GLUCIDEX® 21 | Maltodextrin
Product Profile

GLUCIDEX® 21 | Maltodextrin

Texturizing maltodextrin

Product Name GLUCIDEX® 21
Generic Name Maltodextrin and Dried Glucose Syrup
Physico-chemical properties
Key Attributes of product type (Functional properties, value proposition) Neutral taste.
Ingredient Raw material Corn
Dry Substance 94 %
Reducing Sugar 21 % max
Others component ~10% Mono+Disaccharides
Calories 3.8 Kcal/g
SPECIALIZED NUTRITION RTD
Usage Energy
Recommended dosage 10
Solubility @ Neutral pH (From 1 low to 5 high) 4
Solubility @ Acid pH (From 1 low to 5 high) 4
Stability to heat treatment (From 1 low to 5 high) 5
Viscosity (From 1 low to 5 high) 3
Overall Aroma + Top Note Neutral
Taste - Sweetness (Score on 10 with sucrose = 10) 2
SPECIALIZED NUTRITION Bars
Bars - usage Binding / Energy
Bars - Taste - Sweetness (Score on 10 with sucrose = 10) 2
Bars - Machinability (From 1 low to 5 high) 2
Bars - Texture - Hardness (From 1 low to 5 high) 2
Bars - Texture - Elasticity (From 1 low to 5 high) 2
Bars - Texture - Sandiness (From 1 low to 5 high) 1
Bars - Binding Power (From 1 low to 5 high) 3

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