Maltodextrin Food Grade DE 10-12 CAS NO. 9050-36-6

Maltodextrin is a polysaccharide with nutritional value. It is made from various starches as raw materials and is hydrolyzed, converted and dried through low-level controlled enzymatic processes. The raw materials are starchy corn, rice, etc., or refined starch, such as corn starch, wheat starch, tapioca starch, etc. At present, the maltodextrin series products produced in various parts of my country are all produced by enzymatic processes using corn, rice, etc. as direct raw materials. Its DE value (Dextrose Equivalent, reducing sugar equivalent) is less than 20.

Glycodextrin is a carbohydrate and a food additive that will not cause harm to the human body when added in appropriate amounts. For example, in some probiotic preparations, maltodextrin acts as a carrier, because the size of bacteria is very small. Without a carrier, there is no way to carry these bacteria, and the properties of these bacteria may also be unstable. As early as the 1950s, people began to study maltodextrin. W.J.Whelan called the hydrolyzate of starch connected by α-1,4-glycosidic bonds maltodextrin. In 1957, the American Corn Industry Research Foundation defined maltodextrin as an incomplete hydrolyzate of corn starch, which is now recognized The definition of maltodextrin was proposed by the FDA in 1983. It is no longer limited to the hydrolyzate of corn starch and is a polysaccharide-type macromolecule substitute.

PACKAGING: 25KG BAG

LOADING: 16TONS/20'FCL, 27~28TONS/40'FCL