Maltodextrin

Maltodextrin is produced by enzymatic hydrolysis of vegetable starches, most commonly corn, but also rice and wheat. Used in the food industry, it improves the texture of products such as meat, baked goods and confectionery. The additive also acts as an emulsifier in ice cream and beverages and improves the viscosity of yogurts and juices. Due to its lower glycemic index, it is widely used in sports nutrition and diabetic-friendly products.

In the animal feed sector, it is used as a low-cost alternative to other carbohydrates as an energy source. Maltodextrin improves feed texture, pigmentation and taste, increases nutrient absorption and improves feed efficiency, reduces dehydration and stress symptoms. It is often used among lactating cows and weaner pigs.

TECHNICAL ASPECT: The product comes in the form of a free-flowing, white powder with a high degree of solubility. Maltodextrin increases the nutritional value of many formulations. Due to its properties, it can be helpful in controlling moisture and extending the shelf life of products.

CONSUMPTION TERM: The shelf life of maltodextrin is a minimum of 24 months from the date of manufacture. The product should be stored in a sealed container.

QUALITY STANDARDS: Maltodextrin meets quality standards, which guarantees the safety and effectiveness of its use.