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Tapioca Maltodextrin is produced by applying an enzymatic process to Tapioca Starch. The mixture is dried, leaving behind a slightly sweet white-colored powder. While Tapioca and Rice Starches thicken sauces and water-based compounds, Tapioca Maltodextrin does the opposite by thickening fat.
|Specifications||Tapioca Maltodextrin 5 DE||Tapioca Maltodextrin 10 DE||Tapioca Maltodextrin 14 DE||Tapioca Maltodextrin 18DE|
|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|
Tapioca Maltodextrin is sold in powdered form, and has the ability to prevent separation of oil and water. When mixed with oil, Tapioca Maltodextrin can create a base for multiple spreads, oils, and fruit stabilizers. Moreover, since Tapiocas are naturally allergen-free and Non-GM, it makes them an ideal applicator for infant-grade products. Tapioca Maltodextrins improve mouthfeel, texture and can even help stabilize a product, and their structure makes it easy to combine and spray with emulsifiers, fortifiers, and different flavors.