High Quality Dairy Additive CAS 9050-36-6 Maltodextrin for Food Grade

Maltodextrin is defined as a product made from starch with a controlled hydrolysis DE value below 20. The definition of the United States is: carbohydrate products obtained from corn starch raw materials through hydrolysis conversion and spray drying. In China, it is defined as a starch derivative without free starch, which is made from starch or starchy material through enzymatic hydrolysis, refining and spray drying. According to the different DE values, the common product specifications of its series of products include MD10, MD15, MD20, etc.

The physical properties of maltodextrin are directly related to its hydrolysis DE value, so the DE value not only indicates the degree of hydrolysis, but also is an important indicator for understanding product characteristics. Generally speaking, the higher the degree of hydrolysis of maltodextrin, the higher the DE value, and the greater the product's solubility, sweetness, permeability, fermentability, browning reaction, and freezing point drop; The worse the organization, viscosity, pigment stability, and anti crystallization properties.