Maltodextrin
is a spray-dried starch syrup partially hydrolysed by enzymes with dextrose
equivalent to less than 20 percent. Dried Glucose Syrup is a spray-dried starch
syrup partially hydrolysed by enzymes, with dextrose equivalent to more than 20
percent. (Click here for more applications)
Physiological Properties
A creamy-white hygroscopic
powder that is easily digestible and absorbed as rapidly as glucose.
Advantages
Higher
browning effect
Higher
fermentability
Higher
sweetness due to its reducing sugar content
Lower
solubility
Higher
viscosity
Higher
bodying agent
Higher hygroscopic
Higher
cohesiveness
Type of Products
Our maltodextrin powders are
produced from maltodextrin liquid (DE <20%) or glucose syrup (DE > 20%)
by spray drying system after standardized purification.
Maltodextrin appearance is very
fined white to yellowish (agglomerated). Depends on DE (Dextrose Equivalent)
value, its sweetness level is about 10-30% of sucrose sweetness on the same
concentration
Maltodextrin types that are produced
by Sorini are:
MDX-12: DE, 11-15%; moisture less than 5%
Meets requirement of: USP 30/NF 25, BP 2007, EP 2005
General applications: Filler in seasoning, coffe, soup, creamer
MDX-18: DE, 17-20%; moisture less than 5%
Meets requirement of: USP 30/NF 25, BP 2007, EP 2005
General applications: Baby/infants foods, nuts products, biscuits
MDX-29: DE, 28-31%; moisture less than 5%
Meets requirement of: BP 2007, EP 2005, USP XXIII (as Spray-dried Liquid
Glucose)
General applications: Coffee creamer, dairy/non-dairy creamer
MDX-29 basically can be classified as “dried glucose syrup”
or “glucose powder” due to its DE is higher than 20%
