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Maltodextrin
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Maltodextrin
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A. Product Description
Maltodextrin is a product that takes starch as raw material and is hydrolyzed by acid or enzymatic method to a low degree, and the DE value obtained is below 20%. Maltodextrin belongs to the low conversion of starch, its raw materials are corn, rice, etc., can also be refined starch, such as corn starch, wheat starch, tapioca starch, etc.
In 1970, Veberbacher gave the following definition of Maltodextrin: The use of starch as a raw material, the product, the hydrolysis value of the product below the controlled hydrolysis DE value of 20% is called malt degumming, to distinguish the product of glucoprotein resulting from the pyrolysis reaction of starch. The main properties of maltodextrin are directly related to the hydrolysis rate. The DE value not only indicates the degree of hydrolysis, but also is an important index to grasp the product characteristics. Understanding the relationship between DE value and physical properties of maltodextrin series products is helpful to correctly select and apply various maltodextrin series products.
B. Product Characteristics
Maltodextrin has extensive and excellent functional properties, and its market prospect is very broad. Maltodextrin can form a gel structure, retain water, in the food industry is often used as a texture modifier, is a high-quality fat substitute. In the food industry, maltodextrin has a wide range of functional properties, as follows:
1. Changing the viscosity of the system: there is a good emulsification and thickening effect, when the DE value is 3-5, it can produce a fat-like texture and taste; Commonly used as fat component substitute of salad, ice cream, sausage.
2. Controling Browning reaction: When there is a large amount of reducing sugar and protein in the food system, Browning reaction is easy caused by high temperature treatment . Due to the low DE value of maltodextrin and the small Browning reaction degree, it can be used as an inert wall material for microencapsulation of sensitive chemicals, such as flavors, fragrances, drugs and so on.
3. Good bonding effect: It can be used as an excellent carrier for various sweeteners, fragrances, fillers and pigments.
4. Reducing the sweetness of the system: Adding maltodextrin to candy can reduce sweetness, prevent dental caries, high blood pressure and diabetes.
5. Anti-caking, enhance product dispersion and solubility: It is used in the beverage industry to prepare solid wine and instant drinks to maintain product flavor, improve product appearance and enhance solubility.
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Maltodextrin
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