Description
Overview
Tapioca maltodextrins are produced by the controlled hydrolysis of purified tapioca starch using enzymatic conversion processes. This allows precise control of molecular weight distribution and dextrose equivalent (DE), enabling customised functionality in finished formulations.
These ingredients are widely used to improve mouthfeel, stabilise emulsions, encapsulate flavours and support energy delivery systems in both liquid and dry blend applications.
Benefits
- Provides controlled sweetness and low hygroscopicity
- Enhances mouthfeel and body in formulations
- Supports flavour encapsulation and carrier functionality
- Improves powder flow and stability
- Enables controlled carbohydrate release
- Neutral flavour and colour profile
Applications
- Sports nutrition
- Beverages
- Meal replacements
- Infant formulations
