Maltodextrin Glucidex 19

    DESCRIPTION

    Powder maltodextrin. Blend of nutritive saccharides, produced by controlled enzymatic hydrolysis, purification and spray drying of food maize starch.

    AppearanceWhite powder
    CAS No.9050-36-6
    EINECS No.232-940-4

    SPECIFICATIONS

    TasteSlightly Sweet
    OdourNeutral
    Dextrose
    (equivalent)
    18 to 20
    Particle sizeResidue on 250 mic: max 10%
    Residue on 40 mic: min 50%
    Sulphur Dioxide (SO2)Max 10 ppm
    Bulk Density
    (Poured)
    approx 500g/l
    pH
    (in solution)
    4.5 to 5.5
    Sulphated ashMax 0.1 %
    Loss on dryingMax 5 %
    Carbohydrates
    (Composition)
    Glucose: 2% approx
    Disaccharides: 7% approx
    Higher Polysaccharides: 91% approx
    Protein
    (content)
    Max 0.15 %
    Minerals
    (Composition)
    Sodium: 50ppm approx
    Chloride: 50ppm approx
    Calcium: 10ppm approx
    Potassium: 10ppm approx
    Energy in KiloCalories
    (Calculated on 100g commercial product)
    384 kCal
    Energy in KiloJoules
    (Calculated on 100g commercial product)
    1605 kJ
    StorageStore at room temperature, in a dry place and in its unopened original packaging
    Packagingstandard packaging: 25kg polythene and paper bags
    Shelf lifeminimum durability date of the packaged product: Manufacturing date + 24 months
    Shelf life: Manufacturing date + 5 years

    MICROBIOLOGICAL

    Total plate countMax 1000 g
    YeastsMax 50 g
    MouldsMax 50 g
    SalmonellaAbsent in 25g
    Clostridium (CSR) SporesMax 50 /10g
    Escherichia ColiAbsent in 10g


    Conforms to US code of Federal Regulations 21 CFR

    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Tue 16 November 2010 (275)

Receive this spec by email

Receive this specification by email in PDF: