Maltodextrins + corn syrup solids
MALTRIN^® maltodextrins and corn syrup solids can be used to provide full-fat texture to reduced-fat formulations, build solids for superior mouthfeel and replace dairy solids for lower cost formulations. Ice creams and frozen novelties not only gain body and texture using MALTRIN^® maltodextrins, but also benefit from freezing point control and the inhibition of lactose and large ice crystal growth. By selecting from the full range of DE maltodextrins and corn syrup solids, a variety of attributes can be contributed to finished product quality. Because maltodextrins are not sugars, they can be used in no-sugar-added formulations to replace solids.