Introduction of maltodextrin

Maltodextrin also known as water-soluble dextrin or enzymatic dextrin. Maltodextrin is a starch hydrolyzate with a DE value less than 20. It is between starch and starch sugar, is a low price, taste creamy, there is no taste of the nutritional polysaccharides. Maltodextrin is generally a mixture of various DE values. It can be a white powder or a concentrated liquid. It is based on various types of starch as raw material, the enzymatic process of low-level control of hydrolysis transformation, purification, drying. The raw material is starchy corn, rice and so on. Also can be refined starch, such as corn starch, wheat starch, tapioca starch. In 1970, Veberbacher made the following definition of maltodextrin: starch as raw material, the controlled hydrolysis DE value of less than 20% of the product is called maltodextrin, starch to distinguish the pyrolysis reaction generated by the dextrin products. The main characteristics of maltodextrin and hydrolysis rate is directly related to the value of DE not only that the degree of hydrolysis, but also an important indicator of product characteristics. To understand the relationship between DE value and physical property of maltodextrin series products, it is beneficial to select and use various maltodextrin series products correctly.

The Chemical Properties of Maltodextrin

White powder or granules, micro-absorbent, no sweet or slightly sweet, nutritious value. Easily soluble in water or easily dispersed in water, but also clarified to turbid water solution. The structure of D-glucose units, α-1,4 bond formed by the polymerization of polysaccharides. The temperature of about 240 ° C (decomposition). According to the value of DE, foreign can be divided into 4.0 ~ 7.0, 13.0 ~ 17.0 and 16.5 ~ 19.5 three. General DE value is less than 20. Domestic standards by QB, DE value is divided into 10,15,20, the corresponding specifications for the name of MD100, MDl50 and: MD200.

Maltodextrin production process

Maltodextrin products are starch as raw materials, the enzymatic hydrolysis process control from the conversion. Starch is a carbohydrate formed by the polymerization of many glucose molecules; most of its molecular structure is. (1,4) bond, and a small amount is linked with an α- (1,6) bond. The use of high-temperature α-amylase catalytic hydrolysis of starch with a high degree of specificity, that is only in accordance with a certain way to hydrolyze certain types and certain parts of the glucosidic bond of special properties, only hydrolysis of starch, not decomposition of protein, cellulose Wait. So maltodextrin is corn, rice and other raw materials, by enzymatic hydrolysis control liquefaction, bleaching, filtration, ion exchange, vacuum concentration and spray drying. The apparent density of 0.5g / CM3 below, easily dissolved in water dissolved.

The biggest difference between the maltodextrin produced by the enzymatic process and the maltodextrin produced by the acid process is that it does not precipitate the long chain amylose component and therefore does not produce a white precipitate, thereby greatly improving the commercial value of the maltodextrin.

Enzymatic maltodextrin in water, sinking quickly, falling in the bottom, and can gradually back up, while gradually dissolved, its solubility is slightly lower than the sugar, but a strong hydration. Once the absorption of water, the ability to maintain moisture is strong. This is an important property of maltodextrins, which is often used in applications.

Characteristics and Application of Maltodextrins

Maltodextrin to corn starch as raw material, the role of enzyme preparation, and then refined by spray drying.

Key Features

With low sweetness, good solubility, easy to moisture absorption, good stability, difficult to degenerate characteristics. This product has strong thickening, good carrier, small fermentation, filling effect is good, not moisture absorption, no smell, easy to digest, low heat, low sweetness and so on. Maltodextrin contains a large number of polysaccharides, also contains calcium, iron and other trace elements and minerals beneficial to the human body, and can promote the body's normal metabolism. Is widely used in beverages, frozen foods, candy, cereal, dairy products, health products and other industries, can also be used in textiles, cosmetic, pharmaceutical production.

Main application

(1) maltodextrin added to milk and other dairy products, the product volume expansion, not easy to agglomerate, instant, good tone, extended product shelf life, while reducing costs and improve economic efficiency. Can also improve the nutritional ratio, improve the nutritional parity, easy digestion and absorption. The role of maltodextrin in the formulation of functional milk powder, especially sucrose-free milk powder, infant formula, etc. has been confirmed. Dosage of 5% to 20%.

(2) used in soybean milk powder, instant cereals and malt cream and other nutritional snack foods, has a good taste and instant thickening effect, to avoid precipitation stratification phenomenon, can absorb the smell of milk or milk smell of mutton, to extend the retention period, Dosage of 10% to 25%.

(3) In the solid drinks, such as tea, fruit crystal, instant tea and solid tea use, to maintain the original product characteristics and flavor, reduce costs, product taste mellow, delicate, fragrant strong instant effect is excellent, inhibit crystallization. Emulsifying effect is good, carrier effect is obvious. Reference amount of 10% to 30%. DE24 ~ 29 suitable for the production of coffee partner maltodextrin, the amount can be as high as 70%.

(4) for juice drinks, like coconut milk juice, peanut almond milk and a variety of lactic acid drinks, emulsifying ability, fruit juice and other original nutritional flavor unchanged, easily absorbed by the body, the viscosity increased, pure and stable products Good, not easy to precipitate. For sports drinks, maltodextrin metabolism in the human body, the heat for the consumption of people easy to maintain balance, stomach digestion and absorption of small fish. Reference dosage of 5% to 15%.

(5) used in ice cream, ice cream or popsicles and other frozen food, the ice expansion of fine, viscous performance, sweet mild, with or without cholesterol, pure flavor, drop mouth Shuang net, taste good, To 25%.

(6) used in candy can increase the toughness of candy, to prevent sand and molten back to improve the structure. Reduce sweetness of candy, reduce dental disease, reduce the phenomenon of sticky teeth, improve flavor, prevent deliquescence, extend the shelf life, the amount of 10% to 30%.

(7) for biscuits or other convenient food, full shape, smooth surface, bright color, the appearance of good results. Products crisp and delicious, sweet moderate, the entrance does not stick teeth, leaving residue, defective, shelf life is also long. The amount of 5% to 10%.

(8) Maltodextrin in canned or soup canned food, the main role is to increase the consistency, improve the structure, appearance and flavor. For solid seasonings, spices, powder oil and other foods, play a dilution, filling the role of moisture can agglomeration, the product easy to store. In the oil can also play a substitute oil grease function.

(9) in the ham and sausage and other meat products to add maltodextrin, can reflect its strong adhesion and thickening of the characteristics of the product delicate, rich taste, easy packaging molding, extended shelf life. The amount of 5% to 10%.