The main characteristics of maltodextrin include stability, hygroscopicity, viscosity, turbidity and gelation behaviour as well.

摘要麦芽糊精的主要性质包括麦芽糊精的稳定性 、 吸湿性 、 黏度 、 浑浊度和凝胶特性等.

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Other Ingredients : Hypromellose, Vegetable Stearic Acid, Mannitol, Vegetable Magnesium Stearate, Cellulose coating, Gelatin, Maltodextrin.

羟丙甲纤维素,植物硬脂酸, 甘露醇, 植物硬脂酸镁, 纤维素衣, 凝胶, 麦芽糊精.

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Other Ingredients: Gelatin, Water, Calcium Carbonate, Silicon Dioxide, Magnesium Stearate, Maltodextrin and Sodium Louryl Sulfate.

其他材料: 明胶, 水, 碳酸钙, 二氧化硅, 硬脂酸镁, 麦芽糊精和硫酸月桂酸钠.

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The determination could give a reference to control of maltodextrin quality and its application in food.

对麦芽糊精的品质控制和在食品中的应用具有参考价值.

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