Maltodextrin Project Introduction
Starch milk adjustment: The DS=28-32%, PH, and temperature of starch milk from the starch workshop are adjusted. Alternately, combine dry starch and water, then make adjustments to obtain the aforementioned conditions in the next section.
Liquefaction: With the use of a liquefaction enzyme and a jet cooker, starch milk is liquefied. For the best liquefaction effect, two ejections are required. The material is transported to the next section after cooling in the flash tank following liquefaction.
Filtration and decolorization: Enter the decolorization filtration system after passing the maltodextrin through the filter to remove the protein and other contaminants. Activated carbon must be used for decolorization at the proper temperature. The filter will eliminate the activated carbon after decolorization. The following portion receives the filtered maltodextrin after that.
Continuous ion exchange: To obtain pure and high-quality maltodextrin, the maltodextrin enters a continuous ion exchange system where the mixed impurity ions are removed using cation and anion resin.
Evaporation and drying: In order to produce the desired solid maltodextrin powder, the refined liquid maltodextrin must first pass through an evaporator system to get the necessary DS value.