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Our Tapioca Maltodextrins, Oligodextrins and Syrup Solids are a pale white colored powder. These Dry Solids are spray dried powders formed from all natural Tapioca flour and have no perceptible flavor. These Dry Solids 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. Furthermore owing to Tapioca’s natural ability to act as a humectant, it also aids in preventing crystallization as well as depressing freezing points. Our Dextrins range from as low as 5 DE to 19 DE, our Syrup Solids range from 20DE all the way to 45DE and Dextrose is 95DE.
| Specifications | Tapioca Syrup Solids 24 DE | Tapioca Syrup Solids 28 DE | Tapioca Syrup Solids 32 DE | Tapioca Syrup Solids 36 DE | Tapioca Syrup Solids 40 DE | Tapioca Syrup Solids 42 DE |
|---|---|---|---|---|---|---|
| Dextrose Equivalent (DE) | 20-26 | 26-32 | 30-36 | 32-38 | 36-42 | 38-44 |
| Total Carbohydrates g/100g | 98.5 | 98.5 | 98.5 | 98.5 | 98.5 | 98.5 |
| Glucose (DP1) g/100g | 2-10 | 2-10 | 4-12 | 5-13 | 4-12 | 4-12 |
| Maltose (DP2) g/100g | 7-15 | 9-17 | 10-18 | 10-18 | 38-46 | 39-47 |
| Other Carbohydrates g/100g | 76-84 | 74-82 | 72-80 | 71-79 | 41-49 | 40-48 |
| Dry Solid Substance % | 95-98 | 95-98 | 95-98 | 95-98 | 95-98 | 95-98 |
| Moisture % | 2-5 | 2-5 | 2-5 | 2-5 | 2-5 | 2-5 |
| pH | 4.5-6.5 | 4.5-6.5 | 4.5-6.5 | 4.5-6.5 | 4.5-6.5 | 4.5-6.5 |
| Gluten (PPM) | Nil | Nil | Nil | Nil | Nil | Nil |
| Shelf Life | 18 months | 18 months | 18 months | 18 months | 18 months | 18 months |
| Technical data |  | | | | | |
Our tapioca based Oligodextrins, Maltodextrins and Syrup Solids 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.
Furthermore owing to Tapioca’s natural ability to act as a humectant, it also aids in preventing crystallization as well as depressing freezing points.
