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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