Maltodextrin DE 15-20 CAS NO. 9050-36-6 Food Grade

Maltodextrin is a white powder, easily soluble in water, with moderate viscosity, thickening, and adhesive properties. It has good effects on inhibiting sugar crystallization and stabilizing foam. It has excellent emulsifying properties, and promotes product molding and adjusts the product structure. It has low moisture absorption, is not easy to agglomerate, and has good molding properties. It can prevent product deformation and improve the appearance.

Maltodextrin is used in a variety of foods due to its mild taste, low sweetness and weak hygroscopicity. For example, maltodextrin can be used as a filler, carrier, flavor enhancer, humectant, dispersant, film-forming agent, encapsulating agent, etc. It is a low-molecular carbohydrate that is easily digested and absorbed by the human body. It is very suitable for infants, young children, the elderly, and people with weak gastrointestinal function and poor digestion and absorption to consume moderate amounts to supplement energy. However, maltodextrin is a small molecule sugar, and blood sugar rises quickly, which is not conducive to the stability of blood sugar. It is not suitable for large amounts of consumption, especially for diabetic patients. In addition, maltodextrin contains low vitamin and mineral content and is not suitable for consumption alone. Consuming it with meat, vegetables and other foods can slow down the rise of blood sugar.

The properties of maltodextrin are directly related to the DE value. When the DE value of maltodextrin is 4% to 6%, its sugar composition is all larger molecules above tetrasaccharide. When the DE value is between 9% and 12%, the sugar composition consists of less low-molecular sugars and more high-molecular sugars. Therefore, this product has no sweet taste, is not susceptible to moisture, and is difficult to brown. Used in food, it can improve the touch of food and produce strong stickiness. When the DE value is between 13% and 17%, it has lower sweetness, is less susceptible to moisture, has a lower proportion of reducing sugars, is difficult to brown, and has better solubility. Used in food, it can produce adaptable viscosity. When the DE value is between 18% and 20%, it is slightly sweet and has certain hygroscopicity. The reducing sugar ratio is appropriate, browning reaction can occur, and the solubility is good. It will not increase the viscosity when used in food. The properties of maltodextrin are affected by DE value.

Applications:

1.Energy Supplement: It's often used in sports nutrition and energy supplements due to its fast-absorbing carbohydrates that deliver immediate energy.