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MD (Maltodextrin)


  1. Low sweetness,good solubility
  2. Strong resistance to heat and browning
  3. Low hygroscopicity with good moisture resistance
  4. Ideal carrier for, emulsification and thickening
  5. Facilitate shape-forming process
  6. Good film-forming property, prevent product denaturation and improve product appearance
  7. Enhance foam stability in food and beverage


  1. Oil substitute
  2. Candies
  3. Milk powder, solid beverage and soybean souse powder
  4. Ingredient for fruit preservative
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