WalesMaltodextrin

Maltodextrin (MD) is an important polysaccharide food ingredient. The following is a detailed introduction to it:

Product Overview:

Maltodextrin is a solid powder product made from corn starch through liquefaction, saccharification, refining, evaporation concentration, spray drying and other processes. If not dried, liquid maltodextrin can also be used in liquid form.

essential information

Chemical formula: usually (C6H10O5) n, indicating that it is composed of multiple glucose units connected by glycosidic bonds, but the specific chemical formula may vary depending on the DE value (degree of hydrolysis) of maltodextrin. Appearance: White or slightly light yellow amorphous powder with no visible impurities to the naked eye. Taste: Not sweet or slightly sweet. Melting point: 240 ℃ (decomposition). PH value: 4.5~6.5.

-Chemical formula: usually (C6H10O5) n, indicating that it is composed of multiple glucose units connected by glycosidic bonds, but the specific chemical formula may vary depending on the DE value (degree of hydrolysis) of maltodextrin.

-Appearance: White or slightly light yellow amorphous powder with no visible impurities to the naked eye.

-Taste: Not sweet or slightly sweet.

-Melting point: 240 ℃ (decomposition).

-PH value: 4.5~6.5.

Product Features:

Maltodextrin has the characteristics of low sweetness, no odor, easy digestion, low heat, good solubility, low fermentability, good filling effect, low moisture absorption, strong thickening, good carrier properties, good stability, and difficult depreciation.

Physical properties: The physical properties of maltodextrin are directly related to its hydrolysis DE value. The higher the DE value, the greater the product's solubility, sweetness, permeability, fermentability, browning reaction, and freezing point drop; The worse the organization, viscosity, pigment stability, and anti crystallization properties. Chemical properties: Maltodextrin is a water-soluble polysaccharide that is easily dispersed and soluble in water, and has strong hydration power. Once absorbed, it also has a strong ability to retain moisture. Main characteristics: Low sweetness: Compared to sweeteners such as sucrose, maltodextrin has a lower sweetness. Easy to digest: Maltodextrin is easily digested and absorbed by the human body, making it suitable as a basic ingredient for food for patients and infants. Good thickening effect: Maltodextrin can produce suitable viscosity in food, playing a thickening role. Good stability: Maltodextrin is not easily spoiled and has good stability, making it suitable as an additive in food processing.

-Physical properties: The physical properties of maltodextrin are directly related to its hydrolysis DE value. The higher the DE value, the greater the product's solubility, sweetness, permeability, fermentability, browning reaction, and freezing point drop; The worse the organization, viscosity, pigment stability, and anti crystallization properties.

-Chemical properties: Maltodextrin is a water-soluble polysaccharide that is easily dispersed and soluble in water, and has strong hydration power. Once absorbed, it also has a strong ability to retain moisture.

-Main characteristics: Low sweetness: Compared to sweeteners such as sucrose, maltodextrin has a lower sweetness. Easy to digest: Maltodextrin is easily digested and absorbed by the human body, making it suitable as a basic ingredient for food for patients and infants. Good thickening effect: Maltodextrin can produce suitable viscosity in food, playing a thickening role. Good stability: Maltodextrin is not easily spoiled and has good stability, making it suitable as an additive in food processing.

application area

Maltodextrin has a wide range of applications in the food industry, including:

Candy and beverages: used as fillers and thickeners to improve the taste and texture of food. Dairy products: When added to milk powder and other dairy products, it can expand the volume of the product, prevent clumping, improve blending properties, and extend the shelf life of the product. Frozen foods such as ice cream, maltodextrin can lower the freezing point. Nutritional snacks such as soy milk powder, instant cereal, and maltodextrin can improve taste and instant thickening effect.

-Candy and beverages: used as fillers and thickeners to improve the taste and texture of food.

-Dairy products: When added to milk powder and other dairy products, it can expand the volume of the product, prevent clumping, improve blending properties, and extend the shelf life of the product.

-Frozen foods such as ice cream, maltodextrin can lower the freezing point.

-Nutritional snacks such as soy milk powder, instant cereal, and maltodextrin can improve taste and instant thickening effect.

In addition, maltodextrin can also be used in the textile, pharmaceutical, daily chemical, cosmetics, and feed industries.

matters needing attention

Moderate consumption: Although maltodextrin has many advantages, excessive consumption may lead to blood sugar fluctuations, so diabetes patients and people who need to control blood sugar should take it moderately. Allergy issue: People who are allergic to maltodextrin should avoid consumption.

-Moderate consumption: Although maltodextrin has many advantages, excessive consumption may lead to blood sugar fluctuations, so diabetes patients and people who need to control blood sugar should take it moderately.

-Allergy issue: People who are allergic to maltodextrin should avoid consumption.