Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made from various types of starch, which are hydrolyzed, converted, purified and dried by enzyme technology at a low degree. Its raw materials are starchy corn, rice, etc. It can also be refined starch, such as corn starch, wheat starch, cassava starch, etc. The composition of maltodextrin is closely related to its hydrolysis process, starch type and the presence of other components in starch (such as protein, fat, etc.). The DE value not only indicates the degree of hydrolysis, but also is an important indicator for mastering product characteristics.

Characteristics

Maltodextrin has the characteristics of low sweetness, no odor, easy digestion, low heat, good solubility, low fermentability, good filling effect, not easy to absorb moisture, strong thickening, good carrier, good stability, and difficult to deteriorate. It can change the freezing point of the system, inhibit the growth of ice crystals, replace fat, improve texture, and be used as a spray or dry carrier. Maltodextrin contains a large amount of polysaccharides, as well as trace elements and minerals such as calcium and iron that are beneficial to the human body, and can promote the normal metabolism of the human body.

Usage

It is widely used in beverage, frozen food, candy, cereal, dairy products, health care products and other industries, and can also be used in textile, daily chemical and other production.

1.Good emulsification and thickening effects, used to increase viscosity, enhance product dispersibility and solubility

It is used to thicken, absorb odor, improve taste and prolong shelf life in soy milk, instant oatmeal and malted milk. It can maintain the characteristics and aroma of the original product in milk tea, fruit crystals, instant tea, solid tea, non-dairy milk and coffee companion, increase the mellow, delicate and rich taste and inhibit crystallization. It has good emulsification effect and obvious carrier effect. It can also reduce costs. It can enhance emulsification in coconut milk, peanut almond milk and various lactic acid drinks, making the product stable and not easy to precipitate. It can be used to thicken, improve structure, appearance and flavor in various canned foods or soups. It is used in nutritious snack foods such as soy milk powder, instant oatmeal and malted milk, with good taste and instant thickening effect, avoiding precipitation and stratification, absorbing beany or milk smell and prolonging shelf life.

2. Used to inhibit browning reaction

When there are a lot of reducing sugars and proteins in the food system, high temperature treatment is prone to cause maltodextrin reaction. Since maltodextrin has a low DE value and a small degree of maltodextrin reaction, it can be used as an inert embedding material for microencapsulation of sensitive chemicals such as flavors and spices.

3. Used as a carrier and coating for preservation

Maltodextrin aqueous solution has no taste and strong binding and adhesive effects. It can be used as an excellent carrier for various sweeteners, flavoring agents, fillers and pigments to ensure the pure flavor of the carried substances. Maltodextrin with a lower DE value has a strong film-forming or coating property and can be used for fruit coating to preserve freshness.

4. Used in the preparation of functional foods

Maltodextrin is easily absorbed by the human body and can be used in functional milk powders for athletes, patients, infants, etc., such as sucrose-free milk powder and sports drinks. It can make the product volume expand, not easy to agglomerate, instant, easy to mix, easy to digest and absorb, improve the nutritional value, extend the shelf life of the product, and at the same time reduce costs and improve economic benefits.

5. Used to lower the freezing point

In ice cream, popsicles and ice pops, it can change the freezing point of the product without changing the soluble solids content of the system, inhibit the growth of ice crystals, and make the ice particles expand finely, have good viscosity, mild sweetness, and a refreshing taste with a good taste.

6. Used to reduce the sweetness of the system

Adding maltodextrin to candy can reduce the sweetness of the system, increase the toughness of the candy, prevent sanding and melting, improve the flavor of the system, and extend the shelf life. This is also of positive significance in preventing dental caries, hypertension and diabetes.

7. Replace fat

Maltodextrin can form a gel structure and retain moisture, and is often used as a texture improver. When the DE value is 3-5, it can produce a fat-like texture and taste, and is a high-quality fat substitute. It is often used as a fat substitute for salads, ice cream, sausages, etc. It can also serve as a substitute for fat in powdered fats.

8. Used to improve the structure and appearance of food

In biscuits or other convenient foods, the product is crispy and delicious, with moderate sweetness, and does not stick to the teeth or leave residue. The shape and appearance are clear, smooth and full, reducing defective products and extending the shelf life of the product.

9. Strong fluidity and adhesion

In the papermaking industry, maltodextrin has strong fluidity and adhesion. As a surface sizing agent and adhesive for coating, maltodextrin has no choice for pulp type and has good fluidity and high transparency. When used for surface sizing, it not only adsorbs on the surface fibers, but also penetrates into the paper, increasing the adhesion between fibers and improving the appearance and physical properties.