Maltodextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is product midway between starch and glucose,a white powder and little sweetness, high viscosity into a solution, does not hold water in itself.
Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal, it increases the viscosity and prevents caking and crystallisation in the frozen foods such as icecream.
Storage: Store in a cool, dry, ventilated environment.
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Trade Leads Directory -> All Trade Leads -> Food -> Food Additives -> Maltodextrin
