Delivering Health with a Loving Formula

Delivering Health with a Loving Formula—Maltodextrin

Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made from various types of starch as raw materials, and is hydrolyzed, converted, purified, and dried at a low degree by an enzymatic process. Its raw materials are starchy corn, rice, etc. It can also be refined starch, such as corn starch, wheat starch, cassava starch, etc.

Nutritional value.

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.). Maltodextrins with different DE values have different functions and properties: such as thickening, gelling, reducing product sweetness, changing the freezing point of the system, inhibiting ice crystal growth, replacing fat, reducing heat energy, improving texture, and being used as a spray or drying carrier.

Maltodextrin is widely used in food production, and its market prospects are very broad. How to use maltodextrin is one of the topics of interest to food production technicians.

1. Used to increase viscosity, enhance product dispersibility and solubility, maltodextrin has good emulsification and thickening effects.

It is used to thicken, absorb odor, improve taste and extend shelf life in soy milk, instant oatmeal and malted milk; in milk tea, fruit crystals, instant tea, solid tea, non-dairy milk and coffee companion, it is used to increase the mellow, delicate and rich taste and reduce costs; in coconut milk, peanut almond milk and various lactic acid drinks, it enhances the emulsification power, makes the product stable and not easy to precipitate; in various canned foods or soups, it is used to thicken, improve structure, appearance and flavor.

2. Used to inhibit browning reaction.

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

3.Used as a carrier and coating for preservation.

Maltodextrin aqueous solution has no taste, strong binding and adhesive effect, and can be used as an excellent carrier of 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 performance and can be used for fruit coating to keep fresh.

4. Used to prepare functional foods.

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 sucrose-free milk powder and sports drinks. Make the product volume expand, not easy to agglomerate, quick-dissolving, good reconstitution, and improve the nutritional price ratio.

5. Used to lower the freezing point.

In ice cream, and popsicles, the freezing point of the product can be changed without changing the soluble solids content of the system, inhibiting the growth of ice crystals, making the ice particles expand finely, with good viscosity, mild sweetness, refreshing and clean taste, and 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 for preventing dental caries, hypertension and diabetes.

7. Used to improve the structure and appearance of food.

In biscuits or other convenient foods, it makes the product non-sticky and residue-free, and the shape and appearance are clear, smooth and full, reducing defective products and extending the shelf life of the product.