Description
A controlled-caramelization variant of maltodextrin in which the standard white free-flowing product is processed to develop characteristic brown color and a mild caramel-toffee flavor profile. Used as both a bulking agent and a flavor and color carrier in finished food products.
Light tan to medium brown free-flowing powder. The DE (dextrose equivalent) sits in the typical maltodextrin range (DE 10 to 20), preserving the bulking and texturizing properties of conventional maltodextrin while adding color and flavor.
We supply food-grade Brown Caramel Maltodextrin from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Distinct from standard white maltodextrin in color and flavor profile.
Common market grades include Light Brown (DE 12 to 15) for subtle color development, Medium Brown (DE 15 to 18) for general bakery and confectionery, and Dark Brown (DE 18 to 20) for premium brown-color and caramel-flavor applications.
Bulk and reduced-MOQ shipments. Batch-level COA covering DE value, color measurement, moisture, sulfated ash, and microbiology.
Introduction
Caramelized maltodextrin developed as a clean-label alternative to caramel color (E150) and brown sugar in industrial food manufacture, providing color and flavor from a single ingredient with a simple label declaration.
Production starts from conventional white maltodextrin produced by enzymatic hydrolysis of corn or tapioca starch to a target DE. The dried maltodextrin is then subjected to controlled-temperature heating in the presence of trace moisture, generating Maillard and caramelization products that develop color and flavor without added sugars or ammonia compounds.
Regulated as a maltodextrin (not as caramel color) in all major jurisdictions, listed as Generally Recognized as Safe by the U.S. FDA, and free of the 4-methylimidazole and other process contaminants regulated in caramel color manufacture.
The dual-function role (bulking plus color and flavor) supports clean-label finished products where every additional ingredient declaration is a marketing cost. A single declaration of caramelized maltodextrin replaces separate listings for maltodextrin and caramel color.
Where it is used
- Bakery cookies, biscuits, and breakfast cereals; color and caramel-flavor development without added sugar
- Confectionery toffee, caramel, and brown-color hard candies
- Brown sauces, gravies, and seasoning bases
- Coffee whiteners and instant coffee blends; caramel-color and flavor balance
- Chocolate and chocolate-flavor compound coating extender
- Snack food seasoning carriers and spice blends
- Dry-mix beverage and dessert formulations
- Brown ice cream and frozen dessert flavor systems including dulce de leche and toffee
Technical data
| Item | Specification |
|---|---|
| Appearance | Light tan to medium brown free-flowing powder |
| DE value | 10 to 20, per grade specification |
| Moisture | ≤ 6.0% |
| pH (10% solution) | 4.5 to 6.5 |
| Sulfated ash | ≤ 0.5% |
| Color (per grade) | Light, medium, or dark brown |
| 4-Methylimidazole | Not detected (does not apply to maltodextrin route) |
| Sulfur dioxide | ≤ 40 mg/kg |
| Heavy metals (as Pb) | ≤ 0.5 mg/kg |
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