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What is Organic Maltodextrin Powder?
Organic Maltodextrin Powder is a high-purity polysaccharide produced through the controlled enzymatic hydrolysis of 100% organic, non-GMO corn or rice starch. As a neutral-tasting, white carbohydrate, it is the industry’s most trusted “functional filler” and carrier. Unlike conventional maltodextrin, our organic version is processed without synthetic acids or bleaching agents, ensuring a clean-label ingredient that provides excellent solubility, film-forming properties, and energy density.
We offer three distinct grades categorized by their Dextrose Equivalent (DE) to allow for precise control over sweetness, viscosity, and hygroscopicity in your formulations.
Why is the Dextrose Equivalent (DE) crucial for your product?
The DE value indicates the degree of starch hydrolysis. A lower DE means longer carbohydrate chains (closer to starch), while a higher DE means shorter chains (closer to sugar). Choosing the right grade is essential for optimizing the stability and mouthfeel of your final product:
- DE 8–10: Low sweetness, high viscosity, and excellent fat-mimicking properties.
- DE 10–15: The “all-rounder” for balanced solubility and standard carrying capacity.
- DE 15–20: Highest solubility and sweetness in the range, ideal for rapid dispersion and browning.
What are the technical specifications for our Organic grades?
All our maltodextrin powders are organic-certified and non-GMO, featuring excellent flowability and low dust.
| Attribute | DE 8 – 10 | DE 10 – 15 | DE 15 – 20 |
|---|---|---|---|
| Primary Function | Fat replacer / Bulking | Standard Carrier / Texture | Spray-drying aid / Sweetener |
| Solubility | Moderate | High | Excellent |
| Sweetness | Negligible | Very Low | Low |
| Viscosity (in sol.) | Highest | Moderate | Lowest |
| Hygroscopicity | Lowest (Anti-caking) | Moderate | Higher |
| Appearance | White fine powder | White fine powder | White fine powder |
| pH (10% Sol.) | 4.0 – 6.0 | 4.0 – 6.0 | 4.0 – 6.0 |
Which industrial applications utilize these specific DE grades?
Our Organic Maltodextrin is a foundational ingredient across the health and food sectors:
- Spray-Drying Carrier (DE 15–20): The preferred choice for turning liquid fruit juices, oils, and botanical extracts into stable, free-flowing powders.
- Sports Nutrition (All Grades): Provides a rapid yet steady source of energy (complex carbohydrate) in recovery shakes and endurance gels.
- Fat Replacer (DE 8–10): Due to its high viscosity, it can mimic the creamy mouthfeel of fats in low-calorie dressings, margarines, and dairy alternatives.
- Bulking Agent (DE 10–15): Adds volume to spice blends, intense sweeteners (Stevia/Monk Fruit), and dry soup mixes without altering the flavor.
- Infant Nutrition: Used as an easily digestible carbohydrate source that is gentle on developing digestive systems.
How to Use: Best practices for integration and storage?
- Dispersion: To avoid “clumping,” maltodextrin should be added to liquids under high-speed agitation. Higher DE grades (15–20) will dissolve faster in cold water than lower DE grades.
- Moisture Control: Higher DE maltodextrin is more hygroscopic (attracts moisture). Ensure packaging is tightly sealed to prevent “caking” in humid environments.
- Browning (Maillard Reaction): If you require a golden-brown crust in organic baked goods, use DE 15–20, as its higher reducing sugar content promotes better browning.
- Texture Modification: Use DE 8–10 to add “body” to plant-based milks without increasing sweetness, providing a richer, more premium feel.
FAQs
Q: Is your Organic Maltodextrin truly Gluten-Free?
A: Yes. Even when derived from wheat (though our primary stock is corn or tapioca), the enzymatic process and purification remove gluten proteins to levels well below the 20ppm threshold. However, for maximum peace of mind, we recommend our Organic Corn or Tapioca Maltodextrin for gluten-sensitive markets.
Q: Does it have a high Glycemic Index (GI)?
A: Yes. Maltodextrin is a rapidly absorbed carbohydrate with a GI similar to or slightly higher than glucose. It is designed for energy and functionality rather than low-glycemic properties.
Q: Can it replace modified starches?
A: In some applications, yes. While it doesn’t have the thickening power of a native starch, it provides the “body” and stability that many formulators look for in clean-label products without using “Modified Food Starch.”
Q: How does it help with “Free-Flow” in powders?
A: Its uniform particle size and low moisture content make it an excellent anti-caking agent. It “coats” other hygroscopic particles (like fruit sugars), preventing them from sticking together.
Packing
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