“Lianggong” Maltodextrin

Fluidity of white and yellow or brown powder, change amount of polygonal, round or oval shaped flat particles. 

PROD­UCT IN­TRO­DUC­TION

1. Commodity name: Maltodextrin

2. Commonly known as: Yellow - cyclodextrin; white - cyclodextrin; roasted starch

3. Molecular formula: (C6H10O5) n

4. Molecular weight: 0.25~1 million

5. CAS: No 9000-01-5

6. Specification: 25kg/ bag

7. Properties:

Fluidity of white and yellow or brown powder, change amount of polygonal, round or oval shaped flat particles. It's partially to completely soluble in water, low degree of decomposition of the white cyclodextrin, completely insoluble in cold water. But the highly decomposed substance can be completely dissolved in cold water to form a thick paste.

STOR­AGE CON­DI­TIONS

Store in clean, cool, dry and sealed con­di­tion.

AP­PLI­CA­TION

Milk Powder

Maltodextrin is added to milk powder and other dairy products, which can make the product expand in volume, not easy to agglomerate, be instant, and have good brewing property, prolong the shelf life of the product, reduce the cost and improve the economic benefit at the same time. It can also improve the nutrition ratio, improve the nutrition comparison, and is easy to digest and absorb. The role of maltodextrin in the preparation of functional milk powder, especially sucrose-free milk powder and infant milk powder has been confirmed. The dosage is 5%~20%.

Beverage Industry

Used in beverages, such as coconut milk, peanut drink and various lactic acid drinks, it has strong emulsifying ability, unchanged original nutritional flavor of fruit juice, easy absorption by human body, improved viscosity, pure product, good stability and difficult precipitation. When used in sports drinks, maltodextrin is metabolized in human body, the consumption of heat energy is easy to keep balance, and the load of digestion and absorption in intestines and stomach is small. Reference dosage is 5%~15%.

Candy Sweets

Used in frozen foods such as ice cream, ice cream or popsicle, it has fine swelling, good viscosity, mild sweetness, little or no cholesterol, pure flavor, clean mouth and good taste, and the dosage is 10%~25%. When used in candy, it can increase the toughness of candy, prevent sugar crystallization on the surface and oxidation, and improve the structure. Reduce the sweetness of candy, reduce dental disease, reduce the phenomenon of tooth sticking, improve the flavor, prevent deliquescence and prolong the shelf life. The dosage is generally 10%~30%.

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