Maltodextrin

Properties: white or light yellow shadow amorphous powder

Characteristics: good fluidity, no difference, almost no sweetness, moderate viscosity, strong boiling resistance

Main functions: 
The composition of maltodextrin is closely related to its hydrolysis process, starch type and the existence of other components (such as protein, fat, etc.) in starch. Maltodextrin with different de values has different functions and properties, such as thickening, gelling, reducing product sweetness, changing system freezing point, inhibiting ice crystal growth, replacing fat, reducing heat energy, improving texture, and being used as spray or drying carrier. Maltodextrin is widely used in food production, and its market prospect is very broad. How to use maltodextrin is one of the topics of interest to food production technicians.