Origin

China

Maltodtxtrin is an intermediate product obtained during the controlled hydrolysis of starch. It is product midway between starch and glucose, a whit powder and little sweetness, high viscosity into a solution, does not hold water in itself. Our DE value from 8 to 25.
Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure disperibility in cold water maintaining clarity and eye appeal. It increases the viscosity and prevents caking and crystallisation in the frozen foods such as icecread.
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