Author Topic: Maltodextrin tidbits  (Read 6001 times)

Offline Dean

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Re: Maltodextrin tidbits
« Reply #15 on: March 18, 2020, 09:00:07 PM »
I only make 40ppm and 320ppm
I use 0.6g for the 40 and 4g for the 320.
Comes out perfectly every time.

Many times mentioned is that more will not be an issue, just makes your silver a bit sweeter if you have more reducer in there than there is silver
for any given ppm. Think of it as "unused reducing agent" I suppose!  8)

Offline dimoune

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Re: Maltodextrin tidbits
« Reply #16 on: March 18, 2020, 10:46:23 PM »
Can I use maltose as a substitute for maltodextrin?

Offline Gene

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Re: Maltodextrin tidbits
« Reply #17 on: March 18, 2020, 11:03:03 PM »
Maltose looks to be a glucose chain of 2 molecules of glucose. I'm not sure this is the same structure as maltodextrin (it too is a chain of some number of glucose molecules where only the one on one of the ends can reduce - same with maltose).

Karo is 30% glucose, 30% maltos, the rest water.

You can buy maltodextrine as Carbogain.  If you have a home beer brewing supply shop nearby, call them. There's a pretty good chance they'll have it as its used in beer brewing for some recipes to give the finished product a creamy mouth-feel.

Thats where I got mine. IIRC it was around $3 for a pound which is a lifetime supply (at least for me). Carbogain is way more expensive.