Maltodextrin Raw Materials Maltodextrin Powder

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Maltodextrin Powder Usage and Synthesis.

Maltodextrins are used in a variety of food products due to their mild taste, low sweetness and weak hygroscopicity. For example, maltodextrin can be used as a filler, carrier, flavor enhancer, humectant, dispersant, film-forming agent, encapsulant and so on.

It belongs to the low molecular carbohydrates, easy to be digested and absorbed by the human body, and is very suitable for infants and young children, the elderly, and groups with weak gastrointestinal function and poor digestion and absorption to consume in moderation to replenish energy.

But maltodextrin belongs to small molecule sugar, blood sugar rises faster, is not conducive to the stabilization of blood sugar, and is not suitable for large amounts of food, especially not for diabetic patients. In addition, maltodextrin in the vitamin, mineral content is low, is not suitable for individual consumption, and meat, vegetables and other foods eaten together, can slow down the rise of blood sugar.

Uses and Function of Maltodextrin.

Maltodextrin is an inexpensive carbohydrate widely used as a filler and flavor enhancer in confectionery, cream of wheat, fruit tea, milk powder, ice cream, beverages, canned goods and other food products.

Maltodextrin has functions and properties such as thickening, gelling, reducing the sweetness of the product, changing the freezing point of the system, inhibiting the growth of ice crystals, substituting for fat, reducing heat, improving texture, and being used as a spraying agent or drying carrier.

However, the addition of maltodextrin does not significantly promote the growth and development of babies. The use of maltodextrin is also controversial as some consumers believe it may contain too much sugar and chemical additives.

Nonetheless, maltodextrin is still widely used in food production and has a very promising market outlook.

Caveat of Maltodextrin.

Product Methods of  Bulk Maltodextrin Powder.

After the 1960s, with the use of enzymes in the starch sugar industry, the acid enzyme method was gradually replaced by the double enzyme method, which became the main process for the production of maltodextrin in various countries.

In double enzyme method, firstly, the starch is blended and pasteurized, then the starch is reduced viscosity by liquefying enzyme and at the same time initially hydrolyzed to dextrin and oligosaccharides, and finally glucoamylase and isomerase enzyme are used to obtain different products.

The dual enzyme method has many advantages with mild reaction conditions, little damage to equipment, few by-products and high product purity. At present, the main raw material of maltodextrin is still dominated by rice starch.

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