Description

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for individuals suffering from gluten intolerance, maltodextrin is such a highly processed ingredient that the majority of the protein is removed, rendering it effectively gluten-free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten-free. 

Appearance:White powder
DE:****0%
Solubility:*8% min
PH value:4.**6.5
Ash content:0.6% max
Taste：Sweetless


Contact person:Ms Coral
Contact Email:coral at aging-chem.com
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