Maltodextrin food

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Трекер стоимости

Характеристики

Maltodextrin is a starch hydrolysate with a DE value of less than 20. It is between starch and starch sugar. It is a low-cost, creamy, and tasteless nutritive polysaccharide. Maltodextrins with different DE values have different functions and properties: such as thickening, gelling, reducing product sweetness, changing the freezing point of the system, inhibiting the growth of ice crystals, replacing fat, reducing heat energy, improving texture, and being used as a spray or drying agent Carrier etc.
1. Used to increase viscosity, enhance dispersibility and solubility. It has good emulsification and thickening effect.
2. Used to inhibit browning reaction. Due to the low DE value of maltodextrin and the small degree of browning reaction, it can be used as an inert embedding material for sensitive chemical substances, such as flavors.
3. Used as a carrier and coating film to keep fresh. It can be used as an excellent carrier for various sweeteners, flavoring agents, fillers and pigments. Maltodextrin with a lower DE value can also be used to preserve the freshness of fruits.
4. Used to prepare functional foods. Maltodextrin is easily absorbed by humans and can be used in functional milk powders for athletes, patients, infants and young children, such as sugar-free milk powder. The product volume expands, is not easy to agglomerate, dissolves quickly, and has good brewability.
5. Used to lower the freezing point. In cold drinks such as ice cream, it can inhibit the growth of ice crystals, make the ice particles swell finely, have good viscosity, mild sweetness and good taste.
6. Used to reduce the sweetness of the system. The addition of maltodextrin in the candy can reduce the sweetness of the system, increase the toughness of the candy, prevent sanding and burnout, improve the flavor of the system, and extend the shelf life.
7. Replace fat. When the DE value of maltodextrin is 3 to 5, it can produce fat-like texture and taste, and it is a high-quality fat substitute.
8. Used to improve the structure and appearance of food. In biscuits or other convenience foods, the product entrance does not stick to the teeth, does not leave residue, the shape and appearance are clear, smooth and full, reduce defective products, and extend the shelf life of the product.