- Potato Based: DE 9 (Non-GMO)
- Corn Based: DE 10 (Organic), DE 19 (Non-GMO)
- Rice Based: DE 18 (Non-GMO & Organic)
Maltodextrin is a polysaccharide that is used as a food ingredient. It is produced from vegetable starch by partial hydrolysis and is usually found as a hygroscopic spray-dried powder. It is a non-sweet, nutritive saccharide polymer that consists of D-glucose units and has a dextrose equivalent (DE value) of less than 20.
Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless, depending on the degree of polymerization (DE).
Austrade’s Maltodextrin is a white powder made by enzymatic hydrolysis of rice, corn starch or potato starch. It is a polysaccharide food additive and a low conversion product between starch and starch sugar.
The physical properties of maltodextrin are directly related to the DE value of its hydrolysis. Therefore, the DE value not only indicates the degree of hydrolysis but is also an important indicator of product characteristics. Generally speaking, the higher the degree of hydrolysis the greater the DE value and the greater the dissolved oxygen, sweetness, permeability, fermentability, browning reaction, and freezing point depression of the product.
- Excellent carrier of non-caloric sweeteners and spices
- Kosher & Halal Certified
- Easily mixes with other ingredients
- Improves the bulk density to add thickness, texture and shelf-life to foods
- Binding, Thickening
- Body, Mouthfeel
- Browning, Caramelizing
- Chewiness, Crispiness
- Crystal control
- Freeze Thaw stability
- Bulking Agent
Improve food viscosity
It can increase the solubility of various food ingredients, can have an obvious emulsification effect, can increase the viscosity of the prepared food and make it taste better and look more attractive. Due to the low presence of reducing sugars, it also produces very little browning effect (Maillard Reaction).
Reduce food sweetness
Maltodextrin is added as a bulking agent to products where a reduction of sweetness is desired. It also has great advantages in extending the shelf life of candies.
Maltodextrins with a relatively low DE can be used as a fat replacer when making ice creams, sausages, baked goods and other high-fat foods so that the fat content of the foods produced is relatively low.
Maltodextrin is widely used in beverages, frozen foods, candies, cereals, dairy products, health products, etc., and can also be used in daily chemical and pharmaceutical production.
Its low-calorie content makes maltodextrin an excellent sugar substitute in drinks and beverages like protein shakes, teas, and coffees.
In the field of food preservation, maltodextrin is used as a popular food additive.
We provide various specifications of organic and non-gmo maltodextrin to meet a wide range of customer needs such as thickeners, fixatives, and puffed foods.