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What are the effects of maltodextrin?

Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made from various kinds of starch as raw material, through enzyme process with low degree of control of hydrolysis conversion, purification and drying. The raw material is corn, rice, etc. containing amylose. It can also be refined starch, such as corn starch, wheat starch, tapioca starch and so on. 

Maltodextrin is mainly extracted from malt as a raw material, this sweeteners maltodextrin is very rich in lactose, which can be used to increase the viscosity of food. Moreover, maltodextrin is also rich in vitamin D and vitamin E, which can increase the absorption of calcium ions in the bones and reduce the probability of osteoporosis, and can whiten the skin and eliminate the pigmentation of the face.

Maltodextrin is used to increase viscosity, enhance product dispersion and solubility Maltodextrin has a better emulsification and thickening effect. In soy milk, instant cereal, cream of wheat used to thicken, absorb odor, improve taste, extend shelf life; in milk tea, fruit crystals, instant tea, solid tea, phytomilk, coffee partner, used to increase the mellow, delicate, flavorful taste and reduce costs; in coconut milk, peanut and almond milk, a variety of lactic acid drinks, to enhance emulsification, so that the product stability is good, not easy to precipitate; in the canned goods of various colors or soups and juices, used for thickening and solubility. In canned food or soup juice of various colors, it is used for thickening, improving structure, appearance and flavor.

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Maltodextrin