Northern IrelandThe use of maltodextrin in the food processing industry

Maltodextrin is a polysaccharide made from partially hydrolyzed starch (usually from corn, wheat, or potatoes). It exists in powder form, with the characteristics of low sweetness, high solubility, and easy digestion, and is widely used in the food processing industry. The following are its main uses:

1. Thickening and filling

Function: Maltodextrin can increase the viscosity and volume of food, and is used as a thickener or filler.

Application: Commonly used in sauces, soups, juices, and seasonings to enhance taste and texture. For example, in fast food soup powder or sauce packs, maltodextrin can make the product richer.

Advantages: Compared to other thickeners such as starch, maltodextrin has better solubility, is less prone to turbidity, and has lower cost.

2. Improve taste and texture

Function: Maltodextrin can give food a smooth texture and reduce roughness or graininess.

Application: Maltodextrin can improve texture and prevent crystallization or excessive stickiness in candies (such as gummies, hard candies), dairy products (such as yogurt, milkshakes), and ice cream.

Detail: Its low sweetness (usually only 5% -20% of sucrose) does not mask other flavors, making it suitable for products that require a delicate texture.

3. Stability and emulsification

Function: Maltodextrin has a certain emulsifying ability, which can stabilize oil-water mixtures and prevent stratification.

Application: Maltodextrin helps maintain uniformity in salad dressings, cream substitutes, and beverage emulsions (such as coffee companions).

Mechanism: Its molecular structure can encapsulate oil droplets or water, extending the shelf life of the product.

4. Carrier and excipient

Function: Maltodextrin is often used as a carrier for spices, pigments, or nutrients, converting liquid components into powder form for easy storage and use.

Application: Maltodextrin is a common matrix in essence powder (such as milk powder essence), instant drinks (such as juice powder, milk tea powder) and health products.

Advantages: It has low moisture absorption and good fluidity, which can protect active ingredients from oxidation or moisture.

5. Energy sources and low calorie alternatives

Function: Maltodextrin is easily digested and absorbed by the human body, serving as a fast energy source, and can also be used as a low sweetness filler to replace some sugar.

Application: Provides energy in sports drinks, energy bars, and baby food; Reduce calorie intake in low sugar products.

Details: Its calorie content is about 4 kcal/g, which is equivalent to sugar, but due to its low sweetness, it can reduce overall sugar usage.

6. Drying and anti crystallization

Function: Maltodextrin is used as a carrier in spray drying to prevent food adhesion and inhibit sugar crystallization.

Application: In the production of smoothie powder, milk powder, and instant coffee, malt paste accurately maintains powder dryness and is easily soluble; Prevent sand saccharification in candies.

Mechanism: Its high molecular weight (DE value usually 5-20) can interfere with crystal formation.

7. Extend shelf life

Function: Maltodextrin can reduce the water activity (Aw) of food and inhibit microbial growth.

Application: Maltodextrin helps extend shelf life in baked goods (such as cookies, cakes), meat products, and dried fruit products.

Details: It has low moisture absorption and can form a protective film, reducing water migration.

Characteristics and advantages of maltodextrin

Adjustable: The DE value (glucose equivalent, measuring hydrolysis degree) of maltodextrin is controllable. Low DE values (such as 5-10) are suitable for thickening, while high DE values (such as 15-20) are sweeter and more soluble.

Neutral flavor: does not interfere with the original flavor of the food, suitable for sweet and salty foods.

Convenient processing: resistant to high temperature and acid, suitable for various food processing conditions.

Economy: With low production costs and a wide range of sources (such as corn and cassava), it is a cost-effective additive.

precautions

Nutrition and health: Maltodextrin is a refined carbohydrate with a high GI (85-105). Excessive intake may not be suitable for patients with diabetes or those on low GI diet.

Allergy: Although it does not contain gluten, if it comes from wheat, potential allergens should be labeled.

Regulatory restrictions: Food additive standards in various countries (such as China's GB 2760 and the US FDA) allow the use, but must comply with limit requirements.

Maltodextrin has various uses in the food processing industry, mainly as a thickener, filler, stabilizer, and carrier, widely used in beverages, baking, candies, dairy products, and convenience foods. It has become an indispensable ingredient in the modern food industry by improving texture, extending shelf life, and optimizing processing performance.