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Rice Maltodextrin is a commonly used food additive which is produced by putting rice starch through a partial hydrolysis. The complex carbohydrates in these powders provide a slow, steady release of energy into the bloodstream. Maltodextrins contribute functionality by providing sweetness, as well as body and mouth-feel without affecting taste. They also make excellent bulking agents and carriers for flavorings, spices, sweeteners and pharmaceuticals. Our Rice Maltodextrins range from as low as 5 DE to 19 DE.
|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|
|Shelf Life||18 months||18 months||18 months||18 months|
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.