14 - 17 February 2018 // Nuremberg, Germany

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Exhibitors & Products BIOFACH 2018
Zoom product LOGO_Maltodextrins & Rice Syrup Solids

Maltodextrins & Rice Syrup Solids

LOGO_Maltodextrins & Rice Syrup Solids

Maltodextrins & Rice Syrup Solids

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Maltodextrins:

The production process of maltodextrins and rice syrup solids begins with rice starch slurry from the wet milling operation. The starch in water slurry is hydrolyzed with food grade enzymes. The hydrolysis is controlled to achieve the desired end point. The resulting syrup is then refined by filtering and carbon treatment prior to spray drying. The spray-dried powder is packaged or agglomerated and packaged. The maltodextrin product line covers a range of Dextrose Equivalence (DE) from 10 to 20. Dextrose Equivalence is a quantitative measure of the degree of starch polymer hydrolysis. It is a measure of reducing power compared to a dextrose standard of 100. Products with higher DE have a greater extent of starch hydrolysis. As the product is further hydrolyzed (higher DE), the average molecular weight decreases and the carbohydrate profile changes accordingly.

The Food and Drug Administration (FDA) defines maltodextrins, (C6H10O5)n.H2O, CAS Reg. No. 9050-36-6, as nonsweet, nutritive saccharide polymers that consist of D-glucose units linked primarily by alpha-1-4 bonds, having a DE less than 20. They are prepared as a white powder by partial hydrolysis of rice starch with natural enzymes. Maltodextrins are generally recognized as safe (GRAS) as direct human food ingredients at levels consistent with current good manufacturing practices (21 CFR 184.1444).

Clarified & Brown Rice Syrup Solids

Rice syrup solids, (C6H10O5)n.H2O, CAS Reg. No. 68131-37-3, are defined by the FDA as dried glucose syrup (21 CFR 168.121) in which the reducing sugar content is 20 DE or higher. Rice syrup solids are generally recognized as safe (GRAS) as direct human food ingredients at levels consistent with current good manufacturing practices (21 CFR 184.1865).

These products are produced by an agglomeration process that increases particle size and lowers bulk density compared to standard products. They are easily dispersed into water for ease of use in quick dissolving beverage mixes. The low density is ideal to provide bulk in high intensity sweetener blends. They can also carry limited quantities of oil without losing their physical form or flow properties.

Organic Rice

LOGO_Organic Rice

Reis-Sirup

LOGO_Reis-Sirup

Rice Protein

LOGO_Rice Protein

Tapioka Sirup

LOGO_Tapioka Sirup

Maltodextrins & Rice Syrup Solids is assigned to following product groups:

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