Maltodextrin

Characteristics 1. Possessing instant solube characteristics with good effect. Unadulterated taste, good thickening and emulsification effects. 2. Anti-crystallization. Add in candies and half-soft sweets, it can prevent sweets from appearing sand and extend the shelf life. 3. Debasing and eliminating the smell of mutton, stability the alimentation elements, keeping the character and flavor and increasing the quality. Accession quantity:15%-20% 4. High harmonious ability and a foil to the smell used in soy milk and cornmeal to improve product quality. Accession quantity 15%-20% 5. Used in egg products and grease powder to stabilize protein and fat, increase solubility, stabilize the alimentation elements and increase products flavor. Quantity suggested: 5%-10 %( in egg products). 10%-40 %( in grease powder). Purpose 1. Down-saccharinty agent. Maltodextrin with weak sweetness, used as filling in food processing such as sweets, ice cream jam, cake etc. Can improve the flavor of other materials in the products. 2. Bonding agent. If proper amount of maltodextrin powder is added to solid granules or ball candies or white-sugar rice cakes, molding rate is increased and work efficiency is improved. 3. Stabilizer. Maltodextrin belongs to large numerator saccharine, high vicinity and high foam stability. Therefore, it can be used as foam stabilizer in beer making and gas liquor making. 4. Source of carbohydrate in high-energy drink for athletes. Maltodextrin possesses characteristics of easy assimilation and absorption, which fits athletes training to increase sugar content in musculature and enhance physical strength and eliminate fatigue. Theoretical target