| Environmental Protection: | Yes |
|---|---|
| Color: | Light-Yellow |
| Appearance: | Powder |
| Transport Package: | Foil Bag, Drum or as Per Your Request |
| Specification: | DE15-20 |
| Trademark: | Iknow |
| Customization: |
|---|
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Audited Supplier Item |
Specification |
Test Results |
Description |
White amorphous powder, no visible impurities visible impuritiesvisible impurities |
Conform |
Taste |
Sweetless or slightiy sweetness ,no other taste |
Conform |
| DE%(m/m) | 15-20 | 19.0 |
Starch Test |
Negative |
Conform |
Moisture%(m/m) |
≤6.0 | 5.5 |
Solubility%(m/m) |
≥98 | 99.1 |
| PH | 4.6-6.5 | 5.7 |
Sulphated Ash% |
≤0.6 | 0.07 |
| Iodin Iodin Experiment |
No blue reaction |
Conform |
As mg/kg |
≤0.5 | <0.5 |
Pb mg/kg |
≤0.5 | <0.5 |
Sulfur Dioxide Residual g/kg |
≤0.01 | 0.006 |
Total Plate Account(cfu/g) |
≤3000 | 20 |
Ecoli MPN/100g |
≤30 | <30 |
Pathogenic Bacterium |
No exist |
Conform |
Maltodextrin is a polysaccharide that is used as a food additive.
Maltodextrin is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.
Maltodextrin is commonly used for the production ofsodas and candy.
Maltodextrin can also be found as an ingredient in a variety of other processed foods.
Maltodextrin are classified by DE (dextrose equivalent) and have a DE between 3 to 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility and the lower heat resistance. Above DE 20, the European Union's CN code calls it glucose syrup, at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.
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