Maltodextrin raw material
Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made from all kinds of starch by enzymatic hydrolysis, purification and drying. Its raw materials are starchy corn, rice, etc., or refined starch, such as corn starch, wheat starch, cassava starch, etc. The main component is dextrin and contains polysaccharides, tetrasaccharides or oligosaccharides above tetrasaccharides, as well as a small amount of maltose and glucose.
White powder or granule, slightly absorbent, no sweet taste or slightly sweet taste, with nutritional value. It is easy to dissolve or disperse in water, and it can also be clarified to turbid aqueous solution. D-glucose as the structural unit, and α- 1,4 bond phase polymerized polysaccharide. The melting point is about 240 ℃ (decomposition).
Good liquidity, no different from ignorance. Almost no sweetness. Good solubility. Moderate viscosity, strong boiling resistance, not easy to browning. Low hygroscopicity, not easy to agglomerate. It has good carrier function and is an excellent carrier for various sweeteners, fragrances, fillers, etc. It has good emulsification and thickening effect. It can promote product forming and improve product organization structure. Good film forming performance, which can prevent product deformation and improve product appearance. It is easy to be absorbed by human body, and is especially suitable to be used as the basic raw material for the food of patients and infants. It has a good stabilizing effect on the foam of food and beverage. It can inhibit the crystallization of crystalline sugar, and has significant "anti sand" and "anti closing" effects and functions.
Maltodextrin production process
Maltodextrin series products are made from starch by enzymatic hydrolysis. Starch is a carbohydrate formed by the polymerization of many glucose molecules; Most of its molecular structure is based on. α— (1, 4) key connection, a small amount of α— (1, 6) key connection. Use high temperature resistance α— Amylase is highly specific to the catalytic hydrolysis of starch, that is, it can only hydrolyze certain types and positions of glucoside bonds in a certain way, only hydrolyze starch, and does not decompose protein, cellulose, etc. Therefore, maltodextrin is made from corn and rice by enzymatic hydrolysis, liquefaction, decolorization, filtration, ion exchange, vacuum concentration and spray drying. Its apparent density is below 0.5g/cm3, and it is easy to disperse and dissolve in water.
The biggest difference between maltodextrin produced by enzymatic process and acid process is that it will not precipitate long chain amylose, so it will not produce white sediment, which greatly improves the commodity value of maltodextrin.
When the enzymatic maltodextrin is placed in water, it sinks quickly and falls to the bottom of the water. It can gradually return upward and gradually dissolve at the same time. Its solubility is slightly lower than that of granulated sugar, but its hydration power is strong. Once water is absorbed, it has a strong ability to maintain water. This is an important characteristic of maltodextrin, which is often used in use.
Maltodextrin series products produced in various parts of China are produced by enzymatic process with corn and rice as direct raw materials. Maltodextrin is widely used in candy, malt milk extract, fruit tea, milk powder, ice cream, beverages, cans and other foods. It is a filler and thickener for all kinds of foods.
The wonderful contents of this article are provided by refined naphthalene manufacturers. There are many wonderful contents on this website. You can click to enter more contents http://www.jnjdbc.cn We have special customer service to answer your questions