The Indian Journal of Nutrition and Dietetics

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Physical and Chemical Properties of Maltodextrin


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1 Department of Food Science, Periyar University, Salem, India
     

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Maltodextrins are complex malto, oligo, and polysaccharide mixtures formed by partial hydrolysis of starch with safe and suitable enzymes, prepared as a white powder or concentrated solution and are classified by Dextrose Equivalent (DE). DE represents the percentage of reducing sugar calculated as glucose on a dry-weight basis, with glucose given the value 100 and it is also the equivalent of the degree of polymerization of malto oligosaccharide which is influenced by the starch source, manufacturing procedure, and extent of hydrolysis. Increasing the DE of maltodextrins increases their hygroscopicity, water- solubility, fluidity, osmolality, sweetness, browning reaction in foods and digestibility in infants. On the contrary, decreasing DE results in maltodextrins having starch-like properties including thickening, cohesiveness, film- forming, and a glassy state at approximately -6 0 c for a saturated solution. Maltodextrin is widely used in fat mimetics, beverage, flavour carriers, frozen desserts and nutritional products. Maltodextrins and glucose syrups are major ingredients of many different items of food including infant's milk and foods, soft drinks, sports drink and energy supplements for use in clinical diabetic practice. They also have wide applications in other types of manufactured foods and drinks.
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  • Physical and Chemical Properties of Maltodextrin

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Authors

R. Parimalavalli
Department of Food Science, Periyar University, Salem, India

Abstract


Maltodextrins are complex malto, oligo, and polysaccharide mixtures formed by partial hydrolysis of starch with safe and suitable enzymes, prepared as a white powder or concentrated solution and are classified by Dextrose Equivalent (DE). DE represents the percentage of reducing sugar calculated as glucose on a dry-weight basis, with glucose given the value 100 and it is also the equivalent of the degree of polymerization of malto oligosaccharide which is influenced by the starch source, manufacturing procedure, and extent of hydrolysis. Increasing the DE of maltodextrins increases their hygroscopicity, water- solubility, fluidity, osmolality, sweetness, browning reaction in foods and digestibility in infants. On the contrary, decreasing DE results in maltodextrins having starch-like properties including thickening, cohesiveness, film- forming, and a glassy state at approximately -6 0 c for a saturated solution. Maltodextrin is widely used in fat mimetics, beverage, flavour carriers, frozen desserts and nutritional products. Maltodextrins and glucose syrups are major ingredients of many different items of food including infant's milk and foods, soft drinks, sports drink and energy supplements for use in clinical diabetic practice. They also have wide applications in other types of manufactured foods and drinks.

References