Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods.
Production of maltodextrin
Maltodextrin can be enzymatically derived from any starch.Corn starch is a common example, but corn, wheat, and barley can also be used. The starch must be reduced to its basic components, usually by combining it with water in a process called hydrolysis. An enzyme is then used to break it down even further by stripping away proteins and other elements. The result is a white powder that is virtually tasteless and will dissolve quickly in water.
Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 and 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower heat resistance. Above DE 20, we can call it glucose syrup, at DE 10 or lower will be classifies maltodextrins as dextrins.
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