It is made of various starches through low-degree controlled hydrolysis conversion, purification and enzymatic drying. Its raw materials are starch corn, rice and so on. It can also be refined starch, such as corn starch, wheat starch, cassava starch, etc. In 1970, Veberbacher's definition of maltodextrin is that the product with starch as raw material and the hydrolysis DE value below 20% is called maltodextrin, so as to distinguish the dextrin product generated by starch pyrolysis reaction.
Function: (1) When maltodextrin is added to milk powder and other dairy products, it can make the product expand in volume, not easy to agglomerate, be instant, have good washability, prolong the shelf life of the product, reduce the cost and improve the economic benefit. It can also improve the nutritional ratio and the nutritional price ratio, and is easy to digest and absorb. The role of maltodextrin in the preparation of functional milk powder, especially sucrose-free milk powder and baby-promoting milk powder, has been confirmed. The dosage is 5%~20%.
2) It is used in nutritious snack foods such as soybean milk powder, instant cereal, malt extract, etc., and has good taste, instant thickening effect, avoiding precipitation and stratification, absorbing beany smell or milk smell, and prolonging the shelf life. The reference dose is 10%~25%.