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It is derived from non-transgenic organic cassava starch and is prepared by enzymatic hydrolysis process. With low hygroscopicity, high solubility and neutral flavor, it is an ideal clean label filler and carrier in the research and development of infant food and sports nutrition products, and accepts bulk orders.
10 to 15
DE value
≤ 6%
Moisture content
≥ 98%
Solubility
100 extracted from organic cassava root, to eliminate corn allergens and genetically modified risk. Complies with USDA and EU organic certification standards, perfectly fits the stringent requirements of high-end baby food for clean labels.
The unique porous molecular structure makes the oil absorption rate as high as 20%, which can effectively convert liquid oil and essence into powder with excellent fluidity, and is a stable and efficient microcapsule wall material in the spray drying process.
Compared with corn maltodextrin, this product has no raw starch miscellaneous taste or sweet and greasy feeling. In the formula does not cover the fruit, frankincense and other main flavor, to ensure that the finished product taste pure, especially suitable for flavor-sensitive foods.
Demonstrates superior fat-mimicking properties in low-fat formulations. It can form a gel network with water molecules, providing a smooth and creamy taste for vegetarian ice cream or low-fat yogurt.
It can be quickly dispersed and dissolved in cold water, and the solution is clear and transparent without precipitation. The molecular structure is stable under acidic and heated conditions, effectively preventing delamination or flocculation of beverage products during shelf life.
Strictly controlled moisture content and low hygroscopic powder structure reduce the caking rate of the finished product by more than 40%, and significantly extend the physical stability of protein powder, solid beverage and seasoning powder packages in humid environments.
| Technical indicators | Specifications | Test methods/remarks |
| Appearance | White fine powder | No visible impurities were observed. |
| Glucose equivalent (DE) | 10 – 15 | Liam Ennofa |
| Moisture content | ≤ 6.0% | Loss on drying |
| pH value | 4.5 – 6.5 | 10% solution |
| solubility | ≥ 98% | 20℃ aqueous solution |
| Ash | ≤ 0.5% | Burning method |
| Total heavy metals | ≤ 10 ppm | Calculated by lead |
| Sulfur dioxide residue | ≤ 10 mg/kg | Distillation titration |
| Total bacterial count | ≤ 1000 CFU/g | Microbial testing |
Focus on hypoallergenic and digestible formula development. For the need for extremely strict raw material safety standards of infant milk powder and food supplement mud research and development personnel. The product is easy for infants and young children to digest and absorb, and has no risk of sensitization, which can help formulators pass strict organic and safety certification.
Pursue clean energy and powder stability. For the development of protein powder, energy glue and meal replacement powder professionals. With its excellent carbohydrate supplement ability and carrier function, it can provide continuous energy while ensuring that the high protein mixed powder does not agglomerate and has good reconstitution.
There is a need for efficient spray drying carriers. For process engineers responsible for converting liquid flavors and oils into powders. As a high-quality wall material, this product can significantly improve the yield of spray drying, reduce equipment sticking to the wall, and maximize the retention of volatile aroma components.
Look for alternatives to plant-derived fats. For oat milk, vegetarian ice cream and other plant-based products developers. Using its thickening and fat simulation characteristics, without the use of animal fat, simulate the smooth taste of milk fat, improve the palatability of low-fat products.
Dry powder pre-mixing or vortex dosing It is suggested that maltodextrin and other dry powder raw materials (such as granulated sugar) should be pre-mixed according to the ratio of 1: 1 before being put into water, or added slowly after vortex generated by high-speed shear mixer, so as to completely avoid the phenomenon of clumping in water.
Maximum dissolution efficiency at medium temperature Although cold water is soluble, it is recommended to dissolve in warm water at 50°C to 60°C to give a clear and transparent solution instantly. It is recommended that the maximum dissolved concentration be controlled between 30% and 40% to ensure smooth delivery of the feed liquid.
Process parameters when used as a carrier When used as a microcapsule wall material, it is recommended that the inlet air temperature of the spray drying tower should be controlled at 160 ℃ to 180 ℃, and the outlet air temperature should be controlled at 80 ℃ to 90 ℃, which can obtain the best embedding rate and powder particle morphology.
Sealed moisture-proof storage If the bag is not used up after opening, the mouth of the bag must be immediately tied tightly and stored in a cool and dry place with a relative humidity of less than 60%. Although the hygroscopicity of this product is lower than that of corn dextrin, it will still affect the fluidity in high humidity environment.
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It is derived from non-transgenic organic cassava starch and is prepared by enzymatic hydrolysis process. With low hygroscopicity, high solubility and neutral flavor, it is an ideal clean label filler and carrier in the research and development of infant food and sports nutrition products, and accepts bulk orders.
DE value
10 to 15
Moisture content
≤ 6%
Solubility
≥ 98%
100 extracted from organic cassava root, to eliminate corn allergens and genetically modified risk. Complies with USDA and EU organic certification standards, perfectly fits the stringent requirements of high-end baby food for clean labels.
The unique porous molecular structure makes the oil absorption rate as high as 20%, which can effectively convert liquid oil and essence into powder with excellent fluidity, and is a stable and efficient microcapsule wall material in the spray drying process.
Compared with corn maltodextrin, this product has no raw starch miscellaneous taste or sweet and greasy feeling. In the formula does not cover the fruit, frankincense and other main flavor, to ensure that the finished product taste pure, especially suitable for flavor-sensitive foods.
Demonstrates superior fat-mimicking properties in low-fat formulations. It can form a gel network with water molecules, providing a smooth and creamy taste for vegetarian ice cream or low-fat yogurt.
It can be quickly dispersed and dissolved in cold water, and the solution is clear and transparent without precipitation. The molecular structure is stable under acidic and heated conditions, effectively preventing delamination or flocculation of beverage products during shelf life.
Strictly controlled moisture content and low hygroscopic powder structure reduce the caking rate of the finished product by more than 40%, and significantly extend the physical stability of protein powder, solid beverage and seasoning powder packages in humid environments.
| Technical indicators | Specifications | Test methods/remarks |
| Appearance | White fine powder | No visible impurities were observed. |
| Glucose equivalent (DE) | 10 – 15 | Liam Ennofa |
| Moisture content | ≤ 6.0% | Loss on drying |
| pH value | 4.5 – 6.5 | 10% solution |
| solubility | ≥ 98% | 20℃ aqueous solution |
| Ash | ≤ 0.5% | Burning method |
| Total heavy metals | ≤ 10 ppm | Calculated by lead |
| Sulfur dioxide residue | ≤ 10 mg/kg | Distillation titration |
| Total bacterial count | ≤ 1000 CFU/g | Microbial testing |
Focus on hypoallergenic and digestible formula development. For the need for extremely strict raw material safety standards of infant milk powder and food supplement mud research and development personnel. The product is easy for infants and young children to digest and absorb, and has no risk of sensitization, which can help formulators pass strict organic and safety certification.
Pursue clean energy and powder stability. For the development of protein powder, energy glue and meal replacement powder professionals. With its excellent carbohydrate supplement ability and carrier function, it can provide continuous energy while ensuring that the high protein mixed powder does not agglomerate and has good reconstitution.
There is a need for efficient spray drying carriers. For process engineers responsible for converting liquid flavors and oils into powders. As a high-quality wall material, this product can significantly improve the yield of spray drying, reduce equipment sticking to the wall, and maximize the retention of volatile aroma components.
Look for alternatives to plant-derived fats. For oat milk, vegetarian ice cream and other plant-based products developers. Using its thickening and fat simulation characteristics, without the use of animal fat, simulate the smooth taste of milk fat, improve the palatability of low-fat products.
Dry powder pre-mixing or vortex dosing It is suggested that maltodextrin and other dry powder raw materials (such as granulated sugar) should be pre-mixed according to the ratio of 1: 1 before being put into water, or added slowly after vortex generated by high-speed shear mixer, so as to completely avoid the phenomenon of clumping in water.
Maximum dissolution efficiency at medium temperature Although cold water is soluble, it is recommended to dissolve in warm water at 50°C to 60°C to give a clear and transparent solution instantly. It is recommended that the maximum dissolved concentration be controlled between 30% and 40% to ensure smooth delivery of the feed liquid.
Process parameters when used as a carrier When used as a microcapsule wall material, it is recommended that the inlet air temperature of the spray drying tower should be controlled at 160 ℃ to 180 ℃, and the outlet air temperature should be controlled at 80 ℃ to 90 ℃, which can obtain the best embedding rate and powder particle morphology.
Sealed moisture-proof storage If the bag is not used up after opening, the mouth of the bag must be immediately tied tightly and stored in a cool and dry place with a relative humidity of less than 60%. Although the hygroscopicity of this product is lower than that of corn dextrin, it will still affect the fluidity in high humidity environment.
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