Maltodextrins are hydrolyzed starch by DE of less than 20. Their sizes are between starch and simple sugars. Commercial importance of hydrolyzed starch is increasing due to their specified characteristics. These products are completely soluble carbohydrates with a low volume density which can be metabolized by the same method. The main characteristic of Maltodextrins is that they have low sweetness or are free of sweet taste, meanwhile no starch taste, so cannot cover other tastes.
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