Maltodextrin

DE 18 - 20 maltodextrin (Maltodextrin DE 18 - 20)

(treacle, a dextrinmaltose) it is made by enzymatic splitting of vegetable starch (rice, potato or corn is more often). Starch represents a long chain of glucose. Enzymes divide this long chain into fragments - the dextrins consisting of different quantity of molecules of glucose (from 2 to 20).

Maltodextrin in sports food
- Changes degree of viscosity of a product 
- Has effect of a condensation, emulsification.
- Slows down process of natural change of color.
- Can act as a formoobrazovatel or as a baking powder.
- Increase in power value of a product;
- Improvement of solubility of mixes;
- Formation of structure and uniformity of a product;
- Simplification of addition of ingredients with the minimum dosages, for example dyes, fragrances, vitamins, etc. ;
- Decrease in water absorbing ability of hygroscopic components of mix.