Maltodextrin

Properties of Maltodextrin

The physical properties of maltodextrin are directly related to the DE value of its hydrolysis. Therefore, the DE value not only indicates the degree of hydrolysis but is also an important indicator of product characteristics. Generally speaking, the higher the degree of hydrolysis of maltodextrin, the greater the DE value, and the greater the dissolved oxygen, sweetness, permeability, fermentability, browning reaction, and freezing point of the product; while the tissue, viscosity, and pigmentation are stable The worse the resistance and crystallization resistance.

Application of Maltodextrin

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

The addition of maltodextrin in milk powder and other dairy products can make the product volume swell, not easy to agglomerate, instant dissolve, good brew ability, extend the shelf life of the product, reduce costs, and improve economic benefits. It can also improve the nutrient ratio, increase the nutrient ratio, and make it easy to digest and absorb. The role of maltodextrin in formulating functional milk powder, especially sucrose-free milk powder, infant growth-promoting milk powder, etc. has been confirmed.

Maltodextrin is also widely used in nutritious snack foods such as soy milk powder, instant oatmeal, and malted milk extract. It has a good taste and instant thickening effect, avoids sedimentation and stratification, can absorb beany or milk taint, and extend the retention period. The reference dosage is 10% ~25%.

You can also find the applications of maltodextrin in solid beverages, such as milk tea, fruit crystals, instant tea, and solid tea, it can maintain the characteristics and fragrance of the original product and reduce costs. The product has a mellow and delicate taste, rich flavor, and instant dissolving effect, and inhibits crystallization. The emulsifying effect is good, and the carrier function is obvious. The reference dosage is 10%~30%. It is suitable for the production of maltodextrin of DE24~29 for a coffee mate, and the dosage can be as high as 70%.

It is used in fruit juice drinks, such as coconut milk juice, peanut and almond milk, and various lactic acid drinks. It has a strong emulsification ability, and the original nutrition and flavor of fruit juice remain unchanged. It is easy to be absorbed by the human body. The viscosity is improved. The product is pure and has good stability. Not easy to precipitate. Used in sports drinks, maltodextrin in the human body's metabolism, the heat energy for human consumption is easy to maintain a balance, and the gastrointestinal digestion and absorption load is small. The reference dosage is 5%~15%.

Used in frozen foods such as ice cream, ice cream, or popsicles, the ice has fine swelling, good viscosity, mild sweetness, little or no cholesterol, pure flavor, clean mouth, good taste, dosage 10%~25%.

When used in candies, maltodextrin can increase the toughness of candies, prevent sanding and pyrolysis, and improve the structure. Reduce the sweetness of candy, reduce dental disease, reduce the phenomenon of sticky teeth, improve flavor, prevent deliquescence, and extend shelf life. The dosage is generally 10% to 30%.

Maltodextrin can also be used for biscuits or other convenience foods, with full shape, smooth surface, clear color, and good appearance. The product is crispy and delicious, with moderate sweetness, does not stick to the teeth in the mouth, does not leave residue, has fewer defective products, and has a long shelf life. The dosage is 5%~10%.

The main function of maltodextrin in various cans or soups is to increase consistency and improve structure, appearance, and flavor. Used in solid seasonings, spices, powdered oils, and other foods, it plays a role in dilution and filling, can prevent moisture and agglomeration, and make the product easy to store. It can also serve as a substitute for grease in powdered grease.

Adding maltodextrin to meat products such as ham and sausage can reflect its strong adhesiveness and thickening characteristics, making the product delicate, rich in taste, easy to package and shape, and extend the shelf life. The dosage is 5%~10%.

Functions of Maltodextrin

Maltodextrin is used to increase viscosity, enhance product dispersion and solubility. Maltodextrin has good emulsification and thickening effects. In soy milk, instant oatmeal, and malted milk extract, it is used to thicken, absorb the peculiar smell, improve taste, and extend shelf-life; in milk tea, fruit crystal, instant tea, solid tea, non-dairy milk, coffee mate, it is used to increase mellowness and fineness, Fragrant and rich taste and reduce costs; in coconut milk juice, peanut and almond milk, various lactic acid drinks, enhance the emulsifying power, make the product stable, not easy to precipitate; in various cans or soups, it is used for Thicken, improve structure, appearance, and flavor.

• Used to inhibit the browning reaction
  

When there are a lot of reducing sugars and proteins in the food system, high-temperature treatment can easily cause mutation reactions. Due to the low DE value of maltodextrin, the degree of transformation reaction is small, and it can be used as an inert embedding material for the microencapsulation of sensitive chemical substances, such as flavors, fragrances, and drugs.

• Used as a carrier and coating film to keep fresh
  

The maltodextrin aqueous solution has no taste and has a strong binding and binding effects. It can be used as an excellent carrier for various sweeteners, fragrances, fillers, and pigments to ensure the pure flavor of the carried material. Maltodextrin with a lower DE value has stronger film-forming or smearing properties, and can be used for fruit coating preservation.

• For the preparation of functional food
  

Maltodextrin is easily absorbed by the human body and can be used in functional milk powders for athletes, patients, infants, and young children, such as sugar-free milk powder and sports drinks. Make the product volume swell, not easy to agglomerate, quick-dissolve, good preparation, and improve the nutritional price.

• Used to lower the 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, inhibiting the growth of ice crystals, making the ice particles swell and fine, with good viscous performance, mild sweetness, and clear mouth. The taste is good.

• Used to reduce the sweetness of the system

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

• Replace fat
  

Maltodextrin can form a gel structure, retain water, and is often used as a texture modifier. When the DE value is 3~5, it can produce a fat-like texture and taste, which 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 grease in powdered grease.

• Used to improve the structure and appearance of food

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

Role of "Maltodextrin" in Food

Maltodextrin is similar to corn syrup. It is a nutritious polysaccharide without taste and has many unique physical and chemical properties, such as good water solubility, boiling resistance, and easy absorption by the human body. These characteristics enable it to be used in the processing and production of various foods such as solid beverages, candies, biscuits, beer, baby food, and sports drinks. For the provision of energy in infant nutrition, maltodextrin and other types of carbohydrates have no advantages or disadvantages and are equivalent. In foreign countries, maltodextrin is also added to food to improve the nutritional ratio and make it easy to digest and absorb. The role of maltodextrin in formulating functional milk powder, especially sucrose-free milk powder, infant growth-promoting milk powder, etc. has been confirmed.