Maltodextrins are partially hydrolysed starches, composed of longer chains than glucose. The degree of hydrolysis is measured as a Dextrose Equivalent (DE). Maltodextrins have a DE of between 3 and 20. Starch has a DE of 0, whilst dextrose (pure glucose) has a DE of 100
Items |
STANDARD |
POWDER | |
Appearance | White or slightly yellow |
DE value (calculated on the dry basis) % | 10,0 – 20 % |
PH Value | 4,0 – 7,0 |
Moisture | ≤ 6,0 % |
Shelf life | 2 years |
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