Maltodextrin DE 10
Complies to the Food Chemical Codex and to the European / US Pharmacopeia monographs on Maltodextrin. Production method - partial starch cleavage product consisting of a multicomponent mixture of glucose, maltose, maltotriose and polysaccharides in various ratios.
| Intended use | Intended for use as a carbohydrate component, structure-forming agent, forming agent, natural sweetener, sweetener regulator, stabilizer, neutral carrier of flavoring additives in various industries. |
| Nutrition value in 100 g of a product, not less | 93 / 100 g |
| Energy value (calorific value) kcal / kJ per 100g maltodextrin, not less | 372 / 1581 |
Appearance | Homogeneous free flowing fine powder, microgranules |
Colour | White |
| Taste | Peculiar to maltodextrins, without foreign taste and odor |
| Storage | Maltodextrin must be stored at relative humidity not exceeding 75 %. |
| Dextrose Equivalent | 10 - 12 |
Moisture, no more than | 6.0 |
Sulphated Ash Content, %, no more than | 0.20 |
Loose density, | 0.45 - 0.60 |
Sulphur dioxide content, no more than | 10.0 |
Solubility, not less than | 98.0 |
pH value | 4.5 - 6.0 pH units |
Particles size: Residue on sieve 200, not more | 5.0 |
Particles size: Residue on sieve 40, not less than | 90.0 |
