Maltodextrin is made from refined cornstarch enzymatically by
advanced processing technology.
The properties of Maltodextrin
Well fluidity, no particular smell; Well solubility with
proper mucosity; Low hydroscopicity, less agglomeration, Good
carrier for sweeteners, aromatizer, stuffing; Emulsification
and consistency ; improving the shape and structure of food;
Easy absorption suitable as food stuffing for the invalid as
well as the olders and infants; Good stableness against
recrystallization.
1. Confection
Improving the taste, tenacity and the structure of foods;
Preventing recrystallization and extending shelf life.
2. Beverages
The beverages are scientifically prepared with Maltodextrin,
which add more flavor, soluble, consistent and delicious, and
reduce sweet taste and cost. There are more advantages of
these kinds of beverages than that of the traditional drinks
and foods such as ice-cream, fast tea and coffee etc.
3. In fast foods
As a nice stuffing or carrier, it can be used in infant foods
for improving their quality and heath care function. It is
beneficial to children and infants.
4. In tinned foods
Add consistence, improve shape, structure, and quality.
5. In Paper Making Industries
Maltodextrin can be used in paper making industries as a bond
materials because it has good fluidity and strong
cohesion-tension. The quality, structure and shape of the
paper can be improved.
6. In Chemical and pharmaceutical Industries
Maltodextrin can be used in cosmetic that may have more effect
to protect skin with more luster and elasticity. In Toothpaste
production, it can be used as a substitute for CMC. The
dispersivity and stability of pesticides will be increased. It
is a good excipient and stuffing material in pharmacon making.
7. In dewatered vegetable, it can help the maintenance of the
original color and luster, add some flavor.
8. More Application Fields
Maltodextrin is also widely used in other fields besides the
foods industries. |
