Product Description： Malto Dextrin is formulated in the hydrolysis of starch. This intermediate of starch and glucose, is hydrolyzed by Bacterial alpha Amylase and further conversation to get the desired DE which ranges 4 to 30. This can be further refined by means of clarification, carbon treatment and ion exchange followed by spray drying to a moisture level of 3% to 5%.
Taste: Extremely bland with very little sweetness
High viscosity when made into solution
As a food flavor and color
As an agent to ensure dispersibility in cold water maintaining clarity and eye appeal
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