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.
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.
- 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).
- 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.
The use of Maltodextrin and dried glucose syrup in producing improved excipients for tabletting and more recently as direct tablet excipients.
- 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.
- Dairy/Non Dairy products
- Salad Dressings
- Food Coatings
- Oil Well Drilling Fluids
- Other Applications
- Snack foods, meat products, industrial applications, low alcohol beer, etc.