Maltodextrin FCC

Applications

Maltodextrin Food Grade is a major food ingredient, widely used in food manufacturing as a bulking agent and food flavor carrier and sweetener. It is used as a carrier for food flavors. Maltodextrin is generally used as a thickener or filler to increase the volume of a processed food. It’s also a preservative that increases the shelf life of packaged foods. It’s useful for thickening products such as instant puddings and gelatins, sauces, and salad dressings. It has the characteristics of low sweetness, no smell, easy digestion, low heat, good solubility, little fermentation property, good filling effect, good moisture absorption, strong thickening, good carrier, good stability and difficult to deteriorate. Maltodextrin is used to increase the viscosity, enhance the product dispersion and solubility. Maltodextrin has a good emulsifying effect and thickening effect. It is widely accepted as safe food additive in many countries.

Maltodextrin ADM Food Grade

WC Code: 13-080-1

Speciifications

Identification: Passes Test
Heavy Metals: Lead: Protein: <0.1
Sulfur Dioxide: 10 PPM Max
Total Solids: >90 %
Taste/Odor: Passes Test
Appearance: Passes Test
E. Colt: Negative
Salmonella: Negative
Color Of Solution: Passes Test
Standard Plate Count: 100/G Max
Ash: 0.5% Max
Yeast: 50/G Max
Mold: 50/G Max
Coliforms: 3/G Max

Packing

50 Lb Bag, 44 Bags per Pallet

Maltodextrin Food Grade Cargill

WC Code: 13-080-2

Speciifications

Moisture, %: 6.00 Max
Dextrose Equivalent: 9.00 Min – 13.00 Max
pH: 4.00 Min – 5.00 Max
Sulfur Dioxide, ppm: 9.99 Max
Salmonella Negative per Quarterly: –
Screen: –
E. coli Negative per Quarterly Screen: –
Total Plate Count, CFU/g: 250 Max
Yeasts, CFU/g: 50 Max
Molds, CFU/g: 50 Max
Coliforms, CFU/g: 5 Max
Thermophilic Spores, CFU/10: 125 Max
Flat Sour Spores, CFU/10: 50 Max