Maltodextrin for dairy products

P roducts Technique Index ITEM TARGET De Value, % 10-15 15-20 20- P H Value 4.5-6.5 4.5-6.5 4.5-6.5 Moisture,% 11.0 Max 6.0Max 6.0Max Ash, % 0.6 Max 0.6Max 0.6Max Bulk Density 0.30g /ml Max 0.30g /ml Max 0.30g /ml Max Particle Size 98% passing 40mesh 98% passing 40mesh 98% passing 40mesh Impurities 12mg/kg Max 12mg/kg Max 12mg/kg Max Total Bacteria 3000/g Max 3000/g Max 3000/g Max Coliform 30/ 100g Max 30/ 100g Max 30/ 100g Max Pathogen Negative Negative Negative As 0.5mg/kg Max 0.5mg/kg Max 0.5mg/kg Max Pb 0.5mg/kg Max 0.5mg/kg Max 0.5mg/kg Max

MALTODEXTRIN Maltodextrin is made from refined cornstarch enzymatically by advanced processing technology . T he properties of Maltodextrin Well fluidity, no particular smell; Well solubility with proper mucosity; Low hydroscopicity, less agglomeration, Good carrier for sweeteners, aromatizer, stuffing; Emulsification and consistency ; improving the shape and structure of food; Easy absorption suitable as food stuffing for the invalid as well as the olders and infants; Good stableness against recrystallization. Beverages The beverages are scientifically prepared with Maltodextrin, which add more flavor, soluble, consistent and delicious, and reduce sweet taste and cost. There are more advantages of these kinds of beverages than that of the traditional drinks and foods such as ice-cream, fast tea and coffee etc. Name dosage% function Cool food 5—15 more flavor, soluble, consistent and delicious Solid drink 10—30 more flavor, soluble, consistent and delicious, less cost Coffee 5—15 Stuffing, less cost, more taste Milk powder 15—25 Improve taste, less cost Ice-cream powder 10—25 Improve structure, Emulsification and consistency, taste and less cost Milk powder for infant 5—20 Improve nutritional ingredient ratio and increase function Vitelline powder Enzyme 5—10 Improve nutritional ingredient ratio and increase function preparation 5—10 Active carrier, reduce the loss of enzyme Fruit freshness 5—15 Increase storage quality, reduce loss