English 
 |
Overview
Quick Details
| CAS No.: | 9050-36-6 | Other Names: | DEXTRIN TYPE I |
| MF: | C12H22O11 | EINECS No.: | 232-940-4 |
| Place of Origin: | China | Type: | Food grade |
| Efficacy: | Sweeteners | Brand Name: | Polifar |
| Model Number: | food additives | Appearance: | White powder |
| Shelf Life: | 2 years | MOQ: | 1kg |
| Sample: | Free, ≤500g | Criteria Implemented: | GB/T20884 |
Supply Ability JINHE
| Supply Ability | 3,50,000 kg per month |
Packaging & Delivery
| Product Packaging: | Packed in paper-drums and two plastic-bags inside 25kg/drum or as per your request. |
| Product Storage: | Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances. |
| Loading: | 18MT/20FCL'; 15MT/20FCL' with pallets |
| Delivery: | About 1 - 2 week |
Product Properties
Maltodextrin (MD), a polysaccharide food raw material, is a low conversion product between starch and starch sugar. White or slightly light yellow amorphous powder in appearance, without visible impurities, with special smell, not sweet or slightly sweet taste. Widely used in beverage, frozen food, candy, oatmeal, dairy products, health care products and other industries, and can also be used in textile, daily chemical and pharmaceutical production.
Specification
| Item | Standard |
| Appearance | White amorphous powder, no visible impurities |
| Taste | Sweetless or slightly sweetness ,no other taste |
| DE%(m/m) | 15~20 |
| Starch Test | Negative |
| Moisture%(m/m) | ≤6.0 |
| Solubility%(m/m) | ≥98.0 |
| PH | 4.5~6.5 |
| Sulphated Ash% | ≤0.6 |
| Iodin Experiment | No blue reaction |
| Sulfur Dioxide Residual g/kg | ≤0.01 |
FAQ
Q1: In which foods is Maltodextrin commonly found?
A1: Maltodextrin is commonly found in processed foods such as biscuits, confectionery, beverages and ice cream.
Q2: What are the advantages of Maltodextrin over other sweeteners?
A2: Maltodextrin may be closer to natural sweetness than other artificial sweeteners and has advantages in taste and consistency.
Exhibition
