Maltodextrin

Maltodextrin is a common food filler and thickener. All kinds of starch (such as corn, rice, wheat) are its raw materials. Subsequently, they are gelatinized and partially hydrolyzed by the action of water, enzymes and acidic substances, and finally produced by spray drying in the form of white powder.

Maltodextrin is highly viscous and can better "bind" different ingredients in food together, increasing food stability. Maltodextrin also acts as a preservative, extending the shelf life of foods.

Due to its low price and versatility, maltodextrin is found in most foods and beverages, such as various biscuits, ice cream, cakes, salad dressings, whey protein powder, artificial sweeteners, sports drinks, solid drinks, In processed meats such as ham, low-fat foods and health supplements.

The role of maltodextrin in food：

1. For inhibiting browning reaction

When there are a lot of reducing sugars and proteins in the food system, it is easy to cause browning reaction when they are treated at high temperature. Due to the low DE value of maltodextrin, the degree of browning reaction is small, and it can be used as an inert embedding material for the microencapsulation of sensitive chemicals, such as flavors, fragrances, and drugs.

2. Used as a carrier and applied to keep fresh

Maltodextrin aqueous solution has no taste, and has strong binding and binding effects. It can be used as an excellent carrier for various sweeteners, flavoring agents, fillers and pigments to ensure the pure flavor of the loaded substances.

Maltodextrin with lower DE value has strong film-forming or coating properties, and can be used for fruit smear preservation.

3. lower freezing point

In ice cream, ice cream and popsicles, the freezing point of the product can be changed without changing the soluble solid content of the system, the growth of ice crystals can be inhibited, and the ice particles can be expanded and finely expanded, with good viscosity, mild sweetness and good taste.

4. Reduce the sweetness of the system

Adding maltodextrin to candy can reduce the sweetness of the system, increase the toughness of the candy, prevent sand returning and melting, improve the flavor of the system and prolong the shelf life. It also has positive significance for the prevention of dental caries, hypertension and diabetes.

5. Replace fat

Maltodextrin can form a gel structure and retain water, and is often used as a texture modifier. When the DE value is 3-5, it can produce a texture and taste similar to fat, and it is a high-quality fat substitute. Often used as a fat substitute for salads, ice cream, sausages, etc. It can also function as a substitute for oil in powder oil.

6. Improve the structure and appearance of food

In biscuits or other convenience foods, the product does not stick to the teeth, does not leave residue, the shape and appearance are clear, smooth and plump, reduce defective products, and prolong the shelf life of the product.

 

Maltodextrins with different DE values have different functions and properties: such as thickening, gelling, reducing the sweetness of the product, changing the freezing point of the system, inhibiting the growth of ice crystals, replacing fat, reducing heat energy, improving texture and being used as a spray or drying carrier etc. Maltodextrin is widely used in food production, and its market prospect is very broad.