STAR-DRI® Maltodextrins and Corn Syrup Solids

STAR-DRI® Maltodextrins and Corn Syrup Solids are soluble powder carbohydrates made in the US from dent and waxy maize.

Introduction to Maltodextrins and Corn Syrup solids
Also known as
Maltodextrins and corn syrup solids

STAR-DRI® Maltodextrins and Corn Syrup Solids are soluble powder carbohydrates made in the US from dent and waxy maize. STAR-DRI® Maltodextrins and Corn Syrup Solids have a dextrose equivalent (DE) ranging from 1 to 42. STAR-DRI® Maltodextrins and Corn Syrup Solids is available in powder and granular forms. STAR-DRI® Maltodextrins and Corn Syrup Solids are available in powder and granular forms, and can be used to deliver body, viscosity and moisture control, while acting as an excellent carrier for flavours and colours.

STAR-DRI® Maltodextrins and Corn Syrup Solids are agglomerated and contain a low bulk density and a low tendency to dust, making them ideal for processes requiring improved flow and particle strength and in applications where additional bulk or volume is required.

STAR-DRI® Maltodextrins and Corn Syrup Solids is available in:
1 Country
Some of these include:
  • United States

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STAR-DRI® Maltodextrins and Corn Syrup Solids application areas

STAR-DRI® Maltodextrins and Corn Syrup Solids add functionality to a wide range of reduced and full-calorie products, adding a non-sweet to mild taste to your applications.

STAR-DRI® Maltodextrins and Corn Syrup Solids add mouthfeel to pastry and fat based fillings, while enabling sweetness control. STAR-DRI® Maltodextrins and Corn Syrup Solids can be used to partially replace fat and reduce calories in dough formulations and cookies, providing extra crumb firmness while retaining browning and sweetness control. It can also be used as an alternative to lactose in cream fillings, while adding mouthfeel, viscosity and chewiness to fruit fillings in cakes and puddings..

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STAR-DRI® Maltodextrins and Corn Syrup Solids improve the adhesion of cereal clusters and enhance texture, chewiness and sweetness in breakfast products.

STAR-DRI® Maltodextrins and Corn Syrup Solids can be used to partially replace gelatin without affecting end product texture. It can also be used to influence chewy texture, bite and form stability in jellies and gums.

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STAR-DRI® Maltodextrins and Corn Syrup Solids can help optimise sweetness in ice-cream products. It can also be used as an alternative to dairy solids in many foods and beverages, making them suitable for people with milk allergies and those who are lactose intolerant, as well as bringing cost benefits.

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STAR-DRI® Maltodextrins and Corn Syrup Solids provide a crispy texture and control browning and expansion in crackers, baked and coated snacks.

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STAR-DRI® Maltodextrins and Corn Syrup Solids improve functionality in sauces, dressings and soups.

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Disclaimer

This product information is published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness. We may change this information at any time. The applicability of label claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for their particular purposes, claims, freedom to operate, labelling or specific applications in any particular jurisdiction.