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Maltodextrin
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Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made of various starches as raw materials, which are hydrolyzed, converted, purified and dried by enzymatic process to a low degree. The raw materials are starchy corn, rice, etc. It can also be refined starch, such as corn starch, wheat starch, tapioca starch, etc. In 1970, Veberbacher made the following definition of maltodextrin: using starch as raw material, the product with controlled hydrolysis DE value below 20% is called maltodextrin, in order to distinguish the dextrin products generated by the pyrolysis reaction of starch. The main properties of maltodextrin are directly related to the hydrolysis rate. The DE value not only indicates the degree of hydrolysis, but also is an important index to grasp the product characteristics. Understanding the relationship between DE value and physical properties of maltodextrin series products is conducive to the correct selection and application of various maltodextrin series products.
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