Maltodextrin for Milk << Products

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	Maltodextrin for milk is produced enzymatically following a series of refining process of concentration,atomizing drying etc. Different products can be provided for the needs of consumers.

Properties:

It can improve the quality of dairy that will gain more favorablec characteristics such as solubility,dispersibility,fine taste and delicious flavor.

Application:

It can be used in dairy foods or soybean milk. The nutrition function is improved,and the quality and flavor can be remained,and also reduce the cost of the products.

Product Technique Index

Sense Standard
Item	Index
Appearance	white or yellowish power ,no purity by naked eye
Fluidness	good liquidity
Smell	fragrant, mellow and thick
Taste	Soft and smooth

Phsics index
Item	Standard
	F₁	F₂	F₃	F₄	DF₁	DF₂	DF₃	DF₄
fat% ≥	2.0	5.0	10.0	15.0	2.0	5.0	10.0	15.0
moisture	≤6%
Sulphate ash	≤0.6%
Protein					≥2%
PH value	4.5 - 6.5
solubility	≥90%
Iodine test	Negative

Hygiene Standard
Item	index
	Fat5%	Fat10%	Fat15%
Pb	≤0.5mg/kg
As	≤0.5mg/kg
Coliforms(N)	≤30MPN/ 100g
Total bacteria	≤3000cfu/g
Pathogens	negative
Note;Its specification and paking can be adjusted based on the customer'requirements