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Maltodextrin, dextrin or water-soluble enzyme, also known as dextrin.

Production of maltodextrin products, are corn, rice and other direct raw materials, the production of enzymatic processes.

Use & Dosage:

Maltodextrin is widely used in candy, malted milk, tea, milk, ice cream, beverages, canned and other food, it is filled with various types of food materials and the increase in transfers.

• maltodextrin added to milk and other dairy products, make product volume expansion and difficult to agglomerate, instant, prepared and good to extend the shelf life of products while reducing costs and improving economic efficiency. Ratio can be improved nutrition, improved nutrition parity, easy to digest absorption. Function of milk in the preparation of maltodextrin, especially sugar-free milk powder, infant milk powder, etc. contribute to the effect has been confirmed. The amount of 5% to 20% is recommended.
• Used in soybean milk powder, malted milk and other nutritious instant cereal and snack food, good taste and instant thickening effect, to avoid sediment stratification, can absorb the smell of beans or milk flavor, extend retention period, the reference was 10% to 25%.
• Drinks such as tea, fruit grain, tea, instant tea and solid use, to maintain the original character and flavor of products, reduce costs, product taste mellow, delicate, and rich instant
• For fruit drinks, like juice, coconut milk, peanuts, almond milk and a variety of lactic acid drinks, emulsifying ability, original nutritional fruit juice and other flavors change, easily absorbed, viscosity increase, the product purity, stability, and not precipitation. For sports drinks, maltodextrin metabolism in the human body, the heat balance for human consumption and easy, gastrointestinal digestion and absorption of small fish load. Reference is 5% to 15%.
• For ice cream, ice cream or popsicles and other frozen food, the expansion of fine ice particles, viscous performance, moderate sweetness, less with or without cholesterol, pure flavor, cool off the mouth of the net, good taste, the amount of 10% to 25%.
• Used in candy increase the toughness to prevent the return of sand and molten improve the structure. Reduce the candy sweetness and reduce dental, lower teeth stick phenomenon, to improve the flavor, to prevent deliquescence, to extend shelf life and amount is generally 10% to 30%.
• For biscuits or other convenience foods, full shape, the surface smooth, clean and clear, good appearance. The product is crispy and delicious, sweet moderate, non-stick dental entrance, leaving residue, less defective and long shelf life. The amount is 5% to 10%.
• Malt dextrin in assorted juice, canned foods or soups, the main role is to increase consistency, improve the structure, appearance and flavor. For solid seasonings, spices, powdered oil and other foods, play a diluted, filling the role of agglomeration can be moisture, the product easy to store. Powdered oils and fats in the oil can also play a functional alternative.