Physical Characteristics| Color | Off-white powder, clear, transparent in 10% solution, resists browning (enzymatic and non-enzymatic) |
| Flavor | No flavor, clean |
| Solubility | Water soluble up to 70% (w/w) @ 20 C |
| Dispersibility | Excellent |
| Hygroscopicity | Very low |
| Stability | Acid, heat/retort processing, and freeze/thaw stable |
| Viscosity | Very low; 15 cps, 30% solution, @ 30 C |
| Sweetness | Low, no sweetness (<10% of sucrose @ 30% T.S.) |
| Bulk Density | Approx. 0.48 g per ml (30 lbs per cubic foot) |
Typical Chemical Properties
| Water soluble dietary fiber* | 90% Minimum DSB (in accordance with AOAC method #2001.03)** |
| Moisture | 5% Maximum |
| Protein | None |
| Fat | None |
| Ash | 0.2% Maximum |
| DE | 8-12.5 DE |
| Acidity | pH 4.0-6.0 |
| Calories | 4.0 calories per g (U.S. CFR) |
| Carbohydrate profile (% of Total Carbohydrate) | |
| DP1 | 1.5% |
| DP2 | 2.5% |
| DP3 | 4.0% |
| DP4-6 | 12% |
| DP7+ | 80.0% |
* Fibersol®-2 is a rich source of water soluble dietary fiber. This is consistent with both the American Association of Cereal Chemists and the Food and Nutrition Committee of the National Academy of Sciences (NAS) definitions of dietary fiber. In both cases, Fibersol®-2 is classified as "resistant maltodextrin," and in both cases "resistant maltodextrin" is classified as dietary fiber.
** In April 2001, AOAC formally approved analytical methodology ("Determination of Total Dietary Fiber and Resistant Maltodextrin in Select Foods by Combination of Enzyme-Gravimetric and LC," AOAC method #2001.03), which measures digestion resistant maltodextrin.
Microbiological Properties
| Standard Plate Count | <300/g |
| Yeast/Mold | <100/g |
| Coliform | Negative |
| E. Coli | Negative |
| Salmonella | Negative |
| Coagulase Positive Staph | Negative |
Ingredient Statement
- Digestion Resistant Maltodextrin*
- Resistant Maltodextrin*
- Maltodextrin*
*May be modified with (Fibersol®-2), (Fibersol®-2 fiber), (soluble dietary fiber), (dietary fiber), (fiber), etc.
