Malto Dextrin - Creamy White Hygroscopic Powder, High Viscosity Agent For Texture And Dispersibility

Malto Dextrin is a moderately sweet polysaccharide used as a food additive. It is produced from corn starch and is usually found as a creamy white hygroscopic powder. Malto Dextrin is easily digestible, being absorbed as rapidly as glucose. The CAS registry number of Malto Dextrin is 9050-36-6. Malto Dextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is a midway product between starch and glucose when hydrolyzed by enzymes, typically by Bacterial Alpha Amylase and then additional conversion to get the desired DE, which ranges between 4 and 30. The product thus obtained is refined by clarification, carbon treatment and ion exchange and then spray dried 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 flavors 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 monosaccharides and hence exhibits high viscosity by virtue of which it contributes to the texture and body of the product. Due to its bland flavour, the original flavour of food products is retained, making it an ideal additive. Malto Dextrin does not have any effect on the colour of the product.