 5% ~ 10%.
|Appearance||white to light yellow powder|
|Smell||special smell of maltdextrin and no exceptional smell|
|Taste||sweetless or little sweetness, no other taste|
|Indine reaction||no blue reaction|
|Pathogenic bacterium||not exist|
|Sulphated ash (%)||≤0.6|
|PH Value (in 50% water solution)||4.5 ~ 6.5|
|Storage||in the shade|