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Maltodextrin has a very low sweetening power compared to sugar, and, more importantly, acts as a thickening and texturising agent: it can help to give body and texture to preparations.
It allows the volume or dry matter content of a preparation to be increased without adding a strong sweetness.
It comes in the form of a very fine powder, soluble in both cold and hot liquids.
Contains no raw materials or derivatives of animal origin.
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