GMO-free, Gluten free, hypoallergenic Maltodextrins and Syrup Solids: Natural and Organic alternatives without compromising functionality and quality.
Manufactured in our Cameron, Wisconsin facility, our SweetDex™ line of maltodextrins and syrup solids are made from the partial enzymatic conversion of rice or tapioca starch yielding a spray dried white, odorless powder and bland flavor. These nutritive carbohydrates are highly versatile ingredients that can be used in a variety of food, beverage, nutraceutical and pharmaceutical applications.
Malotdextrins are available at DE levels from 3 to 16, yield low sweetness and provide excellent functional properties such as good solubility, bulking agent, binding properties, nonhygroscopic, crystal growth inhibition, flavor carriers, low browning tendency, viscosity/bodying agent, freezing-point control, low osmotic pressure and film forming properties, and carbohydrate source.
Syrup solids are available in a 20 DE and higher, yield moderate sweetness and provide moisture retention, binding properties, solubility, low hygroscopicity, crystal growth inhibition, low browning tendency, viscosity/bodying agent, freezing point control, low osmotic pressure and film-forming properties.