Factory Direct Sales of High Purity Food Grade White or Light Yellow Powder Maltodextrin

• Customization: Available
• CAS No.: 9050-36-6
• Formula: C12h22o11
• Model NO.: Maltodextrin
• EINECS: 232-940-4
• Type: Sweetener
• Nutritional Value: Nutritional
• Effect: Stabilization
• Resource: Natural
• Item: Standard
• Appearance: White or Light Yellow Powder
• Colour in Sloution: Colourless
• De Value: 15-20
• Moisture: </=6.0%
• Solubility: >/=98%
• Sulphate Ash: </=0.6%
• Lodine Experiment: Not Changing Blue
• Transparency%: >/=96
• pH (5%Solution): 4.0-6.0
• Bulk Density(Compacted): 500-650 G/L
• Fatness: </=5%
• Arsenic: </=5ppm
• Lead: </=5ppm
• Sulfur Dioxide: </=100ppm
• Transport Package: Standard Packaging or Customized
• Specification: Standard packaging or customized
• Trademark: HNTY
• Origin: Henan, China
• HS Code: 2936270000
• Production Capacity: 5000000pieces/Year

Product Description

Product Description

MALTODEXTRIN

Maltodextrins are partially hydrolyzed starch products made from corn, rice, potato, or wheat starch by acid or enzyme treatment. They consist of D-glucose units linked by α-1,4 bonds and have a dextrose equivalent (DE) below 20. Maltodextrins are widely used in food for their swelling properties, sweetness, solubility, and freeze-thaw stability. They can be used in confectionery, beverages, baked goods, frozen foods, etc. As a carbohydrate, maltodextrin provides 4 calories per gram but has a high glycemic index. It is generally considered safe but may contain trace amounts of gluten, depending on the plant source.

 

 

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

Product Parameters

PRODUCT SPECIFICATIONS
ITEM	STANDARD
Appearance	White Or Light Yellow Powder
Colour In Sloution	Colourless
DE Value	15-20
Moisture	≤6.0%
Solubility	≥98%
Sulphate Ash	≤0.6%
Lodine Experiment	Not Changing Blue
PH (5%Solution)	4.0-6.0
Bulk Density(Compacted)	500-650 G/L
Fatness	≤5%
Arsenic	≤5Ppm
Lead	≤5Ppm
Sulfur Dioxide	≤100Ppm
Total Plate Count	≤3000 Cfu/G
E.Coli(Per100G)	≤30
Pathogen	Negative

Detailed Photos

RAW MATERIALS

The raw materials are starchy corn, rice, etc., or refined starch, such as corn starch, wheat starch, cassava starch, etc. The main components are dextrin and contain polysaccharides, tetrasaccharides, or oligosaccharides above tetrasaccharides, and also contain a small amount of maltose and glucose.

PREPARATION METHOD

The maltodextrin series products are all made of starch as raw material, which is hydrolyzed and converted by an enzymatic process. Starch is a carbohydrate composed of many glucose molecules; most of its molecular structure is connected by α-(1,4) bonds and a small amount is connected by α-(1,6) bonds. The catalytic hydrolysis of starch by high-temperature resistant α-amylase has a high degree of specificity, that is, it can only hydrolyze the glucosidic bonds of a certain type and a certain part in a certain way, and only hydrolyze starch without decomposing protein, cellulose, etc.

MAIN FEATURES

Since maltodextrin is an incomplete hydrolysis product of starch, it is a mixture. Its functional properties are closely related to the sugar composition (molecular weight distribution, average chain length, branching degree, etc.). The sugar composition in maltodextrin will directly affect its sweetness, viscosity, hygroscopicity, and coloring. When the DE value of maltodextrin is between 4 and 6, its sugar composition is all large molecules above tetrasaccharide; when the DE value is between 9 and 12, its sugar composition contains more high-molecular sugars and fewer low-molecular sugars.

APPLICATION AREAS

(1) Maltodextrin is added to milk powder and other dairy products to expand the product volume, is not easy to agglomerate, is quick-dissolving, has good reconstitution properties, and prolongs the shelf life of the product while reducing costs and improving economic benefits.

(2) It is used in nutritious snack foods such as soy milk powder, instant oatmeal, and malted milk. It has a good taste and quick-dissolving thickening effect, avoids precipitation and stratification, can absorb beany or milk smell, and prolongs the shelf life. The reference dosage is 10%~25%.

FAQ

Q1.: What are your payment terms?
T/T, L/C O/A, etc.

Q2.: How long is your delivery time?
Usually, we will arrange the  shipment as soon as possible after an  order is placed

Q3.: How about packaging?
Usually, we provide 25 kg/bag or carton packaging. Of course, if you have special requirements, we will according to your requirements.

Q4.: What is the validity period of the product?
According to the products you ordered.

Q5.: What documents do you provide?
Usually, we provide commercial invoices, packing lists, bills of lading, COA, health certificates, and certificates of origin. If your market has any special requirements, please let us know.