Maltodextrin (MD), a polysaccharide food raw material, is a low conversion product between starch and starch sugar. Appearance of white or slightly yellowish amorphous powder, no impurities visible to the naked eye, with a special odor, not sweet or slightly sweet in taste.
It is widely used in beverages, frozen food, candy, cereal, dairy products, health care products and other industries, and can also be used in textiles, daily chemicals, and pharmaceutical production.
(1) The addition of maltodextrin to milk powder and other dairy products can make the product volume expand, not easy to agglomerate, instant, and has good reconstituting properties, prolong the shelf life of the product, reduce costs and improve economic benefits. It can also improve the nutrient ratio, increase the nutrient ratio, and be easy to digest and absorb. The role of maltodextrin in formulating functional milk powder, especially sucrose-free milk powder and infant milk powder, has been confirmed. The dosage is 5%~20%.
(2) Used in nutritional snack foods such as soybean milk powder, instant oatmeal and malted milk essence, it has good taste and instant thickening effect, avoids precipitation and stratification, can absorb beany or milk taint, and prolong the shelf life. Refer to The dosage is 10%~25%.
(3) When used in solid beverages, such as milk tea, fruit crystals, instant tea and solid tea, it can maintain the characteristics and aroma of the original product, reduce costs, the product has a mellow and delicate taste, and has an excellent instant-dissolving effect and inhibits crystallization. The emulsification effect is good, and the carrier function is obvious. The reference dosage is 10%~30%. Maltodextrin of DE24~29 suitable for the production of coffee mate, the dosage can be as high as 70%.
(4) It is used in fruit juice drinks, such as coconut milk juice, peanut almond milk and various lactic acid drinks. Good property, not easy to precipitate. For sports drinks, maltodextrin in the metabolism of the human body, the consumption of heat energy is easy to maintain a balance, and the load of gastrointestinal digestion and absorption is small. The reference dosage is 5%~15%.
(5) Used in frozen foods such as ice cream, ice cream or popsicles, the ice particles expand finely, with good viscosity, mild sweetness, little or no cholesterol, pure flavor, refreshing mouthfeel and good taste, the dosage is 10% ~25%.
(6) When used in candy, it can increase the toughness of candy, prevent sand returning and melting, and improve the structure. Reduce the sweetness of candy, reduce dental disease, reduce tooth sticking, improve flavor, prevent deliquescence, and prolong shelf life. The dosage is generally 10% to 30%.
(7) Used for biscuits or other convenience foods, with full shape, smooth surface, clear color and good appearance. The product is crispy and delicious, with moderate sweetness, no sticking to the teeth, no residue, few defective products, and a long shelf life. The dosage is 5%~10%.
(8) The main function of maltodextrin in all kinds of canned food or soup is to increase the consistency, improve the structure, appearance and flavor. Used in solid seasonings, spices, powdered oils and other foods, it plays the role of dilution and filling, and can prevent moisture and agglomeration, making the product easy to store. It can also function as a substitute for oil in powder oil.
(9) Adding maltodextrin to meat products such as ham and sausage can reflect its strong adhesiveness and thickening properties, making the products delicate, rich in taste, easy to package and shape, and prolong the shelf life. The dosage is 5%~10%.
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