Maltodextrin

Brief introduction:

Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for Sweeteners. aromatizer, stuffing. Therefore, maltodextrin is widely used in frozen food, dairy products, medicines, convenience food, paper, textiles, building materials, chemicals, etc.

Confection

Improving the taste, tenacity and the structure of foods; Preventing recrystallization and extending shelf life.

Beverages

The beverages are scientifically prepared with Maltodextrin, which adds more flavor, soluble, consistent and delicious, and reduces sweet taste and cost. There are more advantages of these kinds of beverages than that of traditional drinks and foods such as ice-cream, fast tea, and coffee, etc.

In fast foods

As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function. It is beneficial for children.

In tinned foods

Add consistency, improve shape, structure, and quality.

In papermaking industries

Maltodextrin can be used in paper making industries as a bond material because it has good fluidity and strong cohesion-tension. The quality, structure, and shape of the paper can be improved.

In chemical and rmaceutical 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 rmacon making.

In dewatered vegetable

It can help the maintenance of the original color and luster, add some flavor.

More application fields

Maltodextrin is also widely used in other fields besides the foods industries.