Maltodextrin

Main Usages :Its bland taste makes it inert to other food flavours and colours. It is a good agent in ensuring dispersibility in clold water and maintaining clarity and eye appeal. It increases the viscosity and prevents caking and crystallisation in the frozen foods such as icecream.Standard Specifications :Terms Quality StandardAppearance :White without the impurity that can be seen by eye
Moisture.% =6.0
Ph 4.0-6.0
DE value.% 8~25
Solubility.% =98
Iodlne experiment Not changing blue
Sulfated.% <0.6
Bacterium
Total ,/g 1000
E. coll ,/100g =30
Heavy ental(Pb,As),ppm =0.5
Bulk Density g/m l0.4

Maltodextrin