It contributes nutritive solids, body, mouthfeel, and crystallization control in many applications such as dairy, ice cream, and meat, Instant Foods, Frozen Desserts, Soups Beverages, Coffee Powder as Flavoring and Bodying agent. The moisture holding capacity of Maltodextrin make it suitable for several Bakery Products, Cheese and Cream Products.
| Name |
Color |
| Form |
Liquid syrup |
| Color |
colorless liquid |
| Odor |
odorless |
| Brix % at 20 oC |
68 - 70 |
| pH at DS = 40 |
5.0 – 6.0 |
| SO2 ppm |
40 – 50 |
| Dextrose equivalent % (DE) |
22 - 23 |
| Starch |
Absent |
| Protein |
0.1 % max |
| Ash |
0.5 % max |
| Sulphated Ash |
0.1 % max |