Chemical formula: –
Chemical formula: –
Chemical formula: –
Application
It can increase the volume and weight of food and reduce costs.
It can increase the viscosity of food and improve the texture and taste of food.
It can improve the processing performance of food and help improve the formability and operability of food.
It can be used to carry and disperse flavor substances, nutrients, etc. in food.
It has a certain amount of calories and can provide energy for the human body.
Type
Maltodextrin 10<DE≤15, Maltodextrin 15<DE<20
Specification
| Test items | Specifications | Test methods | |
|
Characters |
Crystalline powder or particles, no visible impurities for normal vision |
Sensory test
|
|
| Color and lustre | White or slightly buff | ||
| Smell | It has a unique smell of maltodextrin | ||
| Taste | Not sweet or slightly sweet, no peculiar smell | ||
|
DE value (on dry basis)/%
|
MD15 |
10<DE≤15 |
GB/T 20882.6-2021
|
| MD20 | 15<DE<20 | ||
| Moisture（g/100g） | ≤6.0 | GB/T 20882.6-2021 | |
| pH | 4.0-7.0 | GB/T 20882.6-2021 | |
| Solubility（%） | ≥98.0 | GB/T 20882.6-2021 | |
| Sulphated ash（%） | ≤0.5 | GB/T 20882.6-2021 | |
| Iodine test | No blue reaction | GB/T 20882.6-2021 | |
| Cu ，mg/kg | <0.5 | GB 5009.13-2017 | |
| Coliform bacteria，MPN/100g | ≤30 | GB 4789.3-2016 | |
| Total plate count CFU/g | ≤1000 | GB 4789.2-2016 | |
| yeast ，CFU/g | ≤100 | GB 4789.15-2016 | |
| mould ，CFU/g | ≤100 | GB 4789.15-2016 | |
| Staphylococcus aureus | Absence in 25g | GB 4789.12-2016 | |
| Shigella | Absence in 25g | GB 4789.5-2012 | |
| Salmonella | Absence in 25g | GB 4789.4-2016 | |
