Maltodextrins and dried glucose syrups

Maltodextrins and dried glucose syrups are compound blends of -glucose, maltose, maltotriose and polysaccharides. They are white powders with a neutral or slightly sweet taste without off-flavors and soluble in water.

Maltodextrins and dried glucose syrups are derived by moderate hydrolysis of starch by acids or hydrolytic ferments with consequent treatment, concentration and drying.

Destrose equivalent (DE) is the main and generally accepted feature of maltodextrins and dried glucose syrups providing variety of their functional properties. DE is the ratio which reflects reducing ability of maltodextrins/dried glucose syrups being the proportion of D-glucose on the 100 grams of dry substance.

D-glucose has DE 100

Maltodextrins have a DE ≤ 19 and dehydrated glucose syrups a DE > 20 but < 99.

Relative sweetness of maltodextrins/dried glucose syrups is traditionally estimated in relation to saccharose sweetness taking it as 1 (sweetness coefficient). Relative sweetness depends on DE and varies from 0,1 to 0,5.

Types of maltodextrins and dried glucose syrups produced by ROQUETTE:

GLUCIDEX

Application:

  • bakery products
  • confectionary products
  • flavors
  • nutritional supplements
  • ice-cream
  • dairy products
  • meat products
  • fruits preserves, fruit stuffing, jam
  • sport nutrition
  • dietetic foods
  • sauces
  • instant products
  • beverages
  • pharmacy products
  • cosmetic products