Maltodextrin – Product Profile

Description:

Maltodextrin is a mixture ofglucose, maltose, oligosaccharides and polysaccharides. Maltodextrin is 15 to20%dextrose equivalent and is produced by enzymatic hydrolysis of starch,followed by refining and spray-drying to moisture level of 3% to 5%.

Maltodextrin is an artificialsugar (also known as a polysaccharide) that has a mild, sweet taste. It'susually created from corn and wheat but can also made from rice, potatoes andtapioca. While it's a commonly used food additive found in many types ofpackaged foods including seasonings, cake mixes and potato chips, the healtheffects of maltodextrin depend on the type and amount you consume. One type of maltodextrinis a simple carbohydrate. It contains calories and is used in supplementsdesigned to provide a boost of energy. The second type resistant maltodextrincomes from the same source, but it goes through additional processing to makeit indigestible. Resistant maltodextrin doesn’t provide energy, but it doesdeliver benefits similar to soluble fiber. The term maltodextrin applies to anystarch hydrolysis product containing less than 20glucose units, and, for thisreason, maltodextrin refers to a family of products instead of a specificproduct.

Applications

Maltodextrin is a white powderoften used in processed foods as a thickener or a filler since it is fairlyinexpensive, as well as in pharmaceuticals as a binding agent. It is found incanned fruits, snacks, cereal, desserts, instant pudding, sauces, and saladdressings, spice mixes, soups and sauces, baked goods, yogurt, nutrition bars,sugar-free sweeteners and meal replacement shakes. Since it contains fewercalories than sugar, it's also found in sugar substitutes.

Maltodextrin is used in coffeewhiteners, imitation sour creams, imitation cheeses and whipped toppings. It isperfect for candy coating and soft-Centre candies, for frosting and glazing,for nut and snack coating, in lozenges and for binding, plasticizing andcrystal inhibition. In hard candies, it improves the hygroscopiccharacteristics.

Maltodextrin is usually used insuch small amounts that it doesn't have a significant impact in terms of theamount of protein, fat, carbohydrate, or fiber that it adds to foods. It iseasy and cheap to produce making it very appealing to food manufacturers.

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Keywords

Maltodextrin, artificial sugar, glucose, maltose, oligosaccharides,food additives, sweeteners, baby food, confectionery products, candy, infantfood sector, low-calorie ingredients, enzymatic hydrolysis of starch, sportsnutrition shakes

Keywords: Maltodextrin, artificial sugar, glucose, maltose, oligosaccharides , food additives , sweeteners , baby food , confectionery products , candy , infant food sector , low-calorie ingredients , enzymatic hydrolysis of starch , sports nutrition shakes