Maltodextrin

Properties:White powder or granular, small water absorption, dry or slightly sweet taste, nutritional value.Easy to dissolve in water or easy to disperse in water, but also clarify to turbid water solution.D-glucose as structure unit, alpha 1, 4 key phase polymerization of polysaccharide.Melting point of about 240 ℃ (decomposition).

 

Application:Maltodextrin add in milk powder and other dairy products, can make the product volume expansion, not easy to agglomerate, instant, blunt tonality, extend the shelf life of product, at the same time, reduce costs, improve the economic benefit.Also can improve nutrition proportion, improve the nutritional value, easy to digest absorb.Malt dextrin in the compound function of milk powder, especially without the role of sugar such as milk powder, infant feeding milk powder has been confirmed.The dosage of 5% ~ 20%.

 

Storage and transportation:A cool and dry place