Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is a kind of starch as raw material, through the enzymatic process of low degree control hydrolysis transformation, purification, drying from. The main properties of maltodextrin are directly related to the hydrolysis rate. DE value not only denotes the degree of hydrolysis.Maltodextrin series products produced in our country, are corn, rice and other direct raw materials, enzymatic process production. Maltodextrin is widely used in confectionery, malted milk, fruit tea, milk powder, ice cream, beverage, canned food and other foods. It is the filling and adjustment of all kinds of food.
It has the characteristics of low sweetness, good solubility, not easy to absorb moisture, good stability and difficult to deteriorate. This product has the characteristics of strong thickening, good carrier, small fermentability, good filling effect, no moisture absorption, no peculiar smell, easy digestion, low heat, low sweetness and so on. Maltodextrin contains a large number of polysaccharides, but also contains calcium, iron and other trace elements and minerals beneficial to human body, and can promote the normal metabolism of substances. It is widely used in beverage, frozen food, candy, cereal, dairy products, health products and other industries, but also can be used in textile, daily chemical, pharmaceutical production.
It is used to increase the viscosity, enhance the dispersibility of products and dissolve maltodextrin. It has good emulsification and thickening effect. It is used in soy milk, instant oatmeal and malted milk to thicken, absorb peculiar smell, improve taste and extend shelf life. In milk tea, fruit crystal, instant tea, solid tea, fat milk, coffee companion, used to increase the mellow, delicate, fragrant and rich taste and reduce costs; In coconut milk, peanut and almond milk, various lactic acid drinks, enhance the emulsifying power, so that the product stability is good, not easy to precipitate; Used in cans or soups to thicken, improve structure, appearance and flavor.