physical characteristics
| Color: |
Off-white powder; clear, transparent in 10% solution; resists both enzymatic and non-enzymatic browning. |
| Flavor: |
No flavor, clean |
| Solubility: |
Water soluble up to 70% (w/w) at 20° C |
| Dispersibility: |
Excellent |
| Hygroscopicity: |
Very low |
| Stability: |
Acid, heat/retort processing and freeze/thaw stable |
| Viscosity: |
Very low; 15 cps, 30% solution at 30° C |
| Sweetness: |
Low, no sweetness |
| Bulk Density: |
Approx. 0.48 g per ml (30 lbs. per cubic foot) |
Typical Chemical Properties
| Water-soluble dietary fiber*: |
90% minimum dry solids basis (in accordance with AOAC method #2001.03)** |
| Moisture: |
5% maximum |
| Protein: |
None |
| Fat: |
None |
| Ash: |
0.2% maximum |
| DE: |
8 -12.5 |
| Acidity: |
pH 4.0-6.0 |
| Carbohydrate profile (% of total carbohydrate) |
| DP1: |
0.9% |
| DP2: |
1.4% |
| DP3: |
4.0% |
| DP4 - 6: |
24.0% |
| DP7+: |
70.0% |
*Fibersol-2 digestion resistant maltodextrin is a dietary fiber. This classification is consistent with both the American Association of Cereal Chemists’ and the Food and Nutrition Board of the National Academy of Sciences’ (NAS) definitions of dietary fiber. In both cases, Fibersol-2 digestion resistant maltodextrin is classified as “resistant maltodextrin,” and in both cases, “resistant maltodextrin” is classified as a dietary fiber.
** In April 2001, AOAC formally approved analytical methodology (“Determination of Total Dietary Fiber and Resistant Maltodextrin in Select Foods by Combination of Enzyme-Gravimetric and LC,” AOAC method #2001.03), which measures digestion resistant maltodextrin |
|
 |
