Maltodextrin |
Maltodextrins is produced from corn starch, sorghum starch. Maltodextrin is considered a food ingredient, not food additive . Maltodextrins are easily digestible polysaccharides composed of 3 to 19 D-glucose (dextrose) molecules, linked by alpha (1-4) bonds. Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds, like that seen in the linear derivative of glycogen (after the removal of α1,6- branching). Maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long. |
Maltodextrin Specification: |
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Maltodextrin Applications: |
Maltodextrin is used in high quality food products such as: - dietetic and baby foods - spray-drying carrier - soup and sauce mixes - mayonnaise and dressings - extruded snacks - coffee mates - frozen foods - spices and seasonings(chicken powder) |
Isomalto-oligosaccharide 900 Corn / Tapioca Powder and Syrup
Galacto-oligosaccharides Powder and Syrup(27%,57%,70%,90%)
Xylo-Oligosaccharide Powder and Syrup (35%,70%,95%)
Dietary Fiber Series
Polydextrose Powder and Syrup
Resistant Dextrin (Soluble Corn/ Tapioca Fiber ) Powder and Syrup
Sugarless Sweeter Series
Allulose Powder and Syrup
Maltitol 50-75% Syrup
Other