Agglomerated maltodextrin powder

Agglomerated maltodextrin powder is obtained by spray drying liquid glucose syrup. It is a product used for any dry food blends from which instant properties are expected. It dissolves very well in water. Its addition raises the freezing point, allows to increase the relative humidity of confectionery products, regulates dough viscosity, porosity and crispiness. Properties strictly dependent on application and glucose equivalent. Loose powder, white colour.

Ice cream, creams, desserts