Maltodextrin

Maltodextrin is a starch hydrolysis product with a DE value less than 20. It falls between starch and starch sugars and is a low-cost, smooth tasting, and almost tasteless nutritional polysaccharide. Maltodextrin is generally a mixture of multiple DE values. It can be a white powder or a concentrated liquid. 1. Used to increase viscosity, dispersion, and solubilityMaltodextrin has good emulsifying and thickening effects. Used in soy milk, instant cereal, and malt extract to thicken, absorb odors, improve taste, and extend shelf life; In milk tea, instant tea, solid tea, vegetable fat milk, and coffee companion, it is used to increase the mellow, delicate, and fragrant taste and reduce costs; Enhance emulsifying power in coconut milk, peanut milk, almond milk, and various lactic acid drinks, making the product stable and less prone to sedimentation; Used in various canned or soup foods to thicken, improve structure, appearance, and flavor.2. Used for transplantation browning reactionWhe...