What Is Potato Maltodextrin?

Maltodextrins derived from potatoes are results of starch hydrolysis and have a dextrose equivalent of no more than 20. The hydrolysis of starch polymers produces soluble glucose syrups with increasing levels of sweetness and osmolarity and decreasing levels of viscosity. These glucose syrups are tasteless and thick, and they have a tendency to retrograde when…

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