SGNUTRI
Search Product
This Tapioca Maltodextrin Powder is a high-efficiency functional additive extracted from non-GMO tapioca starch. With its excellent oil absorption, low sweetness and clean label properties, it provides ideal thickening and shaping support for food processing and can be purchased in bulk.
DE value:
10 – 15
Moisture content:
≤ 6.0%
Product particle size:
100 over 80 mesh
With a highly porous structure, it can absorb its own weight of 1:1 liquid grease and convert it into a powder with good fluidity, effectively solving the caking problem in the powder grease formula.
Derived from 100 percent natural cassava, gluten-free, it meets the strict international market requirements for clean label and non-genetically modified raw materials.
Its DE value is controlled between 10-15, it can be quickly dispersed in cold water without agglomeration, providing a neutral taste, and will not interfere with the flavor of the end product.
When used as a stabilizer, it can significantly inhibit the growth of ice crystals in frozen foods, so that ice cream or frozen desserts can still maintain a silky taste after multiple cycles of freezing and thawing.
In the spray drying process of flavors and fragrances, its high solubility can ensure a highly uniform distribution of raw materials, and form a tight protective film to reduce the oxidation and volatilization of active ingredients.
Compared with other sugars, cassava maltodextrin has extremely low sweetness (about 1/10 of sucrose), provides energy and does not cause severe fluctuations in blood sugar, and is suitable for healthy food development.
| Physicochemical Index | Standards and Specifications |
| Appearance | White or off-white fine powder, odorless |
| DE 值 (Dextrose Equivalent) | 10.0 – 15.0 |
| Moisture | ≤ 6.0% |
| pH value (5% aqueous solution) | 4.5 – 6.5 |
| Ash content | ≤ 0.5% |
| Protein | ≤ 0.2% |
| Total arsenic (As) | ≤ 0.5 mg/kg |
| Lead (Pb) | ≤ 0.5 mg/kg |
| Total Plate Count | ≤ 1000 cfu/g |
| Coliforms | ≤ 30 cfu/g |
Neutrose: Compared with maltodextrin from corn, this product has a lighter bottom flavor, no residual starch flavor, and can perfectly restore the original flavor of flavor and core raw materials.
High dissolution transparency: After highly refined, the clarity of the dissolved aqueous solution is 20% higher than that of similar products, which is very suitable for clear beverages or transparent gel foods.
it solves the pain point of liquid spices or oils that easily lead to viscous and caking of the formula during the mixing process, and ensures that the powder formula remains dry and easy to flow.
to provide a reliable alternative to the European and American markets sensitive to corn ingredients, to solve the export trade due to raw material traceability and genetically modified testing failure caused by the return risk.
the defect of moisture absorption and caking of high activity formula such as protein powder during storage is solved, and the physical stability of the product during the shelf life of 18-24 months is guaranteed by low hygroscopicity.
It is suitable for the production of protein powder, meal replacement powder and energy bar, as a filler to provide stable heat, and improve the solubility and taste of powder.
Spray drying process specifically for plant extracts, essential oils and powder flavors as a microencapsulation carrier to extend the shelf life of active substances.
Because of its easy digestion, low allergen and no risk of genetically modified, it is an ideal source of carbohydrates in infant formula milk powder and food for special medical purposes.
It is used to improve the organizational structure of biscuits and cakes, or to replace part of the fat in ice cream to achieve a healthy solution that is low in fat and does not detract from the creaminess.
01
liquid oil is added to the Tapioca maltodextrin powder one by one and mixed with high speed until the oil is completely adsorbed and a uniform flowing powder is formed.
02
in the production of solid beverages, this product and other dry powder raw materials premixed evenly, can play a role in anti-caking, and improve the end product instant speed.
03
Slowly add the powder to water or liquid base under stirring. It is recommended that the water temperature be between 40°C and 60°C to obtain the best dissolution efficiency and transparency.
04
This product is hygroscopic and should be sealed and stored in a cool, dry, well-ventilated warehouse to avoid mixing with odorous items.
Tapioca maltodextrin has a cleaner taste (no starch aftertaste), stronger oil absorption, and naturally does not contain genetically modified ingredients, is the first choice for the pursuit of high-end market and clean labels.
The lower the DE value, the lower the sweetness, the more obvious the thickening effect; the higher the DE value, the better the solubility. A DE value of 10-15 provides an optimal balance between solubility and structural support.
Yes, this product is of pure plant origin, does not involve any animal derivatives in the process, and meets Vegan, Halal and Kosher certification standards.
usually can be marked as “Tapioca Maltodextrin” or “Maltodextrin (Tapioca)”, specific reference to local food regulations.
Under unopened and good storage conditions (dry, dark, cool), the shelf life is usually 24 months.
It is a complex carbohydrate with a sweetness of only about 10% of sucrose. It is primarily used to improve mouthfeel, as a carrier or to thicken, not as a sweetener.
This Tapioca Maltodextrin Powder is a high-efficiency functional additive extracted from non-GMO tapioca starch. With its excellent oil absorption, low sweetness and clean label properties, it provides ideal thickening and shaping support for food processing and can be purchased in bulk.
DE value:
10 – 15
Moisture content:
≤ 6.0%
Product particle size:
100 over 80 mesh
With a highly porous structure, it can absorb its own weight of 1:1 liquid grease and convert it into a powder with good fluidity, effectively solving the caking problem in the powder grease formula.
Derived from 100 percent natural cassava, gluten-free, it meets the strict international market requirements for clean label and non-genetically modified raw materials.
Its DE value is controlled between 10-15, it can be quickly dispersed in cold water without agglomeration, providing a neutral taste, and will not interfere with the flavor of the end product.
When used as a stabilizer, it can significantly inhibit the growth of ice crystals in frozen foods, so that ice cream or frozen desserts can still maintain a silky taste after multiple cycles of freezing and thawing.
In the spray drying process of flavors and fragrances, its high solubility can ensure a highly uniform distribution of raw materials, and form a tight protective film to reduce the oxidation and volatilization of active ingredients.
Compared with other sugars, cassava maltodextrin has extremely low sweetness (about 1/10 of sucrose), provides energy and does not cause severe fluctuations in blood sugar, and is suitable for healthy food development.
| Physicochemical Index | Standards and Specifications |
| Appearance | White or off-white fine powder, odorless |
| DE 值 (Dextrose Equivalent) | 10.0 – 15.0 |
| Moisture | ≤ 6.0% |
| pH value (5% aqueous solution) | 4.5 – 6.5 |
| Ash content | ≤ 0.5% |
| Protein | ≤ 0.2% |
| Total arsenic (As) | ≤ 0.5 mg/kg |
| Lead (Pb) | ≤ 0.5 mg/kg |
| Total Plate Count | ≤ 1000 cfu/g |
| Coliforms | ≤ 30 cfu/g |
Neutrose: Compared with maltodextrin from corn, this product has a lighter bottom flavor, no residual starch flavor, and can perfectly restore the original flavor of flavor and core raw materials.
High dissolution transparency: After highly refined, the clarity of the dissolved aqueous solution is 20% higher than that of similar products, which is very suitable for clear beverages or transparent gel foods.
it solves the pain point of liquid spices or oils that easily lead to viscous and caking of the formula during the mixing process, and ensures that the powder formula remains dry and easy to flow.
to provide a reliable alternative to the European and American markets sensitive to corn ingredients, to solve the export trade due to raw material traceability and genetically modified testing failure caused by the return risk.
the defect of moisture absorption and caking of high activity formula such as protein powder during storage is solved, and the physical stability of the product during the shelf life of 18-24 months is guaranteed by low hygroscopicity.
It is suitable for the production of protein powder, meal replacement powder and energy bar, as a filler to provide stable heat, and improve the solubility and taste of powder.
Spray drying process specifically for plant extracts, essential oils and powder flavors as a microencapsulation carrier to extend the shelf life of active substances.
Because of its easy digestion, low allergen and no risk of genetically modified, it is an ideal source of carbohydrates in infant formula milk powder and food for special medical purposes.
It is used to improve the organizational structure of biscuits and cakes, or to replace part of the fat in ice cream to achieve a healthy solution that is low in fat and does not detract from the creaminess.
01
liquid oil is added to the Tapioca maltodextrin powder one by one and mixed with high speed until the oil is completely adsorbed and a uniform flowing powder is formed.
02
in the production of solid beverages, this product and other dry powder raw materials premixed evenly, can play a role in anti-caking, and improve the end product instant speed.
03
Slowly add the powder to water or liquid base under stirring. It is recommended that the water temperature be between 40°C and 60°C to obtain the best dissolution efficiency and transparency.
04
This product is hygroscopic and should be sealed and stored in a cool, dry, well-ventilated warehouse to avoid mixing with odorous items.
Tapioca maltodextrin has a cleaner taste (no starch aftertaste), stronger oil absorption, and naturally does not contain genetically modified ingredients, is the first choice for the pursuit of high-end market and clean labels.
The lower the DE value, the lower the sweetness, the more obvious the thickening effect; the higher the DE value, the better the solubility. A DE value of 10-15 provides an optimal balance between solubility and structural support.
Yes, this product is of pure plant origin, does not involve any animal derivatives in the process, and meets Vegan, Halal and Kosher certification standards.
usually can be marked as “Tapioca Maltodextrin” or “Maltodextrin (Tapioca)”, specific reference to local food regulations.
Under unopened and good storage conditions (dry, dark, cool), the shelf life is usually 24 months.
It is a complex carbohydrate with a sweetness of only about 10% of sucrose. It is primarily used to improve mouthfeel, as a carrier or to thicken, not as a sweetener.