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Maltodextrin

The production process of maltodextrins solids begins with rice starch slurry from the wet milling operation. The starch in water slurry is hydrolyzed with food grade enzymes. The hydrolysis is controlled to achieve the desired end point. The resulting syrup is then refined by filtering and carbon treatment prior to spray drying. The spray-dried powder is packaged or agglomerated and packaged.

The maltodextrin product line covers a range of Dextrose Equivalence (DE) from 10 to 20. Dextrose Equivalence is a quantitative measure of the degree of starch polymer hydrolysis. It is a measure of reducing power compared to a dextrose standard of 100. Products with higher DE have a greater extent of starch hydrolysis. As the product is further hydrolyzed (higher DE), the average molecular weight decreases and the carbohydrate profile changes accordingly.

Features
Parameters Rice Maltodextrin 10DE Rice Maltodextrin 14DE Rice Maltodextrin 18DE
Dextrose Equivalent (DE) 10 14 18
Total Carbohydrates g/100g 97 97 97
Dextrose 1 1.5 2
Maltose 2 4 6
Higher Sugars 94 91.5 89
Dry Solid Substance% 94-97 94-97 94-97
Moisture % 3-6 3-6 3-6
Storage time (day) 1 Year 1 Year 1 Year