Maltodextrin is a polysaccharide with nutritional value, which is made from various starches as raw materials and is hydrolyzed, transformed, and dried through enzymatic processes with low degree control. Its raw materials are starch containing corn, rice, etc., and can also be refined starch, such as corn starch, wheat starch, cassava starch, etc. At present, the maltodextrin series products produced in various parts of China are all produced using direct raw materials such as corn and rice through enzymatic processes. Its DE value (DextroseEquivalent) is less than 20. Introduction: Maltodextrin belongs to carbohydrates and is a food additive that, when added in moderation, will not cause harm to the human body. For example, in some probiotic preparations, maltodextrin acts as a carrier because the volume of bacteria is very small. Without a carrier, it is impossible to carry these bacteria, and their characteristics may also be unstable. As early as the 1950s, people began to study maltodextrin. W. J. Whelan will be represented by α- The hydrolysis product of starch formed by linking 1,4-glycosidic bonds is called maltodextrin. In 1957, the Corn Industry Research Foundation of the United States defined maltodextrin as an incomplete hydrolysis product of corn starch. The now recognized definition of maltodextrin was proposed by the FDA in 1983, which is no longer limited to the hydrolysis product of corn starch and belongs to the polysaccharide type of macromolecular substitute. nature
Maltodextrin is a white powder, which is easily soluble in water, with moderate viscosity, thickening and stickiness. It has a good effect of inhibiting sugar crystallization and stabilizing foam. It has excellent emulsification performance, and can also promote product molding and adjust product organizational structure. It has low moisture absorption, is not easy to agglomerate, and has good molding performance, which can prevent product deformation and improve appearance.