Maltodextrin

Maltodextrin is a kind of polysaccharide food raw material, which is a low conversion product between starch and starch sugar. An amorphous powder white or slightly yellowish in appearance, with no visible impurities, having a special odor and not sweet or slightly sweet in taste.

As maltodextrin is an incomplete hydrolytic product of starch, it is a mixture, and its functional properties are closely related to the sugar composition (molecular weight distribution, average chain length, branching, etc.), the sugar composition of maltodextrin will directly affect its sweetness, viscosity, hygroscopic and coloring maltodextrin when the DE value is 4-6, its sugar composition is all larger molecules above four sugars. When DE value is 9 ~ 12, the content of macromolecular sugars is more, and the content of low molecular sugars is less, so this maltodextrin is not sweet, not easy to brown, and not easy to absorb moisture; When the DE value is 13-17, the sweetness is low, the proportion of reducing sugar is relatively low, the solubility is better, and the suitable viscosity can be produced in food. When the DE value is 18 to 20, there will be a little sweetness, moisture absorption will increase, and some reducing sugar will occur in Browning reaction. It is between starch and starch sugar, is a cheap, smooth taste, no taste of nutritional polysaccharide. Maltodextrin is generally a mixture of multiple DE values. It can be a white powder or a concentrated liquid. Good fluidity, no odor, almost no sweetness. Good solubility, moderate viscosity. Low hygroscopicity, not easy to cluster. It has a good carrier effect and is an excellent carrier for various sweeteners, fragrances and fillers. It has good emulsification and thickening effect. It can promote product forming and restrain product organization structure. The film forming performance is good, which can prevent product deformation and improve the appearance of the product. It is easily absorbed by the human body and is especially suitable as the basic raw material of food for patients and infants and children. It has a good stabilizing effect on the foam of food and beverage. It has the effect of inhibiting crystal precipitation on crystalline sugar, and has the effect and function of "anti-sand" and "anti-closing".

It has the characteristics of low sweetness, no odor, easy digestion, low heat, good solubility, small fermentation, good filling effect, not easy to absorb moisture, strong thickening, good carrier, good stability and difficult to deteriorate. Maltodextrin contains a large number of polysaccharides, in addition, it also contains calcium, iron and other trace elements and minerals that are beneficial to the human body, and can promote normal material metabolism of the human body.

Widely used in beverage, frozen food, candy, cereal, dairy products, health products and other industries, can also be used in textile, daily chemical, pharmaceutical production.

(1) maltodextrin added to milk powder and other dairy products, can make the product volume expansion, not easy to caking, instant solubility, good impact, extend product shelf life, while reducing costs, improve economic benefits. It can also improve the nutritional ratio, improve the nutritional ratio, easy to digest and absorb. The role of maltodextrin in the preparation of functional milk powder, especially sugar-free milk powder and infant milk powder has been confirmed. Dosage 5%~20%.

(2) Used in soy milk powder, instant cereal and malted milk and other nutritious leisure food, with good taste and instant thickening effect, to avoid precipitation stratification phenomenon, can absorb bean smell or milk odor, extend the retention period, the reference dosage of 10%~25%.

(3) Used in solid drinks, such as milk tea, fruit crystals, instant tea and solid tea, can maintain the characteristics and flavor of the original product, reduce costs, product taste mellow, delicate, rich flavor instant dissolution effect is excellent, inhibit crystallization. The emulsification effect is good and the carrier function is obvious. Reference dosage 10%~30%. Suitable for the production of coffee companion DE24~29 maltodextrin, the amount of up to 70%.

(4) Used in fruit juice drinks, such as coconut milk, peanut apricot milk and various lactic acid drinks, strong emulsification ability, juice and other original nutritional flavor unchanged, easy to be absorbed by the human body, improve the viscosity, pure products, good stability, not easy to precipitate. Used in sports drinks, maltodextrin in the metabolism of the human body, the consumption of heat energy is easy to maintain balance, and the gastrointestinal digestion and absorption load is small. The reference dosage is 5%~15%.

(5) Used in ice cream, ice cream or Popsicle and other frozen food, ice grain expansion and delicate, good viscosity performance, mild sweetness, less or no cholesterol, pure flavor, drop mouth clean, good taste, the amount of 10%~25%.

(6) When used in candy, it can increase the toughness of candy, prevent back sand and closing, and improve the structure. Reduce the sweetness of candy, reduce dental disease, reduce tooth adhesion phenomenon, improve flavor, prevent delix, extend shelf life, the dosage is generally 10%~30%.

(7) Used for biscuits or other convenient food, full shape, smooth surface, clear color, good appearance. The product is crisp and delicious, the sweetness is moderate, the entrance does not touch the teeth, does not leave residue, less defective products, and the shelf life is long. Dosage 5%~10%.

(8) The main function of maltodextrin in various cans or soups and juices is to increase consistency and improve structure, appearance and flavor. Used in solid seasonings, spices, powder fats and other food, plays the role of dilution, filling, moisture-proof caking, making the product easy to store. In the powder oil can also play a substitute function of oil.

(9) Adding maltodextrin to meat products such as ham and sausage can reflect its adhesive and thickening characteristics, so that the product is delicate, rich in taste, easy to package and shape, and extend the shelf life. Dosage 5%~10%.

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The physical properties of maltodextrin are directly related to its degree of hydrolysis (DE value), so the DE value not only indicates the degree of hydrolysis but is also an important indicator for grasping the product characteristics. Generally speaking, the higher the degree of hydrolysis of maltodextrin, the larger the DE value, and the greater the solubility, sweetness, permeability, fermentability, browning reaction, and decrease in freezing point of the product; while the lower the organization, viscosity, stability of pigments, and anti-crystallization property.

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