Introduction

Maltodextrin (also known as Metlington, MD) is a starch derivative made from low-starch, purified, spray-dried starches that contain no free starch. It has the characteristics of large viscosity, strong thickening, good solubility, good solubility, good carrier, small fermentation, low moisture absorption, no peculiar smell, low sweetness, easy digestion and absorption, low heat and low fat. One of the most ideal basic raw materials in the industry, and has been used more and more widely in the paper industry, daily chemical industry, fine chemical industry and pharmaceutical industry. 

Function

Dextrin is an intermediate product of starch decomposition, its chemical formula and starch are the same (C6H10O5) n, but the degree of polymerization between the soluble starch and maltose in case of iodine red .Degree of low degree of dextrin does not occur color reaction.

Dextrin is divided into two categories of yellow dextrin and white dextrin. Direct roasting derived dextrin commonly known as "Britannia", also known as roasted dextrin, brown. Acid roasting, can be decomposed at lower temperatures. The resulting product color is generally pale yellow or white, said white dextrin.

The main purpose of dextrin is as an adhesive. The warp yarn is used as a starch additive for dextrin. The purpose is to reduce the viscosity of the starch and improve the permeability of the slurry. The starch slurry added with dextrin is easy to desize, but the adhesion is poor. More brittle. Often mixed with PVA used in viscose rayon and copper ammonia fiber filament sizing, not easy to raise when yarn. Synthetic slurries and modified starches are widely used and dextrins are seldom used in warp sizing formulations .

Application

Food Industry
1. Candies in the candy manufacturing by adding the right amount of maltodextrin, can prevent candy "back to the sand,"  enhance the flexibility and toughness of candy, change the flavor and improve the taste, prevent deliquescence, eliminate sticking phenomenon, reduce dental disease , Extend shelf life of candy.
2. Baby food used in baby food such as milk powder, can reduce the loss of nutrition, improve the taste, to meet the actual needs of children and promote the healthy growth of children.
3. Frozen foods can enhance the viscosity of ice cream, so that the product bulk, delicate, improve the emulsifying effect; in popsicles, ice fruit production by adding maltodextrin, anti-crystallization, increase the freezing temperature, enhance the flavor and improve the taste.
4. Solid beverages, seasonings, fragrances As binders and fillers for instant cereal, milk powder and chicken essence, it can improve the solubility of products, improve the taste and flavor, and prevent product deliquescence.
5. Biscuits, West Point maltodextrin instead of sugar, in cakes, shortbreads and other low moisture (10%) of the products used to control the viscosity of the dough to form a better taste, to avoid drying, embrittlement . In soft biscuits, cakes and other moisture content of more than 10% of the products used to increase the dough viscosity, to help shape, control the sweetness, to avoid anti-sugar. At the same time, the product to achieve good color, good water retention.
6. Liquid beverage liquid beverage Maltodextrin as a raw material for production, can increase the consistency of the product, stabilize the product structure, improve the taste and flavor.

Daily chemical
1. In powdery cosmetics as a cover agent and adsorbent, to enhance the skin's luster and elasticity, to protect the skin have a better effect;
2. In toothpaste production can replace part of CMC, as a thickener and stabilizer can improve the structure of toothpaste;
3. In a variety of chemical solvent production as a filler, can improve the stability of the product, extending the use of shelf life.

Pharmaceutical industry
1. Can be used as thickener and stabilizer of medicinal sugar;
2. Can be used as tablets or granules of excipients and fillers.

Specification