High Purity Maltodextrin Powder Nutritious Sweeteners Thickeners Food Grade

   Maltodextrin (MD) is a polysaccharide food ingredient, a low-conversion product intermediate between starch and starch sugars. It appears as a white or slightly yellowish amorphous powder, free of visible impurities, with a characteristic odor and a taste that is either unsweet or slightly sweet.

   In 1970, Ueberbacher defined maltodextrin as follows: a product made from starch with a controlled hydrolysis DE value below 20. The US definition is: a carbohydrate product obtained from corn starch through hydrolysis and spray drying. The Chinese definition is: a starch derivative made from starch or starchy substances through low-degree enzymatic hydrolysis, refining, and spray drying, free of free starch. Common product specifications based on DE values ​​include MD10, MD15, and MD20.

   The physical properties of maltodextrin are directly related to its hydrolysis DE value; therefore, the DE value not only indicates the degree of hydrolysis but is also an important indicator for understanding product characteristics. Generally speaking, the higher the degree of hydrolysis of maltodextrin and the larger the DE value, the greater the product's oxygen solubility, sweetness, permeability, fermentability, browning reaction, and freezing point decrease; while the worse its texture, viscosity, pigment stability, and anti-crystallization properties.

Application

   Widely used in beverage, frozen food, candy, cereal, dairy products, and health products industries, as well as in textile, daily chemical, and pharmaceutical production.

(1) Maltodextrin added to milk powder and other dairy products can increase product volume, prevent clumping, improve solubility and reconstitution, extend shelf life, reduce costs, and increase economic benefits. It can also improve nutritional ratios, increase nutritional value, and facilitate digestion and absorption. The role of maltodextrin in the formulation of functional milk powder, especially sugar-free milk powder and infant growth-promoting milk powder, has been confirmed. Dosage: 5%~20%.

(2) Used in soy milk powder, instant cereal, and malted milk powder, it provides good taste and instant thickening effect, avoids sedimentation and stratification, absorbs beany or milky odors, and extends shelf life. Recommended dosage: 10%~25%.

(3) In solid beverages, such as milk tea, fruit crystals, instant tea, and solid tea, it maintains the original product's characteristics and aroma, reduces costs, produces a rich and delicate taste, has excellent instant solubility, and inhibits crystallization. It has good emulsifying effects and a significant carrier effect. Recommended dosage: 10%~30%. For producing coffee creamer, DE24~29 maltodextrin can be used at dosages up to 70%.

(4) In fruit juice beverages, such as coconut milk, peanut and almond milk, and various lactic acid drinks, it has strong emulsifying ability, preserving the original nutrients and flavor of the fruit juice, making it easily absorbed by the body, increasing viscosity, resulting in a purer product, better stability, and less sedimentation. In sports drinks, maltodextrin helps maintain a balance between energy consumption and metabolism in the body, reducing the digestive burden on the stomach and intestines. Recommended dosage: 5%~15%.

(5) In frozen foods such as ice cream, popsicles, or ice lollies, it produces finely expanded ice particles, good viscosity, mild sweetness, low or no cholesterol, pure flavor, a clean finish, and good taste. Dosage: 10%–25%.

(6) In candies, it increases the candy's toughness, prevents crystallization and melting, and improves structure. It reduces sweetness, reduces dental problems, decreases stickiness, improves flavor, prevents deliquescence, and extends shelf life. Dosage: 10%–30%.

(7) In biscuits or other convenience foods, it produces full-bodied, smooth, and brightly colored products with a good appearance. The product is crisp and delicious, with moderate sweetness, does not stick to teeth, leaves no residue, has fewer defective products, and a longer shelf life. Dosage: 5%–10%.

(8) In various canned or soup/stew foods, maltodextrin mainly increases viscosity and improves structure, appearance, and flavor. In solid seasonings, spices, powdered oils, and other food products, it acts as a diluent and filler, preventing moisture and clumping, and making the product easier to store. In powdered oils, it can also function as a substitute for other oils.

(9) Adding maltodextrin to meat products such as ham and sausages can highlight its strong adhesive and thickening properties, resulting in a smoother texture, richer flavor, easier packaging, and extended shelf life. Dosage: 5%~10%.