Thickening Maltodextrin Sweeteners

The composition of maltodextrin is closely related to its hydrolysis process, starch type and the existence of other components (such as protein and fat) in starch. Maltodextrins with different DE values have different functions and properties, such as thickening, gelling, reducing the sweetness of products, changing the freezing point of the system, inhibiting the growth of ice crystals, replacing fat, reducing heat energy, improving texture and being used as spray or drying carrier. Maltodextrin is widely used in food production and its market prospect is very broad
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Introduction:

The composition of maltodextrin is closely related to its hydrolysis process, starch type and the existence of other components (such as protein and fat) in starch. Maltodextrins with different DE values have different functions and properties, such as thickening, gelling, reducing the sweetness of products, changing the freezing point of the system, inhibiting the growth of ice crystals, replacing fat, reducing heat energy, improving texture and being used as spray or drying carrier. Maltodextrin is widely used in food production and its market prospect is very broad.

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2.Used to inhibit Browning reaction
When large quantities of reducing sugars and proteins are present in the food system, they are susceptible to Browning reaction when treated at high temperature. Due to the low DE value of maltodextrin and the small electrochemical reaction degree, it can be used as an inert encapsulation material for the microencapsulation of sensitive chemicals, such as flavors, spices, drugs, etc.
3. Used as carrier and coating to keep fresh
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Maltodextrin aqueous solution without any taste, strong binding and adhesion, can be used as a good carrier of various sweeteners, fragrances, fillers and pigments, to ensure the pure flavor of the carried substances. Maltodextrin with lower DE value has strong film forming or smearing properties and can be used for fruit film preservation.
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4. Used for preparing functional food
Maltodextrin is easily absorbed by the body and can be used in functional milk powder for athletes, patients and infants, such as non-sucrose milk powder and sports drinks. Make the product volume expansion, not easy to caking, instant dissolution, good flushing, improve the nutritional price ratio.
5. Used to reduce freezing point;
In ice cream, ice cream bar and Popsicle, the freezing point of the product can be changed without changing the content of soluble solids in the system, inhibiting the growth of ice crystals, making the ice granules expand and delicate, with good viscosity, mild sweet taste, clean falling mouth and good taste.
6. Used to reduce the sweetness of the system Z]
Adding maltodextrin to confectionery can reduce the sweetness of the confectionery system, increase the toughness of the confectionery system, prevent the return of sand and closing, improve the flavor of the confectionery system, and prolong the shelf life. It is also of positive significance to prevent dental caries, hypertension and diabetes.


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