TACKIDEX® - Dextrins

Nutrients & fibers | Nutraceuticals & clinical nutrition

White to yellow powders food ingredient obtained from maize tapioca and potato starch by heat treatment. Ingredients for clinical nutrition & nutraceuticals.

Introduction

Dextrins are starch polymers derived through solid-state heating from partially hydrolysed starch.

Dextrinification is a classical starch processing technology making partial or complete solubility possible.

Monograph

TACKIDEX® - Dextrins

Description
  • White to yellow powders
  • Food ingredient
  • Obtained from maize tapioca and potato starch by heat treatment

Compliance

  • JECFA / CODEX : FAO FOOD and NUTRITION PAPER 52
  • Some grades conform to the EP and USP
  • US Food Chemical Codex
Registrations vary depending on local regulations.
Properties
  • Partially or completely soluble in cold water
  • Low viscosity
  • Food carbohydrate
Applications
  • Medium viscosity thickener in liquid food formulation
  • Fibre source
  • Emulsion stabilization
Current packaging for this family of products
  • 20 kg or 25 kg bag
Other packagings might be offered upon request.
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