Maltodextrins and spray-dried glucoses
Spray-dried maltodextrins and glucoses are obtained by enzymatic conversion of common corn starch. At DE levels < 20 (Maltodextrins) or > 20 (spray-dried glucoses), they provide good solubility, bland flavor and low sweetness, essentially no hygroscopicity, reduced browning, carbohydrate source and cost optimization. Maltodextrins and spray-dried glucoses are the ideal bulking agent and liquid spice carrier.
Functionality
- Bulking agent
- Good solubility
- Carbohydrate source
- Bland flavor
- Contributes viscosity and body
Brands
- C
Dry MD™ starch - standard maltodextrin - CDry GL™ starch - standard spray-dried glucose
- CDry A™ starch - agglomerated maltodextrin
- CDry AGL™ starch - agglomerated spray-dried glucose
- CDryLight™ starch - maltodextrin-based fat and gelatin replacer
Applications |
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Bakery Beverages Confectionery Dairy |
Dressings Snacks & Cereals Soup, Sauces & Gravies
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.