DE 10-12 Maltodextrin Use For FoodDetails Characteristics: Low sweetness,good solubility,strong heatresistance,small moisture property,fine emulsification and soon. Maltodextrin Characteristics: Low sweetness,goodsolubility,strong heat resistance,small moisture property,fineemulsification and thickening effects,acid resistance, andanti-crystallization. Executive Standard:GB/T20884-2007 Applications:Cornmeal,milk powder,dairyproducts,beverages,candies,chocolates,cans,popsicle,icecream,instant noodles,baby foods,and spices etc. Packaging:Plastic Film Woven Sack 1× 25Kg Paper-PlasticCompound Sack 1× 25Kg description:Organoleptic requirements:ItemMD100MD150MD200AppearanceWhite or slightly yellow amorphouspowder, no visible impuritiesOdorWith a special inherent odor ofmaltodextrin, no peculiar smellTasteSweetless or slightly sweet, nopeculiar smellPhysiochemical requirements ItemMD100MD150MD200Devalue /(%) <1111 ≤ DE value < 1616 ≤DE value ≤ 20Moisture /(%) ≤6Solubility /(%) ≥98PHvalue4.5-6.5Sulfate ash /(%) ≤0.6Iodine testNo bluereactionHygienic requirements ItemIndexTotal arsenic (counted byAs) / (mg / kg) ≤1.0Lead (Pb) / (mg / kg) ≤0.5Copper (Cu) / (mg /kg) ≤5.0Sulfur dioxide residue ≤20Total viable count, TVC/ (cfu /g) ≤3000Coliforms / (MPN/100g) ≤30Pathogens (Salmonella, Shigella,Staphylococcus aureus)Not detected DE 10-12 Maltodextrin UseFor Food DE 10-12 Maltodextrin Use For Food |
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