Clintose® CR 10 Maltodextrin (012100)
Clintose® CR 10 Maltodextrin (012100) is a non-sweet, nutritive saccharide produced as a white, odorless powder. This specialty product has a multitude of functional properties and can be utilized in a wide range of applications. It has low sweetness and low browning tendencies.
Properties
- Physical Form
- Powder
Product families
- Confectionery
Other characteristics
- Brand
- Clintose
- Functions
- Carrier, Nutritive Sweetener
- Ingredient Name
- Maltodextrin
- Labeling Claims
Allergen-free, Naturally Derived, No Added Sugar, Plant-Based; Allergen-free; Naturally Derived; No Added Sugar; Plant-Based
- Certifications & Compliance
FCC Compliant, FDA 21 CFR 184.1444, Generally Recognized As Safe (GRAS), The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
- Odor
- None
- Taste
- Bland
- Markets
- Food & Nutrition
- Appearance
- White Powder
- Shelf LIfe
- 2 years
- Soluble In
- Water Soluble
- Technology
- Food Ingredients
- Country of Origin
- United States of America (USA)
- Ingredient Origin
- Natural Origin
- Plant Origin
- Storage Condition
It is recommended that the product be stored at less than 50% relative humidity and not exceeding 30°C. If stored in recommended warehouse conditions, product quality will not change, and the shelf life will be better than two years. However, shelf life is indefinite, and dependent upon the intended application's sensitivity to "warehouse set" or "caking" common to sugars.
- Food Ingredients Features
- Anti-Crystallization
- Free of Major Allergens
- Mild Sweetness
- Non Hygroscopic
- Odorless
- Rich in Minerals
- Rich in Vitamins
- Food Ingredients Functions
- Carrier
- Nutritive Sweetener
- Certifications and Compliance
FCC Compliant; FDA 21 CFR 184.1444; Generally Recognized As Safe (GRAS); The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)
Technical data
Table 1 of 5
5 rows| Characteristic | Value | Unit |
|---|---|---|
| Dextrose Equivalent | 9.0 - 13.0 | — |
| Moisture Content | max. 6 | % |
| pH Value | 4.0 - 5.5 | — |
| Residue on Ignition | max. 0.5 | % |
| Protein | max. 0.1 | % |
Table 2 of 5
1 row| Characteristic | Value | Unit |
|---|---|---|
| Weight/Volume Factors | 0.56 | g/ml |
Table 3 of 5
4 rows| Characteristic | Value | Unit |
|---|---|---|
| Mesophilic Bacteria | max. 100 | per g |
| Yeast Count | max. 50 | per g |
| Mold Count | max. 50 | per g |
| Coliforms | max. 3 | per g |
Table 4 of 5
37 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Calories | 376.0 | kcal/100g |
| Calories from Saturated Fat | 0.0 | kcal/100g |
| Total Fat | 0.0 | g/100g |
| Saturated Fat | 0.0 | g/100g |
| Trans Fat | 0.0 | g/100g |
| Polyunsaturated Fat | 0.0 | g/100g |
| Monounsaturated Fat | 0.0 | g/100g |
| Cholesterol | 0.0 | mg/100g |
| Total Carbohydrates | 94.5 | g/100g |
| Total Sugars | 3.3 | g/100g |
| Sugar Alcohols | 0.0 | g/100g |
| Other Carbohydrates | 91.2 | g/100g |
Table 5 of 5
2 rows| Characteristic | Value | Unit |
|---|---|---|
| Through #60 Mesh Sieve | min. 90 | % |
| Through #100 Mesh Sieve | min. 80 | % |
