| Customization: | Available |
|---|---|
| After-sales Service: | Based on Negotiation |
| Warranty: | Based on Negotiation |
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Maltodextrin Features:
Maltodextrin is a starch hydrolyzate with a DE value of 5-20. It is a nutritional polysaccharide with low price, smooth texture and no taste. Maltodextrin is generally a mixture of multiple DE values, and available as a white powder or a concentrated liquid.
It has good fluidity, no peculiar smell and almost no sweetness.
It has good solubility and moderate viscosity. Low hygroscopicity and not easy to clump.
It has a good carrier effect and is an excellent carrier for various sweeteners, flavors, fillers, etc.
It has good emulsifying and thickening effects. It has the function of promoting product shaping and well inhibiting the product organizational structure.
It has good film-forming properties, which can prevent product deformation and improve product appearance.
It is easily absorbed by the human body and is particularly suitable as a basic raw material for food for patients and infants and young children.
It has a good stabilizing effect on the foam of food and beverages.
It has the effect of inhibiting the precipitation of crystals on crystalline sugar, and has significant "anti-sand" and "anti-sealing" effects and functions.
It has the characteristics of low sweetness, no peculiar smell, easy to digest, low heat, good solubility, low fermentation, good filling effect, not easy to absorb moisture, strong thickening, good carrier, good stability, and difficult to deteriorate.
Applications:
It is widely used in beverages, frozen foods, candy, cereals, dairy products, health products and other industries, and can also be used in textile, daily chemical, and pharmaceutical production.
(1) Starch milk adjustment: Starch milk coming from starch plant is adjusted to DS28-32% and proper PH and temperature. And adding CaCl2 to reach the condition for next section.
(2) Liquefaction:Starch milk is sent to buffer tank then liquefied by jet cooker with the aid of enzyme. After that, the material is sent to the liquefaction column for the reaction. Then send to another jet cooker for the further reaction. After cooling and PH adjusting, it is sent to the filtration section.
3) Filtration and decoloring: Maltodextrin is cleaned by removing the protein and other foreign items with filter. Active carbon is needed for decoloring at proper temperature. After decoloring, the AC will be removed by filter. And then the material will be sent to the next section.
(4) Ion exchange: Tiny foreign items and bad odor is removed via ion exchanger. This equipment is used for high quality product.
(5) Evaporation: The maltodextrin is totally cleaned through safety filter then sent to evaporator for concentrating to reach the required DS.
(6) Drying: After concentration, the qualified maltodextrin liquid is sent to the spray dryer system for drying to get the required maltodextrin powder.
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