| Theme | The Support of Nutritional Condition of Patients with Renal Disease -- Foods for special dietary uses | |
|---|---|---|
| Title | Characteristics and merits of maltdextrin | |
| Publish Date | 1997/10 | |
| Author | Kayo Okimura | H+B LIFE SCIENCE CO., LTD. |
| Author | Yuki Asakuma | H+B LIFE SCIENCE CO., LTD. |
| Author | Hiroko Omori | H+B LIFE SCIENCE CO., LTD. |
| [ Summary ] | By utilizing advanced enzymological technology, maltdextrin is produced from starch and is a high-energy, protein-free sweetener. It is of high purity and is a readily soluble powder. The solution is colorless, odorless and transparent. It is thus ideal for dietetic treatment of kidney disease patients, requiring an effective supply of energy and nutrition. In this paper, it is stated that maltdextrin has its own sweetening potency, viscosity and characteristics and can be used based on these merits. | |