| Customization: | Available |
|---|---|
| Storage Type: | Store in a Cool and Dry Place |
| Content: | 99% Maltodextrin |
|
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Complies to the Food Chemical Codex and to the European / US Pharmacopeia monographs on Maltodextrin. Production method - partial starch cleavage product consisting of a multicomponent mixture of glucose, maltose, maltotriose and polysaccharides in various ratios.
| Intended use |
Intended for use as a carbohydrate component, structure-forming agent, forming agent, natural sweetener, sweetener regulator, stabilizer, neutral carrier of flavoring additives in various industries. |
| Nutrition value in 100 g of a product, not less | 93 / 100 g |
| Energy value (calorific value) kcal / kJ per 100g maltodextrin, not less | 372 / 1581 |
|
Appearance |
Homogeneous free flowing fine powder, microgranules |
|
Colour |
White |
| Taste |
Peculiar to maltodextrins, without foreign taste and odor |
| Storage |
Maltodextrin must be stored at relative humidity not exceeding 75 %. |
| Dextrose Equivalent | 10 - 12 |
|
Moisture, no more than |
6.0 |
|
Sulphated Ash Content, %, no more than |
0.20 |
|
Loose density, |
0.45 - 0.60 |
|
Sulphur dioxide content, no more than |
10.0 |
|
Solubility, not less than |
98.0 |
|
pH value |
4.5 - 6.0 pH units |
|
Particles size: Residue on sieve 200, not more |
5.0 |
|
Particles size: Residue on sieve 40, not less than |
90.0 |
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