Corn maltodextrin is a versatile bulking agent that increases or replaces the volume of solids in preparations without notably changing their flavour, texture or colour. With 95% solids and low texturising capacity, its excellent cold solubility allows easy integration into a wide range of applications. In addition, it can partially or totally replace sucrose in recipes, adjusting solids content with precision.
Use
Maltodextrin is ideal for recipes that require adjustments in solids content, such as creams, mousses, ice cream and confectionery. It is also used to reduce sucrose in recipes without compromising the organoleptic quality of the final product.
Integrate Maltodextrin in hot or cold preparations without prior hydration. In frozen textures, combine all ingredients containing water and sugar, and freeze. Each type of sugar crystallizes in a unique way: sucrose forms large, braided crystals, while glucose generates small dextrose crystals. Thanks to their antifreeze potential, sugars limit water crystallization, helping to soften ice creams, mousses and truffles for creamier, easier-to-serve textures at negative temperatures.
Technical
Sosa Ref: 45474
Function: Provides solids
Format: Fine white powder
Dosage: Use as needed
Properties: Non thermo-reversible, water-based medium, hot/cold activation temperature, freezable
Allergens: None declared
Dietary: Vegan, gluten free
Ingredients: Corn maltodextrin
Storage: Store sealed in a cool, dry place away from humidity and light
