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Help CenterDE 10-20 MALTODEXTRIN FOOD GRADE
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Specifications
Improving the taste, tenacity and the structure of foods; Preventing recrystallization and extending shelf lifeMaltodextrin is made from refined corn starch enzymatically by advanced processing technology.
1. confection
Improving the taste, tenacity and the structure of foods; Preventing recrystallization and extending shelf life.
2. Beverages
The beverages are scientifically prepared with Maltodextrin, with add more flavor, consistent and delicious, and reduce sweet taste and cost. There are more advantages of these kind of beverages than that of the traditional drinks and foods such as ice-cream, fast tea and coffee etc.
3. In fast foods
As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function. It is beneficial to children and infants.
4. In tinned foods
Add consistence, improve shape, structure and quality.
5. In Paper Making Industries
Maltodextrin can be used in paper making industries as a bond materials because it has good fluidity and strong cohesion-tension. The paper quality, structure and shape can be improved.
6. In Chemical and Pharmaceutical Industries
Maltodextrin can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In Toothpaste production, it can be used as a substitute for CMC. The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making.
Sense Index | |||||
Item |
Standard |
||||
MD 10 |
MD 15 |
MD 20 |
|||
Appearance |
White powder with yellowish shadow ,no irregular shape ,no visible impurities by naked eyes |
||||
Smell |
With the Flavor of maltodextrin |
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Taste |
Sweetish or not ,no odor smell |
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Physics Index | |||||
Item |
Index |
||||
MD 10 |
MD 15 |
MD 20 |
|||
DE value |
<11 |
11≤DE value<16 |
16≤DE value≤20 |
||
Moisture/(%)≤ |
6.0 |
||||
Solubility/(%)≥ |
98.0 |
||||
PH value |
4.5-6.5 |
||||
Sulphate ash/(%)≤ |
0.6 |
||||
Iodine test |
No blue reaction |
||||
Hygiene Index | |||||
Item |
Index |
||||
Pb (Pb+) |
≤0.5mg/kg |
||||
As(As-) |
≤0.5mg/kg |
||||
Coliform (N) |
≤30MPN/100g |
||||
Total bacteria(N) |
≤3000cfu/g |
||||
Pathogens(salmonella) |
Negative |
||||
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