Kaifeng Sida Equipment Co.,Ltd

Henan Doing Mechanical Equipment Co.,Ltd


Researching & Manufacturing the complete set of starch processing machinery and syrup processing machinery.
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Doing Mechanical Equipment Co.,Ltd

Contact:
Ms Elina
Phone:
+86 135 2661 5783
WhatsApp:
0086 135 2661 5783
TEL:
+86-371-5677 1822
Skype:
elina881130
Email:
sales@doingmachinery.com
Postcode:
450000
Inquiry:
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Product

Cassava flour processing machine
Syrup processing plant
Starch processing plant
Air-stream crash dryer
Gluten machine

Solutions

Starch production line
Syrup production line
Porduct:
Project:

Maltodextrin powder

 

Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods.

 

Production of maltodextrin

Maltodextrin can be enzymatically derived from any starch.Corn starch is a common example, but corn, wheat, and barley can also be used. The starch must be reduced to its basic components, usually by combining it with water in a process called hydrolysis. An enzyme is then used to break it down even further by stripping away proteins and other elements. The result is a white powder that is virtually tasteless and will dissolve quickly in water.

 

Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 and 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower heat resistance. Above DE 20, we can call it glucose syrup, at DE 10 or lower  will be classifies maltodextrins as dextrins.

Now our company have new technology can produce maltodextrin from rice or corn directly . The starch is not the only choice for production of maltodextrin.



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