The physical properties of maltodextrin are directly related to its hydrolyzed DE value, so the DE value not only indicates the degree of hydrolysis, but also is an important indicator to grasp the characteristics of the product. Generally speaking, the higher the degree of hydrolysis of maltodextrin, the greater the DE value, the greater the product's solubility, sweetness, permeability, fermentation, browning reaction, the greater the drop in freezing point; and the worse the organization, viscosity, pigment stability and anti-crystallization.
The raw material is amylopectin-containing corn, rice, etc. It can also be refined starch, such as corn starch, wheat starch, tapioca starch, etc.. The main ingredient is dextrin and contains polysaccharides, tetrasaccharides or oligosaccharides above tetrasaccharides, and small amounts of maltose and glucose. [3]
Preparation method
Maltodextrin series of products are all based on starch as raw material, controlled hydrolysis and conversion by enzymatic process. Starch is a carbohydrate polymerized from many glucose molecules; most of its molecular structure is connected by. α-(1,4) bonds, and a small amount is connected by α-(1,6) bonds. The use of high temperature α-amylase catalytic hydrolysis of starch has a high degree of specificity, that is, only in accordance with a certain way to hydrolyze a certain type and a certain part of the special performance of the glucosidic bond, hydrolysis of starch only, do not decompose proteins, cellulose and so on. Therefore, maltodextrin is made from corn, rice and other raw materials by enzyme-controlled hydrolysis and liquefaction, decolorization, filtration, ion exchange, vacuum concentration and spray drying. Its apparent density is below 0.5g/CM3, and it is easily dispersed and dissolved in water.
The biggest difference between maltodextrin produced by enzyme process and maltodextrin produced by acid process is that it will not precipitate long-chain straight-chain starch, so it will not produce white precipitate, which greatly improves the commodity value of maltodextrin.
Enzymatic maltodextrin put in water, sinking quickly, falling in the bottom of the water, and can gradually return to the top, while gradually dissolved, its solubility is slightly lower than sugar, but the hydration force is stronger. Once the water is absorbed, the ability to retain water is stronger. This is an important characteristic of maltodextrin, which is often utilized in its use.
China around the production of maltodextrin series of products, are corn, rice and other direct raw materials, enzymatic process production. Maltodextrin is widely used in candy, cream of wheat, fruit tea, milk powder, ice cream, beverages, canned food and other foods, it is all kinds of food filler and thickener.
Main Characteristics
Maltodextrin is a product of starch hydrolysis with DE value 5-20. It is between starch and amylose, and is a kind of inexpensive, slippery and tasteless nutritive polysaccharide. Maltodextrin is generally a mixture of various DE values. It can be a white powder or a concentrated liquid. It flows well, has no off-flavor and almost no sweetness. It has good solubility and moderate viscosity. Low hygroscopicity, not easy to agglomerate. It has good carrier function and is an excellent carrier for all kinds of sweeteners, flavor agents, fillers and so on. It has good emulsification and thickening effect. It has the effect of promoting product molding and good inhibition of product organization. It has good film-forming property, which can prevent product deformation and improve product appearance. Very easy to be absorbed by the body, especially suitable for patients and infants and children as the basic raw materials of food. It has good stabilizing effect on the foam of food and beverage. It has the effect of inhibiting crystal precipitation on crystalline sugar, and has significant "anti-sand" and "anti-melting" effects and functions.
With low sweetness, no odor, easy to digest, low heat, good solubility, small fermentation, good filling effect, not easy to absorb moisture, strong thickening, good carrier, good stability, difficult to deteriorate characteristics. Maltodextrin contains a large number of polysaccharides, in addition to calcium, iron and other trace elements and minerals beneficial to the human body, and can promote the normal metabolism of human substances.