Suzanne's Specialties Organic 10DE Rice Maltodextrin
Organic 10DE Rice Maltodextrin is produced from Non-GMO Rice, which has the added advantage of being naturally hypo-allergenic. Maltodextrins are water-soluble and contribute only a minimal amount of fat with good mouthfeel. In general use, the product serves as an effective carrier for sweeteners, gums, spices and seasonings. It is also commonly used as an effective bulking agent and to promote instant solubility.
Properties
- Physical Form
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
- Carriers & Bulking Aids
Other characteristics
- Functions
- Bulking Agent, Carrier
- Ingredient Name
- Rice Maltodextrin
- Labeling Claims
Hypoallergenic, Kosher, Natural, Non-GMO, Not Listed In California Proposition 65, Organic; Hypoallergenic; Kosher; Natural; Non-GMO; Not Listed In California Proposition 65; Organic
- Certifications & Compliance
FDA Compliant, GFSI Certified, Generally Recognized As Safe (GRAS), Hazard Analysis Critical Control Point (HACCP), Kosher, Non-GMO Project Verified, Organic Certified, USDA NOP Certified
- Markets
- Food & Nutrition
- Shelf LIfe
- 18 months
- Solubility
- Water Soluble
- Ingredient
- Rice Maltodextrin
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Storage Condition
Store away from sunlight in a cool, dry environment under ambient conditions 10 to 27°C (50-80°F) with 70% max humidity
- Packaging Information
- 44 lbs. Bag
- Food Ingredients Features
- Improved Mouthfeel
- Solubilizing
- Food Ingredients Functions
- Bulking Agent
- Carrier
- Certifications and Compliance
- FDA Compliant
- GFSI Certified
- Generally Recognized As Safe (GRAS)
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Non-GMO Project Verified
- Organic Certified
- USDA NOP Certified
- Food and Nutrition Applications
- Biscuits
- Desserts
- Fruit Based Preparations
- Gummies
- Ice Cream
- Sauces
- Snacks
- Spice Seasoning
Technical data
Table 1 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Total Plate Count | max. 1000 | cfu/g | BAM-FDA online Chapter 3 |
| Total Coliforms | max. 10 | cfu/g | BAM-FDA online Chapter 4 |
| Escherichia coli | max. 10 | cfu/g | BAM-FDA online Chapter 4 |
| Osmophilic Yeast | max. 200 | cfu/g | BAM-FDA online Chapter 18 |
| Osmophilic Mold | max. 100 | cfu/g | BAM-FDA online Chapter 18 |
| Salmonella | Negative | cfu/25g | BAM-FDA online Chapter 5 |
Table 2 of 3
4 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Lead Content | max. 0.05 | ppm | ICP-MS/MS |
| Arsenic Content | max. 0.1 | ppm | ICP-MS/MS |
| Cadmium Content | max. 0.05 | ppm | ICP-MS/MS |
| Mercury Content | max. 0.01 | ppm | ICP-MS/MS |
Table 3 of 3
9 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Dextrose Equivalent | 7 - 13 | % | Lane Eynon |
| Glucose | 0.5 - 2.5 | g/100g | HPLC |
| Maltose | 1.5 - 3.5 | g/100g | HPLC |
| Dry Solid Substance | 93 - 97 | % | Oven Method |
| Moisture | 3 - 7 | % | Oven Method |
| pH | 4.5 - 6.5 | — | pH Meter |
| Ash Content | max. 0.5 | % | AOAC 923.03 |
| Protein | max. 0.5 | % | Kjeldahl Method |
| Fat | max. 0.5 | % | AOAC 2003.06 |
