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| Maltodextrin |
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| (C6H10O5)n |
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| 9050-36-6 |
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Its bland taste makes it inert to other food flavours and colours. It is a good agent in ensuring dispersibility in clold water and maintaining clarity and eye appeal. It increases the viscosity and prevents caking and crystallisation in the frozen foods such as icecream.
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White powder without impurities that can be seen by eye
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