Maltodextrin, which is a water-soluble complex carbohydrate, is obtained through chemical processes of hydrolysis mainly from the breakdown of starches. The length of the maltodextrins provides the right parameter to identify and classify them based on the dextrose equivalent (DE) starting from 2-4 up to 19. The higher the dextrose equivalent, the shorter the polysaccharide chain.

Features

Maltodextrins have a thickening function and lower the degree of sweetness of foods. They are used in the confectionery production with low sugar content and as a thickener, they are also used as a bulking agent.

How to use

Maltodextrins are defined as a complex carbohydrate, and is a food product for professional use. Their use guarantees an improvement of the structure and a reduction of the degree of sweetness. They are therefore widely used in pastry and ice cream because they make the mixtures more compact and viscous without the formation of sugar crystals.

Method of conservation

24 months product to be stored in a cool and dry place

Available formats

  • Maltodextrin 19 DE in 25 kg bags on 80 × 120 pallet of 825 kg

Daila srl, in addition to being one of the leaders in the sector for the production and sale of sugar grains of different granulometries, of powdered sugar in different formats, customized and generic sugar sachets, presents in its wide range of articles multiple substitute products sugar such as isomalt, maltitol, dextrose monohydrate, maltodextrins and much more.