Amylodextrin

DescriptionMaltodextins are purified, concentrated, nonsweet, nutritive carbohydrates made by hydrolyzing com starch. It occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water. Powders or granules are freely soluble or readily dispersible in water. A solution of maltodextrin is characterized by a bland flavor, smooth mouthfeel, and short texture, and can partially or totally replace fat in a variety of formulations. Maltodextrins can also be used to replace fats in extruded high fiber cereals and snacks. Theyare currently used commercially for fat replacement in salad dressings, dips, margarine, and frozen desserts. As fat replacers, maltodextrins furnish only four calories per gram, while fats furnish nine calories per gram.

Usesmaltodextrin is a polysaccharide obtained most often from corn, potato, or rice starch. It is considered to be absorbent, and skin conditioning. It can also be employed as an emulsion stabilizer and/or a film former. Maltodextrin is incorporated into a variety of cosmetic preparations, including face powders, makeup, creams, lotions, gels, and soaps.

UsesShort-chain saccharide polymers obtained from the partial acid or enzymatic hydrolysis of starch, in the same manner as corn syrup except the conversion process is stopped at an earlier stage. It consists of D-glucose units linked principally by alpha-1,4 bonds, has a dextrose equivalent of less than 20 and basically is not sweet and is not fermentable. It has fair solubility. It functions as a bodying agent, bulking agent, texturizer, carrier, and crystallization inhibitor. It is used in crackers, puddings, candies, and sugar-free ice cream.

UsesMaltodextrin is an oligosaccharide that is derived from starch. Maltodextrin is commonly used as a food additive and in the production of candies and sodas.

General DescriptionMaltodextrin is a saccharide polymer that can be classified as a carbohydrate. It can be produced by acid hydrolysis of the starch. The powdered material formed after purification and spray drying can be used in a variety of food and beverage products. It can be used as a good source of energy in food products with a value of 16 kJ/g.

General DescriptionMaltodextrin is a polysaccharide produced from starch by partial enzymatic hydrolysis of starch. Starch (amylum) is a carbohydrate consisting of a large number of glucose units linked by glycosidic bonds and is present in a large quantities in corn, potatoes, wheat etc Maltodextrin has a dextrose equivalence less than 20 which indicates that it has long carbohydrate chains along with 2-3% glucose and 5-7% maltose and is available in white hygroscopic spray-dried powder which is slightly sweet almost flavourless. It is soluble and readily dispersible in water and slightly soluble to almost insoluble in alcohol. The body digests Maltodextrin as a simple carbohydrate and thus can be easily converted to instant energy. Due to this quality it is used in sports drinks and quick energy satchels for endurance athletes. Use of Maltodextrin is also dependant on the grade that is the DE value for instance MD with low DE value are stickier and thus is used in gelatinous products like syrups and jams whereas high DE value MD freeze better and is used as a bulking agent in ice creams.