Maltodextrin is a polysaccharide which is made from refined starch from corn, rice and tapioca, and is hydrolyzed, converted and dried by an enzymatic process with a low degree of control.

Maltodextrin is colorless, odorless, and slightly sweet, and is often added to foods in the form of excipients. Fats and oils are high in calories, and maltodextrin can be added as a fat substitute to ice cream, frozen desserts, margarine, sausage, and ham.

As a thickener and filler added to confectionery, milk powder, solid beverages, pastries, nutritional supplements, and a variety of liquid beverages such as coconut milk, peanut almond milk, etc., it can improve the taste of the product and increase the viscosity. Therefore, maltodextrin plays a very important role in the food industry.

Infant formulas may also contain maltodextrin. Infants' carbohydrates are mainly provided by lactose, and China requires that the lactose content of infant formulas for 0 to 12 months account for more than 90% of the total carbohydrates.

Cooking method of malt:

Cooking malt takes 10 minutes to cook, soak it for a while before cooking, cook it with medium heat can be used, use chopsticks to stir all the time, and cook the finished malt and cook it again can be. Malt, the name of Chinese medicine.

Mostly grown in the northern region, for the mature fruit of the gramineous plant barley by germination and drying of the concoction of processed products. After soaking the wheat grains in water, maintain the appropriate temperature and humidity, and wait for the young shoots to grow to about 5 millimeters, and then dry in the sun or low-temperature drying.