Maltodextrin is a dextrose polymer
obtained from starch through enzymatic processes. It is a
white powder. Its chemical composition is 1% Dextrose, 3%
Maltose, and 96% trioses y polysaccharides.
Its main uses are for producing:
baby food (10%), powdered citric beverages (10%), candies
(30%), pastries (20%), soups and broths (20%), and lastly,
dairy products (10%).
Its outstanding qualities
are its low higroscopity, its good solubility and its very
low sweetening properties
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