Maltodextrin Project Introduction
Starch milk adjustment: The proper DS value is adjusted using the starch milk adjustment. Additionally, once the water has been added, dry starch can be used. The exact DS value (DS=28%-32%), was used to alter the starch milk. The starch milk then moves on to the following phase.
Liquefaction: The method of liquefaction involves a jet cooker. For a more effective liquefaction effect, two ejections are required. Once in the flash tank for cooling, the material is then delivered there. The material moves on to the next phase after cooling.
Filtration and decolorization: Protein and other contaminants are present in maltodextrin. Maltodextrin underwent filtration to remove the protein and other contaminants. After that, a decolorization process is used to remove colored impurities from the material. The decolorization technique makes use of activated carbon. The filter will eliminate the activated carbon after decolorization. The following stage receives the filtered maltodextrin.
Continuous ion exchange: Mixed impurity ions are present in the filtered maltodextrin. Maltodextrin is cleaned of mixed impurity ions using continuous ion exchange devices. Cation and anion resin is used to fill the ion exchange system. Based on their respective chemical principles removed from the desirable material, the cation and anion attract the combined impurity ions. Then, pure, premium maltodextrin is produced.
Evaporation and drying: Evaporator is utilized to get the dryer system's desired DS value. The maltodextrin reaches a high degree of quality after it reaches the necessary DS value. The certified solid maltodextrin powder is obtained after drying.