The raw material for maltodextrin is starch-containing corn, rice and so on.
Its solubility slightly lower than sugar, but has strong hydration. Once absorbed moisture, the ability to retain moisture is strong. This is an important feature of maltodextrin, which is often used in service.
Function:
1. Used to increase viscosity, enhance product dispersibility and solubility.
2. For inhibiting the browning reaction.
3. For the preparation of functional foods.
4. Used to lower the freezing point.
5. High-quality fat substitutes.
6. Used to improve the structure and appearance of foods.
Application:
Maltodextrin is widely used in confectionery, malted milk, fruit tea, milk powder, ice cream, beverage, canned food and other food stuffs. It is a kind of filler and thickener for all kinds of food.