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Application : Bitter Chocolates

Maltodextrin Powder
Addition of maltodextrin improves texture and crispness, reduces caramelization, reduces viscosity, quick gel formation, creates transparency, and forms transparent and appetizing films for chocolate coating. Maltodextrin is used in dark chocolates to create favorable rheological properties. Maltodextrin can also be used to reduce the sugar content by 30% in dark chocolate.