Guangzhou ZIO Chemical Co., Ltd. is one of the leading manufacturers and suppliers of resistant maltodextrin flavoring agent in China. Welcome to buy bulk high quality chemicals in stock here from our factory. For price consultation, contact us.
Product Parameters
Product name | Maltodextrin |
Term | Standard |
Appearance | White to light yellow powder |
Taste | Sweetness or little sweetness, no other taste |
Moisture (%) | ≤6 |
De-equivelent (%) | 10~15 |
Indine reaction | no blue reaction |
Solubility (%) | 98%~100% |
Pathogenic bacterium | not exist |
Sulphated ash (%) | ≤0.6 |
PB | ≤0.5mg/kg |
AS | ≤0.5mg/kg |
PH Value (in 50% water solution) | 4.5 ~ 6.5 |
Features & Application
Maltodextrin can be a white powder or a concentrated liquid. It dissolves well and has moderate viscosity.
1. It is used in nutritious snack foods such as soybean milk powder, instant oatmeal and malted milk essence. It has good taste and instant thickening effect, avoids the phenomenon of precipitation and stratification, can absorb the smell of beany or milk taint, and prolong the holding period.
2. It is used in solid beverages, such as milk tea, instant tea and solid tea, and can maintain the characteristics and aroma of the original product. The product has a mellow, delicate taste, rich flavor, excellent instant dissolution effect, and inhibits crystallization.
3. It is used in frozen foods such as ice cream or ice popsicles. The ice granules have fine expansion, good viscosity, mild sweetness, little or no cholesterol, pure flavor and refreshing taste.
4. The main function of maltodextrin in various canned or soup foods is to increase the consistency and improve the structure, appearance and flavor.
5. The addition of maltodextrin to meat products such as ham and sausage can reflect its strong stickiness and thickening properties. It can make the product delicate, rich in taste, easy to package and shape, and prolong the shelf life.
6. It is also used in fruit juice drinks such as peanut almond milk and various lactic acid drinks. The emulsification ability is enhanced, and the original nutritional flavor such as fruit juice remains unchanged. Therefore, it is easy to be absorbed by the human body, the viscosity is improved, and it is not easy to precipitate.
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