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A steady yet perfect source of energy, Rice Maltodextrin is complex combination of carbohydrates and is a common food additive produced from partial hydrolysis of rice starch. Maltodextrins contribute functionality by providing sweetness, as well as body and mouth-feel without affecting taste. With a minimal DE ranging from 5 to 19, these are commonly used as a bulking agents and carriers in pharmaceuticals, sweeteners, spices, and flavorings.
Maltodextrin is a white starchy polysaccharide commonly used as a food additive. Derived through partial hydrolysis of starch, it is a hygroscopic spray-dried powder that is easily digestible, has an absorbent rate similar to glucose, and has a moderate sweet level. The degree of sweetness in maltodextrin is basically central to the degree of polymerization – hydrolysis reduces the sweetness.
Moreover, Rice Maltodextrin enjoys a lower molecular weight, allowing it to be mixed easily with other ingredients. Also, this rice starch is used as a thickener of processing food and improve the specific gravity. Rice Maltodextrin is also useful to maintain the texture and increase the shelf-life of processing foods.
| Specifications | Rice Maltodextrin 5 DE | Rice Maltodextrin 10 DE | Rice Maltodextrin 14 DE | Rice Maltodextrin 18 DE |
|---|---|---|---|---|
| Dextrose Equivalent (DE) | 3-8 | 7-13 | 11-17 | 16-20 |
| Total Carbohydrates g/100g | 92.5 | 92.5 | 92.5 | 92.5 |
| Glucose (DP1) g/100g | 0.5-1.5 | 1.5 | 3.0 | 2.6 |
| Maltose (DP2) g/100g | 1.5-3.5 | 3.0 | 5.0 | 6-10 |
| Other Carbohydrates g/100g | 89 | 88 | 84.5 | 79-85 |
| Dry Solid Substance % | 93-97 | 93-97 | 93-97 | 93-97 |
| Moisture % | 3-7 | 3-7 | 3-7 | 3-7 |
| pH | 4.5-6.5 | 4.5-6.5 | 4.5-6.5 | 4.5-6.5 |
| Gluten (PPM) | Nil | Nil | Nil | Nil |
| Shelf Life | 18 months | 18 months | 18 months | 18 months |
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Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless – depending on the degree of polymerization.
Moreover, Rice Maltodextrin enjoys a lower molecular weight, allowing it to be mixed easily with other ingredients. It also helps improve specific gravity and mouthfeel and retains texture even in applications with minimal fat content.
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