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Help CenterTaste Improving Color Adjusting Brown Maltodextrin for Coffee
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Technology parameter of taste improving color adjusting brown maltodextrin for coffee
1.Product Description of taste improving color adjusting brown maltodextrin for coffee Maltodextrin is obtained by the partial hydrolysis of starch whereby the basic polymeric structure is retained.
2.Features of taste improving color adjusting brown maltodextrin for coffee
A.Well fluidity, no particular smell;
B.Well solubility with proper mucosity;
C.Low hydroscopicity, less agglomeration, Good carrier for sweeteners, aromatizer, stuffing;
D.Emulsification and consistency;
E.Improving the shape and structure of food;
F.Easy absorption suitable as food stuffing for the invalid as well as the olders and infants;
G.Good stableness against recrystallization.
3.Composition of taste improving color adjusting brown maltodextrin for coffee
100% Maltodextrin
4. Chemical of taste improving color adjusting brown maltodextrin for coffee
| Dextrose Equivalent | 22-26 |
| Moisture | 6.0% max |
| pH | 4.5 – 6.5 |
| Ash | 0.6% max |
| Solubility | ≥98% |
| Iodine Test | Not blue |
5.Microbiological of taste improving color adjusting brown maltodextrin for coffee
| Total plate count | ≤3000/g |
| Coliform | ≤30/100g |
| Salmonella | Negative |
6.Physical of taste improving color adjusting brown maltodextrin for coffee
Appearance: White powder with yellowish shadow, no irregular shape, no visible impurities by naked eyes
Smell: With the Flavor of maltodextrin, no odor smell
Taste: Sweetish or not,
7.Packaging of taste improving color adjusting brown maltodextrin for coffee
25KG per Paper bag with PE bag inner liner.
8.Storage of taste improving color adjusting brown maltodextrin for coffee Store in dry & Sheltered warehouse with good ventilation. Pallet height must not exceed 10 cases.
9.Shelf life of taste improving color adjusting brown maltodextrin for coffee
24 months in original and unopened packaging.
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