What Are the Most Desired Maltodextrin Effects?

Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made from various kinds of starch as raw materials, and is hydrolyzed and converted to a low degree by enzymatic process, purified and dried. The raw materials are starchy corn, rice, etc. It can also be refined starch, such as corn starch, wheat starch, tapioca starch and the like. In 1970, Veberbacher made the following definition of maltodextrin: Products that use starch as a raw material and whose hydrolyzed DE value is less than 20% are called maltodextrin to distinguish the dextrin products produced by the pyrolysis reaction of starch. The main properties of maltodextrin are directly related to the hydrolysis rate. The DE value not only indicates the degree of hydrolysis, but also is an important indicator for grasping product characteristics. Understanding the relationship between the DE value and physical properties of maltodextrin series products is beneficial to the correct selection and application of various maltodextrin series products.

Its raw materials are starchy corn, rice, etc., and it can also be refined starch, such as corn starch, wheat starch, cassava starch, etc. The main ingredient is dextrin and contains polysaccharides, tetrasaccharides or more oligosaccharides, and also contains a small amount of maltose and glucose. ^[1]

Maltodextrin products are based on

Maltodextrin has a DE value of 5-20

Widely used in beverages,

The composition of maltodextrin, its hydrolysis process, the type of starch, and other components of starch (such as protein,

Maltodextrin Basic Information

StandardNo: GB / T20884-2007

Chinese Standard Name StandardTitle in Chinese: Maltodextrin

English standard name: Maltodextrin

Release Date IssueDate: 2-2-2007

ExecuteDate: 2007-12-1

First Release Date: February 2, 2007

Standard State: Active

ReviewAffirmance Date:

Plan No: 20050805-T-607

Replaced National Standard ReplacedStandard:

Replaced national standard ReplacedStandard:

RevocatoryDate:

Adopted International Standard No:

Adopted International Standard Name:

Application Degree:

Adopted International Standard:

International Standard Classification Number (ICS): 67.180.20

China Standard Classification Number (CCS): X31

StandardSort: Product

Number of Pages:

Standard price (yuan) Price ():

Competent authority Governor: National Standardization Administration

Focal Point TechnicalCommittees: National Food Industry Standardization Technical Committee

DraftingCommittee: China Food Fermentation Industry Research Institute, Luzhou Biotechnology (Shandong) Co., Ltd., Shantou Wangwang Group Co., Ltd., China Resources Sailistar Corn Industry Co., Ltd., Guangzhou Shuangqiao Co., Ltd., Heilongjiang Huaguan Technology Co., Ltd. Limited ^[2]

Maltodextrin text

1 Scope

This standard specifies the terms and definitions of maltodextrin, product classification, requirements, test methods, inspection rules, labeling, packaging, transportation and storage.

This standard applies to glucose syrup maltodextrin.

2 Normative references

The clauses in the following documents have become the clauses of this standard after being referenced. For dated references, all subsequent amendments (excluding the content of errata) or revisions are not applicable to this standard, however, all parties who have reached an agreement under this standard are encouraged to study whether the latest versions of these documents are applicable . For undated references, the latest version applies to this standard.

GB / T 191 Packaging, storage and transportation pictograms (GB / T191-2000, eqv ISO 780: 1997)

Preparation of GB / T 601 chemical reagent standard titration solution

GB / T 6682-1992 Analytical laboratory water specifications and test methods (neq ISO 3696: 1987)

GB 15203 Starch Sugar Hygienic Standard

GB / T 20885-2007 glucose syrup

3 terms and definitions

4 Product Categories

5 Requirements

6 Test method

7 Inspection rules

8 Marking, packaging, transportation and storage