| Malto Dextrin is produced by the controlled hydrolysis
of starch using enzymes - The extensive commercial
utilization of these products is due primarily to
the unique property possessed by malto dextrin of
soluble solids without appreciable sweetness. |
| Moisture |
5.0% max |
| Dextrose Equivalent |
15.0-24.0% |
| pH (10% soln) |
5.5-6.5 |
| Bulk density (gm/ml) |
0.30-0.40 |
|
| Malto Dextrin is widely used in instant foods,
frozen desserts, soups, beverages, coffee powder
etc as flavouring and bodying agent. Since it has
got the moisture holding capacity malto dextrin
is used in several bakery products, cheese and cream
products, for candy coating and as crystal inhibitors.
It is also used in the manufacturing of nutritional
fluids as a filler in tableting and other medical
applications. |
