MALTODEXTRIN DE12

Format: 500g
Code 48671
Standard code 38771
Packaging 6u
Format: 12,5kg
Code 45474
Standard code
Packaging 1u
Format: 25kg
Code
Standard code 34352
Packaging 1u
Corn maltodextrin is a versatile bulking agent that increases or replaces the volume of solids in preparations without notably changing their flavor, texture or color. With 95% solids and low texturizing capacities, its excellent cold solubility allows easy integration. In addition, it can partially or totally replace sucrose in recipes, adjusting its solids content with precision.
Mode of use
Integrate Maltodextrin in hot or cold preparations without prior hydration.In frozen textures, combine all ingredients containing water and sugar, and freeze. Each type of sugar crystallizes in a unique way: sucrose forms large, braided crystals, while glucose generates small dextrose crystals.Thanks to their antifreeze potential, sugars limit water crystallization, helping to soften ice creams, mousses and truffles for creamier, easier-to-serve textures at negative temperatures.
Dosage
quantum satis
maltodextrin
Characteristics: Solids 95% / PAC 23% / POD 15%. Low texturizing capacities, very good cold solubility.
Elaborations
Possible
Elaborations
Maltodextrin is ideal for recipes that require adjustments in solids content, such as creams, mousses, ice cream and confectionery. It is also used to reduce sucrose in recipes without compromising the organoleptic quality of the final product.

Frequently Asked Questions

Is it necessary to hydrate it before use?
No, Maltodextrin can be directly integrated hot or cold, thanks to its excellent solubility.
What is the difference between Maltodextrin and sucrose?
Maltodextrin has a lower sweetening power (POD 15%) and acts as a bulking agent instead of a main sweetener.
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