Enhanced TDS
Identification & Functionality
- Ingredient Name
- Tilley Product Number
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
Properties
- Physical Form
- Nutritional Information
Value Units Test Method / Conditions Calories from fat 0 g/100g - Calcium 20.0 mg/100g - Iron 0.0 mg/100g - Sodium 90 mg/100g - Magnesium 6 mg/100g - - Specifications
Value Units Test Method / Conditions Bulk Density (packed) 16.0 - 24.0 Ib/ft³ - Ash Content (Sulfated) max. 0.5 % - Degree of Polymerization (1-7, as is) 30 % - Degree of Polymerization (8 - 25, as is) 35 % - Degree of Polymerization (26 - 40, as is) 1 % - Degree of Polymerization (40, as is) 34 % - Particle Size (through 200 mesh) max. 10 % - - Typical Carbohydrate Profile
Value Units Test Method / Conditions Degree of Polymerization2 (glucose, as is) 1 g/100g - Degree of Polymerization1 (maltose, as is) 3 g/100g -
Packaging & Availability
- Packaging Information
- Packaged in 50-pound net, polyethylene-lined, moisture-resistant, multiwall bags.
Storage & Handling
- Storage Condition
- To protect particle size, do not double stack pallets.
- Store under ambient conditions; protect from excessive heat and excessive humidity for extended periods of time.
- Under good storage conditions the shelf life should be a minimum of two years.
- MALTRIN QD®maltodextrins will remain stable, but may pick up moisture if stored in excessive humidity, so reevaluation for moisture is recommended after one year to confirm the product still meets desired specifications.