MALTRIN® Corn Syrup Solids

MALTRIN®  Corn Syrup Solids are varied length glucose polymers produced by the controlled hydrolysis of corn starch. They are most often categorized by dextrose equivalence (DE). DE is a measure of reducing power compared to a dextrose standard of 100. The higher the DE, the greater the extent of starch hydrolysis, resulting in a smaller average polymer size. The MALTRIN®  Corn Syrup Solids product line covers a DE range of 5 to 25.

MALTRIN® corn syrup solids have moderate sweetness and low viscosity. They are used to build solids in meat and dairy products, as a nutrition source in infant formulas and as a drying aid for spray-dried fats.

Baked Goods

MALTRIN® maltodextrins enhance texture and tenderness in cookies, cakes, muffins and other bakery products. In frostings, glazes and fruit fillings, maltodextrin and corn syrup solids help to build solids, control sweetness and inhibit sugar crystallization. Maltodextrin may also be used in reduced-fat cream-type fillings to enhance mouthfeel.

Beverages

MALTRIN® carbohydrates are superior flavor carriers, bulking agents and dispersants for instant beverage mixes. Their low osmolality in solution makes them an ideal carbohydrate source for sports drinks, infant formulas and medical nutritional products. MALTRIN® carbohy- drates can improve mouthfeel and body, moderate sweetness and provide good clarity in both dry mix and aseptically processed beverages. In high protein beverages, MALTRIN® carbohydrates can help improve dispersion of the protein and provide a clean flavor profile.

Candy

MALTRIN® maltodextrin and corn syrup solids inhibit sugar crystallization, improve the chewiness of soft candies and lengthen the shelf life of hard candies by inhibiting cold flow. They are also effective binders in direct compression candy tablet applications.

Dairy Products

MALTRIN® maltodextrins and corn syrup solids are extensively utilized as spray drying aids for cheese powders and coffee whiteners. Fat-reduced cultured dairy products such as sour creams and spreads benefit from the body and texture regained when formulated with MALTRIN® carbohydrates. Ice creams and frozen novelties not only gain body and texture using MALTRIN® ingredients, but also benefit with freezing point control and the inhibition of lactose and large ice crystal growth.

Dry Mixes

Low hygroscopicity, bland flavor and instant solubility make MALTRIN® maltodextrins and corn syrup solids outstanding carriers for most dry mix applications. They provide formulation flexibility when working with hygroscopic ingredients. MALTRIN® carbohydrates are also effective bulking agents for standard- izing package fill levels.

Frozen Foods

MALTRIN® maltodextrins and corn syrup solids are effective cryoprotectants that control ice crystal growth in frozen foods. Their effect on freezing point and melt characteristics helps stabilize texture and control mouthfeel.

Meats and Poultry

MALTRIN® maltodextrins and corn syrup solids are part of the moisture management approach used in the formulation and production of processed meat and poultry products. Their lower degree of sweetness and minimum contribution to browning aids in maximizing nonmeat ingredient levels. This results in improved processing yields, juiciness and reduced package purge.

Salad Dressings

MALTRIN® maltodextrins and corn syrup solids contribute a smooth creamy mouthfeel to pourable and spoonable salad dressings. The lower DE products exhibit a fat-like lubricity in reduced oil applications and provide enhanced body and cling.

Snacks and Cereals

MALTRIN® maltodextrins are widely used in cereals, snacks, nutrition bars, granola bars and nut coatings. They improve adhesion of particulates and help provide film formation for uniform coatings. In higher solids systems like fruit leathers and granola bars, they assist in the development of a chewy texture and an increased shelf life.

Soups, Sauces and Gravies

MALTRIN® maltodextrins are used as bulking agents and dispersants in dry mixes and to build solids and enhance mouthfeel. Low DE MALTRIN® maltodextrins can impart a creamy, rich texture to any type of soup, sauce or gravy preparation.

Sports and Nutritional Products

MALTRIN® maltodextrins are ideal for sport and nutrition applications because of their relatively low osmolality and solubility up to high concentrations. MALTRIN® maltodextrins have a very clean flavor which makes them ideal for addition in any flavor of drinks, bars or gels. MALTRIN QD® agglomerated maltodextrins are easily dissolved in cold water for quick hydration of powdered sports drinks.

Spray Drying Aids and Carriers

MALTRIN® carbohydrates are the products of choice for spray drying. Their low hygroscopicity, bland flavor, high solubility and ease of drying make them ideal for spray drying natural and artificial flavors, fats, cheeses and fruit juices. MALTRIN® products are also effective carriers for high intensity sweeteners, gums, spices and seasonings.

Corn syrup solids are defined by the FDA as dried glucose syrup with a DE of 20 or higher. They are also considered a GRAS ingredient.

• MALTRIN QD® M440
• MALTRIN QD® M500
• MALTRIN QD® M580
• MALTRIN QD® M585
• MALTRIN QD® M600
• MALTRIN® M040
• MALTRIN® M100
• MALTRIN® M105
• MALTRIN® M150
• MALTRIN® M180
• MALTRIN® M200
• MALTRIN® M250
• MALTRIN® M500
• MALTRIN® M700