Application:

Spray-Drying Aid/Flavor Encapsulation

Maltodextrin and dried glucose syrup are used in combination with emulsifying carbohydrates. They are useful in maintaining emulsion stability and are good film formers, resulting in flavors that are conveyed in free flowing powders.

Bulking Agents

Maltodextrin and dried glucose syrup are used as bulking agents and serve mainly as a carbohydrate component in a number of different dry mix products, including dry beverage mixes, puddings, soups, frozen desserts, frosting, cake, cookie mixes, artificially sweetened cocoas, tea, coffee, etc.

Nutritional

• Infant Food

Probably one of the oldest uses of Maltodextrin and dried glucose syrup in the area of infant formulas, which is just part of a broader area of nutritional fluids. In this case, Maltodextrin serves as the carbohydrate in non-milk or non-lactose based fluids (usually soy protein based).

•  Enteral products

The other area of nutritional fluids using Maltodextrin and dried glucose syrup is that of enteral products, which is usually administered as part of a patient’s care in a hospital setting.

• For ice cream, salad dressings, etc.
• Desserts
• Dairy/Non Dairy products
• Salad Dressings
• Confectionaries
• Food Coatings
• Snack foods, meat products, low alcohol beer, etc.

Packing:

In 25 Kg HDPE bags with the inner liner of LDPE & 25 kg Kraft Multiply Paper Bags.