Dextrose (glucose food) / Maltodextrin

In a crystallized form this natural sugar is traditionally used as sweetener and the texturing agent or as the fermenting substratum. It is widely used by production of fruit konsverv, the frozen fruit, ice cream, alcoholic and soft drinks.

Maltodextrin (treacle, dextrinmaltose) represents an intermediate product of fermental splitting of vegetable starch therefore molecules of starch are divided into fragments - dextrins. Maltodextrin consists of mix of a maltose and dextrins (various mono - di - and polysaccharides). Extent of hydrolysis maltodextrin and can be various and is characterized by an indicator of DE - "dekstrozo-equivalent". Changes degree of viscosity of a product, has effect of a condensation, emulsification. Slows down process of natural change of color. Vzavisimosti from degree of a depolymerization can act as a formoobrazovatel or as a baking powder. It is easily acquired in digestive tract. Maltodextrin has sweetish taste and is acquired by an organism better, than usual starch, i.e. does not create problems with excess weight, it is possible to apply sick diabetes. This property does it attractive to use in the most various productions.