Introduction:

Maltodextrin is a moderately sweet polysaccharide used as a food additive. It is produced from corn starch and is usually found as a creamy white hygroscopic powder. Maltodextrine is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of maltodextrine is 9050-36-6. Maltodextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is a midway product between starch and glucose when hydrolyzed by enzymes, typically by Bacterial Alpha Amylase and then additional conversion to get the desired DE, which ranges between 4 and 30. The product thus obtained is refined by clarification, carbon treatment and ion exchange and then spray dried to a moisture level of 3% to 5%. Maltodextrin is a white powder and is extremely bland in taste with very little sweetness. When made into a solution, it exhibits very high viscosity although it does not hold water in itself. Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal.

Maltodextrin contains the least concentration of monosaccharides and hence exhibits high viscosity by virtue of which it contributes to the texture and body of the product. Due to its bland flavour, the original flavour of food products is retained, making it an ideal additive. Maltodextrin does not have any effect on the colour of the product; it has a high energy rating of 4 cal /gm of solids which makes it a purified nutritive saccharide of choice for several food supplements. It is an ideal additive to instant products due to its free flexibility, open structure and dispersibility in cold water. It is also an ideal crystal inhibitor, plasticizer and film former in food and beverages. It is rapidly dispersible in water. Due to its non-hygroscopic nature, it increases the viscosity and prevents caking and crystallization in the frozen foods such as ice cream. It is an ideal ingredient for ready to eat products.

 Specifications:

Application:

·         Spray-drying Aid/Flavor Encapsulation
Maltodextrin and dried glucose syrup are used in combination with emulsifying carbohydrates. They are useful in maintaining emulsion stability and are good film formers, resulting in flavors that are conveyed in free flowing powders.

·         Bulking Agents
Maltodextrin and dried glucose syrup are used as bulking agents and serve mainly as a  carbohydrate component in a number of different dry mix products, including dry beverage mixes, puddings, soups, frozen desserts, frosting, cake, cookie mixes, artificially sweetened cocoas, tea, coffee, etc.

·          Medical/Nutritional

1.       Infant Food
Probably one of the oldest uses of Maltodextrin and dried glucose syrup in the area of infant formulas, which is just part of a broader area of nutritional fluids. In this case, Maltodextrin serves as the carbohydrate in non-milk or non-lactose based fluids (usually soy protein based).

2.       Enteral products
The other area of nutritional fluids using Maltodextrin and dried glucose syrup is that of enteral products, which is usually administered as part of a patient's care in a hospital setting.

3.       Tabletting
The use of Maltodextrin and dried glucose syrup in producing improved excipients for tabletting and more recently as direct tablet excipients.

4.      Other Medical Applications
Malto Dextrin and dried glucose syrup are useful as ingredients in coating for both pharmaceutical and confectionary tablets and as coatings for trace elements.

·         Fat Replacers
For ice cream, salad dressings, etc.

·         Desserts

·         Dairy/Non Dairy products

·         Salad Dressings

·         Confectionaries

·         Food Coatings

·        Oil Well Drilling Fluids

·        Other Applications
Snack foods, meat products, industrial applications, low alcohol beer, etc.

Packing:

In 25 Kg HDPE bags with inner liner of LDPE & 25 kg Kraft Multiply Paper Bags.