It is widely used in beverage, frozen food, candy, cereal, dairy products, health care products

and other industries. It can also be used in textile, daily chemical and pharmaceutical production.

1. It has better emulsification and thickening effect to increase viscosity, enhance product

dispersion and solubility maltodextrin.

2. Used to suppress Browning reactions

3. Used as carrier and film preservation

4. Used for the preparation of functional food

5. Used to reduce freezing point;

6. To reduce the sweetness of the system

7. Alternative fats

8. Used to improve the structure and appearance of food.

Maltodextrin is also known as water-soluble dextrin or enzymatic dextrin. Maltodextrin is a starch

hydrolysis product of 5-20 DE value. It is between the starch and the starch sugar, is a low price,

the taste is greasy, there is no flavor of nutritional polysaccharide. Maltodextrin is usually

a mixture of various DE values.