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Help CenterProwdered Brown Sweet Maltodextrin for Chocolate
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Technology parameter of prowdered brown sweet maltodextrin for chocolate
1.Product Description of prowdered brown sweet maltodextrin for chocolate Maltodextrin is obtained by the partial hydrolysis of starch whereby the basic polymeric structure is retained.
2.Features of prowdered brown sweet maltodextrin for chocolate
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 prowdered brown sweet maltodextrin for chocolate
100% Maltodextrin
4. Chemical of prowdered brown sweet maltodextrin for chocolate
| 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 prowdered brown sweet maltodextrin for chocolate
| Total plate count | ≤3000/g |
| Coliform | ≤30/100g |
| Salmonella | Negative |
6.Physical of prowdered brown sweet maltodextrin for chocolate
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 prowdered brown sweet maltodextrin for chocolate
25KG per Paper bag with PE bag inner liner.
8.Storage of prowdered brown sweet maltodextrin for chocolate Store in dry & Sheltered warehouse with good ventilation. Pallet height must not exceed 10 cases.
9.Shelf life of prowdered brown sweet maltodextrin for chocolate
24 months in original and unopened packaging.
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