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|Appearance:||White Powder Of With Little Yellow Shadow Has No Fixed Shape||Molecular Formula:||(C6H10O5) N|
|Melting Point:||240 ℃ (dec)||Coliforms, MPN/100g:||≤6%|
|PH(in 50% Water Solution):||≤3000||Salmonella:||Not Exist|
Maltodextrin is also known as water-soluble dextrin or enzymatic dextrin. It is the raw material of various kinds of starch, the enzymatic process of low degree control hydrolysis transformation, purification, drying. Its raw materials are starch - containing corn, rice, etc. It can also be refined starch, such as corn starch, wheat starch, cassava starch, etc.
In 1970, Veberbacher to make the following definition: maltodextrin with starch as raw material, through the control of hydrolysis DE value under 20% of the product is called malt dextrin, to distinguish the pyrolysis reaction of dextrin starch products. The main characters of maltodextrin are directly related to the hydrolysis rate, and the DE value indicates not only the degree of hydrolysis, but also the important index of the product characteristics.
Maltodextrin Has low sweetness, no smell, easy digest, low heat, good solubility, small fermentation, filling effect is good, not easy absorption of moisture, thickening sex is strong, good carrier, good stability, difficult to the characteristics of metamorphism. Maltodextrin contains a lot of polysaccharides, and also contains calcium, iron and other trace elements and minerals that are beneficial to human body, and can promote normal metabolism of human body.
|Appearance||White powder of with little yellow shadow has no fixed shape||pass|
|Smell||It has special smell of Malt-dextrin and no exceptional smell||pass|
|Taste||Sweetness or little sweetness, no other taste||pass|
|PH(in 50% water solution)||4.5-6.5||5.70|
|Iodine reaction||No blue reaction||pass|
|Sulphated Ash%(Item Residue on ignition)||≤0.6||0.20|
|pathogenic Bacterium||not exist||pass|
|Total plate count,CFU/g||≤3000||20|
Contact Person: LEE