Adding maltodextrin to high-calorie foods may reduce fat by up to 50 percent, without altering important properties such as strength, researchers say.
The study, published in the Journal of Tissue Studies, tested the ability of maltodextrin hydrated gel particles to replace fat as part of a vegetable oil compound. A team from the University of Novi Sad in Serbia found that replacing 50% of vegetable oil with corn maltodextrin had no significant effect on the rheological properties of solid fats.
They stated that the combination of low-fat oil / maltodextrin may provide an opportunity to create low-fat products without affecting product quality.
These findings suggest that the maltodextrins used can be used as a suitable fat substitute in smaller volumes.
The researchers added that for some high-fat as well as high-calorie foods, including sweets, which typically have 30 to 35 percent fat levels, developing a low-fat product with the right taste and texture is a very difficult and challenging task.
Fat Reduction
As a dietary component, fats have the highest calorie content compared to proteins and carbohydrates.
In addition, researchers point to the link between high-fat food intake and human health problems, saying “there is a growing demand for fat reduction in all areas of the food processing industry.”
“However, the many and usually very important characteristics of a food product, such as the texture as well as the taste of the food in the mouth, are highly dependent on the fat content used in the product formulation,” the researchers said.
They explained that the texture of a food product is strongly influenced by fat hardness, especially in foods that are high in fat.
“Reducing the fat content of food formulations is very difficult because of the potential negative effects on the physical and sensory properties of a product,” says Haddenov and colleagues.
Much attention has been paid to reducing fat in foods through fat substitutes. Such fat substitutes are often made from starch and starch derivatives due to their favorable physicochemical properties.
On the other hand, maltodextrins are the product of the breakdown of starches. Hadenadoff and his team explained that the conditions of the hydrolysis process affect the composition of starch products such as maltodextrins as well as their final physicochemical properties.
The new study examines the rheological and histological properties of vegetable fats that have been partially replaced by maltodextrin.
Study Details
Vegetable fats were replaced with aqueous maltodextrin gels at levels of 16.7, 33.3 and 50%. Vegetable fat was used as a control sample without the addition of fat mimics.
In this study, researchers used potato maltodextrin gel or wax corn maltodextrin gel. They reported that the rheological behavior of mixtures in which part of the vegetable fat is replaced by maltodextrin gel is largely controlled by the phase properties of maltodextrin.
Hadnadov et al. observed that in the solid state (20 ° C), corn maltodextrin could replace fat by up to 50%, with only a slight reduction in strength.
The last word
Apart from the above, there have been extensive studies on the replacement of fats with maltodextrin in various foods such as cakes, pastries, biscuits, cheese and even meat products such as hamburgers, and in most cases, no noticeable change in physical, textural, quality, the sensory and taste of the final product is not created.
Therefore, it can be said that maltodextrin is a good alternative to fat in food products and it can be mentioned as a very valuable method and alternative to get rid of fat and its high harms. A method that will definitely lead to consumer satisfaction and, of course, maintaining the quality of the final product.
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