Tapioca Maltodextrins & Tapioca Oligodextrins
Tapioca Maltodextrin is sold in powdered form and has the ability to prevent separation of oil and water. When mixed with oil, Tapioca Maltodextrin can create a base for multiple spreads, oils, and fruit stabilizers. Moreover, since tapiocas are naturally allergen-free and non-GMO, it makes them an ideal applicator for infant products. Tapioca Maltodextrins improve mouthfeel, texture and can even help stabilize a product. Their structure facilitates combining and spraying with emulsifiers, tonics and different flavors.Tapioca Maltodextrin is a commonly used food additive which is produced by putting tapioca starch through a partial hydrolysis. Maltodextrins contribute functionality by providing sweetness, as well as body and mouthfeel without affecting taste. They also make excellent bulking agents and carriers for flavourings in spices, sweeteners and for the pharmaceuticals industry.
Tapioca Oligodextrin is a hydrolyzed (dried) tapioca starch that may be used as a source of low-glycaemic carbohydrates as well as in meal replacements. Furthermore, Oligiodextrins provides a good texture. It contains more protein than maltodextrin and is about 1/5 as sweet as dextrose.