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The composition of maltodextrin is closely related to its hydrolysis process, starch type and the presence of other components (such as protein, fat, etc.) in starch. Maltodextrins with different DE values have different functions and properties: such as thickening, gelling, reducing product sweetness, changing the freezing point of the system, inhibiting the growth of ice crystals, replacing fat, reducing heat energy, improving texture, and being used as a spray or drying carrier etc. The following describes the effects of maltodextrin:

Neotame, chemical name is: N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine-1-methyl ester, white crystalline powder , containing about 4.5% crystal water, is a functional sweetener. Pure sweetness, very close to aspartame, without the bitter and metallic taste often associated with other inte

Feed additives have the functions of improving the nutrition of feed, improving the utilization rate of feed, promoting animal growth and preventing diseases, and reducing the loss of nutrients during feed storage. Therefore, feed additives are an indispensable part of feed. There are many kinds of

There are many ingredients in our food, and maltodextrin is one of them. This article will tell you what is Maltodextrin. Definition of maltodextrin:Maltodextrin (MD), a polysaccharide food raw material, is a low conversion product between starch and starch sugar. White or light yellow amorphous pow