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moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for sweeteners. aromatizer, stuffing. therefore, maltodextrin is widely used in frozen food, dairy products, medicines, convenience food, paper, textiles, building materials
, chemicals etc. . confection improving the taste, tenacity and the structure of foods; preventing recrystallization and extending shelf life. . beverages the beverages are scientifically prepared with maltodextrin, which add more flavor, soluble, consistent and delicious, and reduce sweet taste and...
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