Sell Dextrose Monohydrate, Maltodextrin

Dextrose Monohydrate, Maltodextrin You May Also Be Interested In: dextrose dextrose maltodextrin dextrose monohydrate dextrose monohydrate maltodextrin maltodextrin
Maltodextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is product midway between starch and glucose, when hydrolysed by enzymes, typically by Bacterial alpha Amylase and then additional conversion to get the desired DE which ranges between 4 to 30. The product thus obtained is refined by clarification, carbon treatment and ion exchange and then spray drying to a moisture level of 3% to 5%. Malto Dextrin is a white powder and is extremely bland in taste with very little sweetness. When made into a solution, it exhibits very high viscosity although it does not hold water in itself. Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal. Malto Dextrin contains the least concentration of mono saccharines and hence exhibits high viscosity by virtue of which it contributes to the mouth feel and body of the product. Due to its blend flavor, the original flavors of the food products are retained, making it ideal additive. Maltodextrin does not have any effect on colour of the product, it has a high energy rating of 4 cal/gm of solids which makes it a purified nutritive saccharines of choice for several food supplements. It is an ideal additive to instant products due to its free flexibility, open structure and dispersibility in cold water. It is also an ideal crystal inhibitor, plasticizer and film former in food and beverages.

Sense Index
Item Standard
? MD100 MD150 MD200
Appearance White powder with yellowish shadow , no irregular shape, no visible impurities by naked eyes
Smell With the Flavor of maltodextrin
Taste Sweetish or not, no odor smell
Physics Index
Item Index
? MD100 MD150 MD200
DE value <=10% <=15% <=20%
Moisture <=6%
Solubility >=98%
PH value 4.56.5
Sulphate ash <=0.6%
Iodine test Negative
Hygiene Index
Item Index
? MD100 MD150 MD200
Pb (Pb+) <=0.5mg/kg
As (As-) <=0.5mg/kg
Coliform(N) <=30mpn/100g
Total bacteria(N) <=3000cfu/g
Pathogens(salmonella) Negative
DMH is moderate in sweetness. It is 65-70% as sweet as sucrose and has a solution which is much less viscous than Liquid Glucose. DMH is freely soluble in water at room temperature and also in boiling alcohol. The perceived sweetness can be increased to the level of sucrose in some Dextrose/Sucrose blends. Dextrose has a greater depression of freezing point than that of cane sugar, resulting in a smoother and creamier texture of the final products namely frozen food products. The bulk density of DMH is 0.65 to 0.70 kg/cc. Chemically, DMH has reducing properties due to open chain aldehyde form which exists in equilibrium. In acidic solution, DMH yields condensation products such as maltose and gentibiose and in alkaline solution it isomerizes to fructose and its compounds. When oxidised with dilute alkali, DMH gives gluconic acid and with nitric acid it gives saccharides tartaric and oxalic acids. DMH on hydrogenation yields a mixture of glycols such as sorbitol. DMH is a good source of commercial carbon-dioxide as it is 100% fermentable in nature. It is an important ingredient of microbial feed for the synthesis of antibiotics.
Sense Index
Items Index
Appearance White or yellowish, no visible impurities by naked eyes
Taste High sweet taste, no particular smell
Physics Index
Items Index
?Content(Glucose) 90%
?DE value 90%
?PH value 4.0-6.5
?Moisture 10%
?Sulphate ash 0.6%
?Solubility 98%
Hygiene Index
Items Index
?Pb(Pb2+) 0.5mg/kg
?As(As3-) 0.5mg/kg
?Coliforms (N) 30/ 100g
?Total bacteria (N) 1500/g
?Pathogens(salmonella) Negative
Brand Name
Supply Capacity
3,000 Tons Per Month
ISO9001,ISO14001,HACCP, QS,Kosher and Halal
Condition of Goods
Minimum Order Quantity
20 tons
Terms of Payment