Maltodextrin is a creamy
white hygroscopic powder, moderately sweet in taste.
Maltodextrin is the
simplest form of sugar, has a soft mouthfeel and is easily digested.
Maltodextrin is a mixture
of glucose, maltose, oligosaccharides and polysaccharides.
Maltodextrins do not
contain significant quantities of protein, fat or fiber.
Maltodextrins are not made
from or contain malt products.
Maltodextrin is a starch
hydrolysis product ranging up to 20 DE.
Maltodextrin is a
synthetically manufactured long chain carbohydrate. Also known as a
polysaccharide (many sugars).
artificially created when acids or other enzymes are applied to
cornstarch, which breaks the starch into medium-length chains of
dextrose (glucose) molecules.
Maltodextrins and corn
syrup solids are each mixtures of glucose polymers produced by the
controlled depolymerization of corn starch.
maltodextrins into a dry particulate form results in much reduced volume
and longer shelf life.
Maltodextrin is used in a
variety of pharmacy products.
Maltodextrin is used
extensively in coffee whiteners, imitation sour creams, imitation
cheeses and whipped toppings.
Maltodextrin is used as a
moisture holding agent in breads and meats for preparing non-hygroscopic
fondants and as a dispersing agent in instant drink concentrates.
It is aloes used as base in
preparation of food products such as health drinking, soups Milk shakes
Three samples were analyzed
to determine if liquid or solid-state NMR techniques could be utilized
to quantify adulteration of licorice powders by maltodextrin.
Binding of maltodextrins to
solubilized LamB trimers was detected by two techniques: fluorography of
bound sugar complexes in SDS polyacrylamide gels and flow dialysis
Maltodextrin is one of best
basic materials in food industry, and it is applied broadly day by day
in papermaking, daily chemicals, fine chemicals and pharmaceutical
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