Maltodextrins are a very versatile and widely used ingredient in the food industry. It is a carbohydrate obtained by processing corn starch, which is used as a food raw material for its emulsifying and sweetening properties.

Dosage: Dosages of maltodextrins for supplementation depend on the person and his or her specific needs, but usually 20 to 60 grams of maltodextrins per day is recommended to improve sports performance and muscle repair after training.

Size: 1 kg, 1.5 kg, 5 kg, 1.5 kg x 8

Fields of Use: Maltodextrins are commonly used as an ingredient to improve the texture and consistency of foods and beverages, as a thickener and stabilizer. They can also be used as a sugar substitute in low-calorie food products.

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TECHNICAL CHARACTERISTICS: Maltodextrins are a low-glycemic-index carbohydrate, which is a carbohydrate that is absorbed slowly by the body and provides steady, long-term energy. This makes them particularly suitable for dietary supplementation, as they provide energy during physical activity without causing glycemic spikes.

ICE CREAM: In the ice cream industry, maltodextrins are used as "sugar" to improve texture, preventing ice crystals from forming during production and maintaining a smooth and creamy texture. In addition, maltodextrins can be used as ingredients to improve the stability of fat and water emulsions, which helps maintain the creaminess of ice cream. They have little sweetening power compared with glucose or dextrose.

BAKERY PRODUCTS: Maltodextrins are widely used in bakery and baking to improve the texture and moisture of doughs. Due to their solubility and ability to retain moisture, they help maintain the freshness of products such as breads, cookies, muffins, and cakes, prolonging their shelf life without altering flavor. They also contribute to a softer and lighter texture, improving the quality of the final product.

DRINKS: Maltodextrins are used to adjust the viscosity and improve the solubility of powdered products such as teas, juices, and energy drinks. They add a mild sweetness and help increase product volume without adding an excess of calories.

SAUCES AND DISHES: Maltodextrins are used to improve texture and viscosity without altering flavor. They are often used in tomato-based sauces, mayonnaise and salad dressings to impart a smooth and creamy texture, increasing product stability during storage and preparation.

SPORTS FOODS: Maltodextrins are also often used as a carbohydrate source for dietary supplementation, particularly by athletes and people who engage in strenuous physical activity.

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Here is a recipe that uses maltodextrins as an ingredient to improve the texture and consistency of a cake:

Strawberry Tiramisu

Ingredients:

• 500g fresh strawberries
• 250g mascarpone cheese
• 250g fresh cream
• 150g sugar
• 3 egg yolks
• 1/2 cup of maltodextrins
• 1 package of ladyfingers
• Cocoa powder

Procedure:

1. Wash and cut the strawberries into cubes and set aside.

2. In a bowl, mix mascarpone with fresh cream until smooth and lump-free.

3. In another bowl, beat the egg yolks with the sugar and maltodextrins until the mixture becomes light and frothy.

4. Add the mascarpone and cream to the bowl with the egg yolks and mix well.

5. Take a rectangular baking pan and start assembling the tiramisu. Quickly soak the ladyfingers in coffee and place them in the bottom of the baking dish.

6. Cover the ladyfingers with a layer of mascarpone cream, then evenly distribute the strawberry cubes over the cream.

7. Repeat with another layer of ladyfingers, cream and strawberries.

8. Finish with a layer of cream and sprinkle with cocoa powder.

9. Cover with plastic wrap and let stand in the refrigerator for at least two hours before serving.

! In general, supplementation with maltodextrins should always be supervised by a physician or medical professional, especially if you have a special health condition or are taking medication. SaporePuro, is a food raw materials and ingredients company, so if you have any questions about using it as a supplement, it is highly recommended that you consult a nutritionist, physician, or knowledgeable person. !

PAC: +-32 (average 34) POD: 17%.

DE: 18-19