Improving The Taste Tenacity And The Structure Of Foods Maltodextrin Hydrolysis Product
Detailed Product Description
| Appearance: |
White Powder Of With Little Yellow Shadow Has No Fixed Shape |
Molecular Formula: |
(C6H10O5) N |
| Coliforms, MPN/100g: |
≤6% |
Total Plate Count,CFU/g: |
≤3000 |
| Salmonella: |
Not Exist |
Smell: |
It Has Special Smell Of Malt-dextrin And No Exceptional Smell |
| Taste: |
Sweetness Or Little Sweetness, No Other Taste |
PH(in 50% Water Solution): |
4.5-6.5 |
| Iodine Reaction: |
No Blue Reaction |
De-equivelent,%: |
10-12 |
| Sulphated Ash%(Item Residue On Ignition): |
≤0.6 |
Solubility%: |
≥99.5 |
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.
| Item |
Standard |
Inspection Result |
| 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 |
| Moisture% |
≤6 |
5.50 |
| PH(in 50% water solution) |
4.5-6.5 |
5.70 |
| Iodine reaction |
No blue reaction |
pass |
| De-equivelent,% |
10-12 |
11 |
| Sulphated Ash%(Item Residue on ignition) |
≤0.6 |
0.20 |
| Solubility% |
≥99.5 |
99.80 |
| pathogenic Bacterium |
not exist |
pass |
| Arsenic,mg/kg |
≤0.5 |
absent |
| Lead, mg/kg |
≤0.5 |
﹤0.1 |
| Total plate count,CFU/g |
≤3000 |
20 |
| Coliforms, MPN/100g |
≤30 |
﹤30 |
| Salmonella |
not exist |
pass |
| Shelf-life |
24Moths Min. |
