Maltodextrin

Product Analysis

 Maltodextrin is a chemical compound with a variable molar mass that is normally considered a starch derivative. This product has no sweet taste and consists of long carbohydrate chains.  Maltodextrin is commonly known as polymer glucose or carbohydrate complex and is usually available as a white powder or thick syrup.

It is undeniable that maltodextrin is an integral part of all weight gain and obesity (sports) products, because maltodextrin generally increases the enzymes that increase the volume of cells by improving their function.

 

 How to make maltodextrin from corn?

 Maltodextrins are generally divided into two types: one-step process and multi-step process.  In a one-step process, gelatin starch of corn is converted to maltodextrin by the addition of an acid or enzyme, so bringing the process is about 30%.

In the multi-step process, as in the previous process, it gelatinizes the corn starch by adding acid or enzyme.

 It is necessary to know that in the method of hydrolysis, the final content of maltodextrin will contain about 20% of sugar, and the other point in both methods is, reactions are performed by adjusting the pH or thermal inactivation, and at the end of that, they are finally refined and dried, To have white powder.

 

 Uses of maltodextrin

In general, maltodextrin can be a good substituted for fat ,due to its ability to form gels in industries that require gelatinous texture. Other properties of this substance include water retention, which creates tissue and increases the body.

Because maltodextrin is cheaper than oral hydrocolloids and lacks a specific taste and color, so production and consumption of this product increased greatly in the last thirty years. In fact, Maltodextrin is one of the best-selling additives in food factories that are imported to Iran from China.

 

Maltodextrin in snack factories

This substance due to the creation of crunchy texture, low fat, not hiding the taste, increasing the boiling time, the ability to eliminate the taste of sugar and fiber is very useful in the industries of producing puffs, crunches and snacks.

 

Use of maltodextrin in the preparation of candies

 Maltodextrin in candies creates brittle texture and reduces the viscosity and transparency to form the appearance of candies.

 In addition, maltodextrin accelerates the formation of gels and creates clear and appetizing films for the coating of candies.

 

Bakery products and products from maltodextrin

 In the bread and pastry industries, maltodextrin helps retain moisture and can be used in wet cakes such as brownies, sugar and gelatin cakes. In addition, maltodextrin delays the staleness of bread and reduces adhesion.

 

 Maltodextrin in baby food

Since we said that maltodextrin has the property of increasing muscle mass and weight gain, we can use that in the food industry of children. In addition, by creating low sweetness in the taste of food, it makes food pleasant for children and fortunately, it also makes digestion easier.

In addition to baby food, maltodextrin is also used in the preparation of canned foods. It stabilizes and increases the shelf life of these foods. In addition, maltodextrin is a very suitable alternative for fat, in this types of food.

 

Drinks

 Maltodextrin is also used in the preparation of beverages, which creates clarity, pleasant and lasting taste. You can use maltodextrin in beverage combinations such as hot form and Nescafe and semi-prepared coffee to create the right consistency and concentration.

 

Finally, maltodextrin is a sweetener with less sugar than sugar and has high levels of fiber and can greatly reduce the use of artificial sugars and sweeteners.  Fortunately, this substance is very comfortable in digestible and every gram of it contains 3 calories of energy.  This material is one of the best selling products in the food industry and sports supplement products.