Food & Beverage: Organic Tapioca Maltodextrins

Ingredients:

Organic BriesSweet(tm) Tapioca Maltodextrin
Available in two dextrose equivalents, 3DE and 10DE

Benefits of Organic BriesSweet(tm) Tapioca Maltodextrin: Organic BriesSweet(tm) Tapioca Maltodextrins are produced from pure organic tapioca starch using a natural enzymatic process. Because they are agglomerated powders, they have improved flow, increased dispersability and dissolve easily. Briess organic ingredients are USDA Certified Organic which meets all the requirements of the USDA National Organics Program (NOP). The staff at Briess is experienced and knowledgeable about the guidelines and requirements surrounding the production of certified organic ingredients and will work closely with you regarding your certified organic ingredient needs.

Benefits:

• Non-allegenic and gluten-free
• All natural, Kosher Certified and non-GMO for a clean label
• Approved for EU Certification
• Sweetness with little or or no flavor or color
• Wide range of functionality for many foods and beverages
• Certified Organic and Custom Processing available
• Minimum order and lead times apply to some ingredient

Functions:

• Binder
• Bulking Agent
• Coating
• Extender
• Fat Replacer
• Filler
• Excellent Gelling Properties
• Thickener
• Stabilizer
• Improved Mouthfeel & Viscosity
• Applications:

Applications:

• Encapsulation
• Desserts
• Confection
• Frozen Dessert
• Pies
• Beverages
• Icings
• Puddings
• Frozen Foods
• Sauces
• Glazes
• Jams
• Salad Dressings

Packaging Options: 50-pound bags; 2,000-pound totes; Bulk.

Custom Processing: Our technical staff can help develop a custom organic tapioca maltodextrin to fit your specification.

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All-natural enzyme-produced low conversion tapioca maltodextrins. Neutral flavor, low sweetness and non-hygroscopicity make them ideal carriers or bulking agents for dry blend applications and as a spray drying carriers. Composed mainly of longer chain oligosaccharides, they provide excellent crystallization control in frozen dairy, icings and confection. In sports beverages and infant formulas, they contribute nutritive solids while their higher average molecular weight reduces osmolarity and aids in proper water absorption. They increase viscosity, gloss and body in a wide variety of products from dressings to glazes to jams. Additionally they provides viscosity, mouthfeel and lubricity to act as a fat mimetic in a variety of low fat or reduced fat applications.

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