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Maltodextrin DE 15-20

Maltodextrin DE 15-20

  • ₴ 33.43

  • 25 or more ₴ 31.43
  • Brands Laisves
  • Availability: In Stock
  • +380 (68) 539-94-98 Киевстар
  • +380 (99) 209-49-87 МТС
  • 65072, Украина, Одесская обл., Одесса, пл. Бориса Деревянко, 1
  • shop@laisves.com.ua

Maltodextrin in its composition is very close to ordinary molasses. Application: - Baby and sports nutrition to improve the digestibility of trace elements that are part of the mixture. - Confectionery to enhance flavor and quality. - Sweets, which allows you to keep their shape and attractive color for a long time. - Ice cream to extend the shelf life and durability of the treat. - Sausages i..

Maltodextrin in its composition is very close to ordinary molasses.

Application:

- Baby and sports nutrition to improve the digestibility of trace elements that are part of the mixture.
- Confectionery to enhance flavor and quality.
- Sweets, which allows you to keep their shape and attractive color for a long time.
- Ice cream to extend the shelf life and durability of the treat.
- Sausages in which maltodextrin acts as a source of animal fats.
- Perishable products to preserve marketability and taste during transportation.
- Fast food, in which the additive promotes crystallization and dissolution of powdered preservatives, as well as the breakdown of semi-finished products.
- Sauces and condiments to reduce sugar levels and enhance flavor.

Properties:

Powder of white or creamy white color, with a sweetish taste, well soluble in hot and cold water.
Get maltodextrin as a result of starch processing. The substance is in the form of a hygroscopic, off-white or off-white powder. It can perform the following functions:

- Act as a baking powder that is added to the dough when kneading.
- Act as an emulsifier in milk.
- Facilitate the rapid dissolution of products, for example, powder mixtures.
- Be a thickener to obtain the desired product consistency.
- Slow down oxidative processes, which allows you to keep the marketable color of products longer.
- Jellify food products of the appropriate category.
- Improve the absorption of substances in the gastrointestinal tract