Maltodextrina Es un producto intermedio obtenido por hidrólisis o enzimólisis del almidón, perteneciente a los polisacáridos, con la fórmula química (C₆H₁₀O₅)ₙ-xH₂O6. Sus moléculas están conectadas por enlaces glucosídicos α-(1→4) o α-(1→6). Se clasifica en dextrina blanca, dextrina amarilla y malto...
In the modern world, much of the food has chemicals, preservatives, coloring agents, flavorings and any number of substances added to it as part of the production process. According to Medline Plus, a service of the National Institutes of Health, there are about 700 food additives all...
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