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Help CenterTaste Improving Color Adjusting Brown Maltodextrin for Cocoa Drink
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Technology parameter of taste improving color adjusting brown maltodextrin for for cocoa drink
1.Product Description of taste improving color adjusting brown maltodextrin for cocoa drink 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 cocoa drink
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 cocoa drink
100% Maltodextrin
4. Chemical of taste improving color adjusting brown maltodextrin for cocoa drink
| 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 cocoa drink
| Total plate count | ≤3000/g |
| Coliform | ≤30/100g |
| Salmonella | Negative |
6.Physical of taste improving color adjusting brown maltodextrin for cocoa drink
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 cocoa drink
25KG per Paper bag with PE bag inner liner.
8.Storage of taste improving color adjusting brown maltodextrin for cocoa drink 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 cocoa drink
24 months in original and unopened packaging.
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