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Maltodextrin Usage and Synthesis.

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

It is a low molecular carbohydrate, easy to be digested and absorbed by the human body, which 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. However, maltodextrin is a small molecule of sugar, blood sugar rises faster, is not conducive to the stability of blood sugar, and is not suitable for a large number of food, especially not suitable for diabetic patients. In addition, maltodextrin in the vitamin, mineral content is low, not suitable for individual consumption, and meat, vegetables and other foods eaten together, can slow down the rise of blood sugar.

Uses of Maltodextrin.

Maltodextrin can be used in confectionery, beverage, instant noodle, papermaking, cosmetic, pesticide and other industries as anti-crystallisation and free-flowing agent; moulding agent; processing aids; bulking and filling agent; stabilising and thickening agent; and surface polishing agent.

Preparation method of Maltodextrin.

Product method 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 the two-enzyme method, firstly, the starch is blended and pasteurised, then the starch is reduced in viscosity by using liquefying enzyme and at the same time initially hydrolysed into dextrins and oligosaccharides, and finally glucoamylase and isomerase 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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