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1.What is Maltodextrin?

Maltodextrin (MD), a polysaccharide food ingredient, is a low-conversion product between starch and amylose. Appearance of white or slightly light yellow amorphous powder, no impurities visible to the naked eye, with a special odor, the taste is not sweet or slightly sweet . Maltodextrin physical properties and its hydrolyzed DE value has a direct relationship, so the DE value not only indicates the degree of hydrolysis, but also an important indicator of product characteristics. Generally speaking, the higher the degree of hydrolysis of maltodextrin, the greater the DE value, the greater the product's oxygen solubility, sweetness, permeability, fermentation, browning reaction, the greater the drop in freezing point; and the worse the organization, viscosity, pigment stability and anti-crystallization.

2.How is Maltodextrin produced?

Maltodextrin series products are made from starch, which is hydrolyzed and converted by enzyme-controlled process. Starch is a carbohydrate formed by the polymerization 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 use of high temperature α-amylase catalytic hydrolysis of starch has a high degree of specificity, that is, only in accordance with a certain way to hydrolyze a certain type and a certain part of the special performance of the glucosidic bond, hydrolysis of starch only, do not decompose proteins, cellulose and so on. Therefore, maltodextrin is made from corn, rice and other raw materials by enzyme-controlled hydrolysis and liquefaction, decolorization, filtration, ion exchange, vacuum concentration and spray drying. Its apparent density is below 0.5g/cm3, easily dispersed and dissolved in water.

3.How is Maltodextrin stored and distributed?

1. Food grade should be transported and stored according to food hygiene requirements. Avoid mixing and transporting, and load and unload lightly when handling to prevent damage to the package. 2. Precautions for safe operation: In places where dust is generated, provide suitable exhaust equipment. General fire protection measures. 3. Storage conditions:Keep sealed and keep away from light Temperature conditions:Room temperature 4. Moisture-proofing:To avoid the bag from breaking, to avoid its moisture and rain, so as to ensure that its properties will not change. To avoid unnecessary losses. 5. Anti-temperature: when under the influence of high temperature, performance, properties will be more or less affected, therefore, in the storage must avoid high temperature. 6. Fire prevention: When storing, pay special attention to fire prevention.

4.What is Maltodextrin used for?

(1) Maltodextrin added to milk powder and other dairy products, can make the product volume expansion, not easy to caking, instant, good mixing, extend the shelf life of the product, while reducing costs and improve economic efficiency. It can also improve the nutritional ratio, improve the nutritional ratio, easy to digest and absorb. The role of maltodextrin in the preparation of functional milk powder, especially sucrose-free milk powder, infant growth milk powder has been confirmed. The dosage is 5%~20%. (2) used in soy milk powder, instant cereals and cream of wheat and other nutritious leisure food, has a good taste and instant thickening effect, to avoid the phenomenon of sedimentation and delamination, can absorb the smell of soy or milk odor, to extend the retention period, the reference dosage of 10% ~ 25%.