- Country of manufacturePoland
Maltodextrin is the starched medicine representing white powder which is received by an enzymatic depolymerization of water suspension of potato starch with the subsequent raspylitelny drying.
Maltodextrin are characterized by low sweet, good comprehensibility, high density, good solubility, high hygroscopicity. Thanks to the wide range of a depolymerization of starch (DE) maltodextrin have diverse composition of mix of sugars; have emulsifying, stabilizing, sticking together properties, are good fillers and rippers, continue freshness, weaken sweet, emphasize taste and a smell, slow down crystallization process.
method of application
Maltodextrin, thanks to the qualities and structure, find broad application in various branches of the food industry.
These are universal carriers in the course of drying of juice, dyes, fragrances
in production of baby food are used as substitute of starch which is better acquired by a children's organism, is an important carbohydrate component in the modified milk and nutritious to flour
in production of confectionery are any part of fondants and layers, promote alignment of relative humidity, prevent hardening and crystallization of sugars, favorably influence sweet taste and plasticity of products (maltodextrin are a part of solid caramel and filled hard boiled candies, a dragee, confectionery glaze)
in confectionery production maltodextrin improve a consistence of products, regulate viscosity of the test, its fragility and porosity, prevent excessive drying, continue freshness (maltodextrin cookies, a biscuit, wafers, a stuffing for pies, creams for cakes are a part of barmy pastries, croutons)
in powder foodstuff (sauces, soups, seasonings, fruit extracts) increase nutrition value, improve solubility, increase the emulsifying and stabilizing properties, improve balance of relative humidity
thanks to the developed surface can serve as the carrier for aromas, dyes and fats
in production of the nutritious strengthening drinks allow to raise dry extract, to reduce sweet, to strengthen effect of aromatic substances (maltodextrin are a part of fruit drinks and syrups, restore also isotonic drinks)
in production of medicines - expectorant tablets and syrups, vitamin and mineral medicines, nutrients
in production of the frozen products (ice cream, cream, desserts) addition of maltodextrin increases freezing temperature, promotes increase and stabilization of foam
in the meat industry maltodextrin are used, thanks to the sugar fraction as the component of selitryany brines, is a nutritious substratum for bacterial microflora, provides maturing of meat. Thanks to the reducing force accelerate education nitrozomioglobin (pink coloring of meat).
maltodextrin N S W Letter of data on a product maltodextrin
The ventilated paper bags on 25 kg or packing "big - run" (big - bag).