Maltodextrin DE17 (Corn Syrup Solids)
Maltodextrin DE17 (Corn Syrup Solids)
Low-Fermentability Carbohydrate for Body, Mouthfeel & Foam Stability
Product Identification
Chemical & Physical Information
Product Name: Maltodextrin DE17
Source: Corn (maize)
DE Value: 17
Form: Dehydrated powder
Product Description
Maltodextrin DE17 is a partially hydrolysed carbohydrate derived from corn starch and commonly used in brewing, beverage formulation, and food processing applications. With a low fermentability (approximately 17–19%), Maltodextrin DE17 contributes minimal fermentable sugars while increasing the concentration of non-fermentable solids.
In brewing and beverage applications, the remaining unfermented dextrins enhance body, mouthfeel, and viscosity, resulting in a fuller texture and improved foam stability. Maltodextrin DE17 is frequently used to produce a creamy mouthfeel and a stable, closed head without significantly increasing alcohol content or sweetness.
Ausamics Maltodextrin DE17 is supplied as a free-flowing powder with consistent DE value and reliable performance.
Functional Properties
Ingredient Functionality
Limited fermentability: Increases body without excessive alcohol formation
Dextrin content: Enhances viscosity and mouthfeel
Foam support: Improves head retention and stability
Neutral flavour: Does not impart sweetness or off-flavours
Typical Characteristics
Physical Properties
Appearance: White to off-white powder
Solubility: Freely soluble in water
Taste: Neutral to mildly bland
Fermentability: Approximately 17–19 %
Typical Applications
Brewing & Beverage Production
Increases body and mouthfeel in beer
Enhances foam formation and head retention
Used in low-alcohol and session-style beers
Food & Ingredient Formulation
Bulking agent and texture modifier
Carrier for flavours and active ingredients
Research & Development
Formulation trials and process optimisation
Carbohydrate functionality studies
Usage Notes
General Application Guidance
Maltodextrin DE17 is typically added during the boil or dissolved prior to fermentation in brewing applications. Usage levels vary depending on desired mouthfeel, body, and foam characteristics.
This information is provided for formulation guidance only.
Storage & Stability
Storage Conditions
Store in a cool, dry place
Keep container tightly closed
Protect from moisture and humidity
Stable under recommended storage conditions
Intended Use
Regulatory Statement
Supplied as a food and formulation ingredient suitable for brewing, beverage, and food applications where permitted.
Not supplied as a finished food product or therapeutic good.
Quality & Supply Assurance
Manufacturing & Documentation
Manufactured under controlled conditions
Consistent DE value and batch performance
Certificate of Analysis (COA) available upon request
Technical support available from Ausamics
Customs & Trade Information
Classification
HS / AHECC Code: 1702.90.90
Glucose and glucose syrup solids