Chemical Co., Ltd., Henan Province, can produce high-quality providers, phone manufacturers maltodextrin, malt dextrin CAS number, the viscosity of malt dextrin, maltodextrin latest offer, the price of malt dextrin, the role of maltodextrin, malt dextrin manufacturers agent, maltodextrin manufacturers latest offer, add the amount of maltodextrin 
 Has a low sweetness, solubility, and not absorb moisture, good stability, it is difficult deterioration of properties. The product has a strong thickening, carrier, good fermentation of small, fill effect, non-hygroscopic, odorless, easy to digest, low heat, low sweetness and so on. Maltodextrin contains large amounts of polysaccharides, also contains calcium, iron and other trace elements beneficial to human body and minerals, and can promote the body's normal metabolism. Is widely used in beverages, frozen foods, candy, cereals, dairy products, health products and other industries, and also for the textile, daily chemical, pharmaceutical production. 
 Applications 
 (1) maltodextrin added to milk and other dairy products, make product volume expansion, agglomeration is not easy, instant, prepared and good to extend product shelf life, while reducing costs and improving economic efficiency. Ratio can be improved nutrition, improved nutrition, parity, digestible absorption. Maltodextrin in the preparation of functional milk, especially sugar-free milk powder, infant milk powder, etc. contribute to the role has been confirmed. The amount of 5% to 20%. 
 (2) used in the soybean milk powder, malted milk and other nutritious instant cereal and snack food, with good taste and instant thickening effect, to avoid sediment stratification, beany flavor or milk can absorb the smell of mutton, to extend the retention period, the reference amount of 10% to 25%. 
 (3) in the solid beverages such as tea, fruit grain, tea, instant tea and solid use, to maintain the original character and flavor of products, reduce costs, product taste mellow, delicate, rich instant shiang excellent results, inhibition of crystallization. Emulsifying effect, the carrier effect is obvious. Reference amount of 10% to 30%. Suitable for the production of coffee partner of maltodextrin DE24 ~ 29, the amount of up to 70%. 
 (4) for fruit juice beverages, such as coconut juice, peanut almond milk and a variety of lactic acid drinks, emulsifying ability, original nutritional fruit juice and other flavors remain unchanged, easily absorbed, viscosity increase, the product purity, stability Well, not easy to precipitate. For sports drinks, malt dextrin metabolism in the human body, the heat consumption is easy for people to maintain a balance, gastrointestinal digestion and absorption of small fish load. Reference to the amount of 5% to 15%. 
 (5) for ice cream, ice cream or popsicles and other frozen foods, the expansion of fine ice particles, viscous performance, moderate sweetness, less with or without cholesterol, pure flavor, off the mouth clean with good taste, the amount of 10% ~ 25%. 
 (6) when used in candy candy increase toughness, prevent the return sand and molten, improve the structure. Reduce the candy sweetness, reduce dental problems, lower teeth stick phenomenon, improve flavor, prevent deliquescence, extended shelf life, the amount is generally 10% to 30%. 
 (7) for biscuits or other convenience foods, full shape, smooth, clear color, appearance is good. Products crispy and delicious, moderate sweetness, not the entrance stick teeth, without leaving residue, fewer defects, and long shelf life. The amount of 5% to 10%. 
 (8) maltodextrin in colored juice canned food or soups, the main effect is to increase consistency and improve the structure, appearance and flavor. For solid seasonings, spices, oils and other food powders, plays dilution, filling the role of agglomeration moisture can make the product easy storage. Can play in the powder oil alternative oil in the function. 
 (9) in the ham and sausages and other meat products to add maltodextrin, may reflect its strong adhesive and thickening characteristics of the product delicate, rich flavor, easy to package shape, extend shelf life. The amount of 5% to 10%. 
 Major role in 
 The composition of maltodextrin, and its hydrolysis, starch and starch in other types of components (such as protein, fat, etc.) were closely related. Different DE value of maltodextrin with different functions and properties: such as thickening, gelling, reduce product sweetness, freezing point to change the system, inhibit the growth of ice crystals, instead of fat, reduce heat and improve the texture and use as spray or drying carrier. Maltodextrin in food production is widely used, its market prospect is very broad. How to use maltodextrin, food production and technical personnel is one of the topics of interest. 
 1. Used to increase viscosity, dispersion and solubility enhancement product better maltodextrin emulsification and thickening effect. In soy milk, instant oatmeal, malted milk to thicken in the absorption odor and improve taste, extend shelf life; in tea, fruit grain, instant tea, solid tea, whipped milk, coffee Mate, to increase the mellow , delicate, shiang rich taste and reduce costs; in coconut juice, peanut almond milk, a variety of lactic acid drinks, enhanced emulsifying power, the product stability, easy sedimentation; in colored foods canned in juice or soups, for thickening and improve the structure, appearance and flavor. 
 2. Used as a carrier and film preservation 
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 Maltodextrin solution without any taste, combined with stronger adhesive and can be used as a variety of sweeteners, flavoring agents, fillers and pigments excellent carrier, guaranteed to be pure flavor bearing substances. Lower DE value of maltodextrin has a strong film or painting performance for fresh fruit coating. 
 3. For the preparation of functional foods 
 Maltodextrin is easily absorbed by the body, can be used for athletes, patients, infant formula and other functions, such as sugar-free milk, sports drinks. Volume expansion of the product, easy to agglomerate, instant, prepared and good nutrition to improve parity. 
 4. Used to reduce the freezing point; 
 In ice cream, ice cream, popsicles, you can not change the system in the case of soluble solids content, change the product's freezing point and inhibit the growth of ice crystals, ice expansion so delicate, viscous performance, moderate sweetness, off the mouth clean with taste good. 
 5, the system used to reduce the sweetness 
 Add in candy malt dextrin, can reduce the system of sweetness, but also increase candy toughness, prevent the return sand and molten, improve system flavor, extend shelf life. This is to prevent dental caries, hypertension and diabetes also have a positive meaning. 
 6, instead of fat 
 Maltodextrin gel structure can be formed, who left the water, used as texture improver. When the DE value of 3 to 5, can produce fat-like texture and taste, is an excellent fat substitutes. Used as a salad, ice cream, sausages and other fat substitutes. Can play in the powder oil alternative oil in the function. 
 7, used to improve the structure and appearance of food 
 In biscuits or other convenience foods, so that the product imported non-stick teeth, without leaving residue, smooth shape and appearance of clear, full, reduce defects, extend product shelf life. 
 Food "maltodextrin" What is the role of 
 Speaking from carbohydrates first. Infants and young children in rapid growth and development, they need plenty of energy to meet the basic metabolism and growth and development of the baby at this stage of protein, fat, carbohydrates and other nutrients needed even higher than for adults. Infant foods are the most common carbohydrate lactose, sucrose, maltodextrin, etc., these carbohydrates provide the energy there is no difference. Lactose naturally present in mammalian milk, it lactase digestion in the intestine after absorption. Intestinal lactase activity in the infant strongest increase of intestinal lactase activity with age, there is a gradual downward trend, coupled with "lactose intolerance" and, therefore, for older children over the age of children, such as a formula , usually sucrose and maltodextrin as the main carbohydrate source. 
 Similar to corn syrup and maltodextrin, a nutritional no taste of polysaccharides, has many unique physical and chemical properties, such as water-soluble, and resistant to boiling and easily absorbed and so on. These features make it a solid drinks, candy, cookies, beer, baby food, athletes and other food processing and beverage production has been applied. On infant nutrition in terms of providing energy, maltodextrin and other types of carbohydrates does not vary, are equivalent. Currently abroad in food also add maltodextrin, improved nutrition ratio, digestible absorption. Maltodextrin in the preparation of functional milk, especially sugar-free milk powder, infant milk powder, etc. contribute to the role has been confirmed.