Tapioca Maltodextrin DE10-15

产品详情

Maltodextrins in general can be obtained from any type of starch, such as corn, wheat. Tapioca maltodextrin is widely preferred because it has no color, smell, flavor, or taste and can therefore be added to any food without causing taste alterations. It is also has excellent stabilizing properties, giving the food a smooth texture. All these factors make it an excellent substitute in the food industry for gums, fat, milk, and assorted stabilizers.

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