Products
Maltodextrin is commercially available as a pure powder. It is also found in numerous processed foods and in pharmaceuticals.
Structure and properties
Maltodextrin exists as a white, hygroscopic powder or granules and is readily soluble in water. It is a mixture of monomers, oligomers and polymers of glucose (dextrose) obtained by the partial hydrolysis of starches. Maltodextrin belongs to the carbohydrates. The dextrose equivalent value ranges from 3 to 20, and a higher value means a higher degree of hydrolysis, shorter glucose chains, better solubility and more sweetening power.
Effects
Maltodextrin is virtually tasteless and changes the flavor of the product or ingredient only slightly. In the food industry, it is used as a stabilizer, filler, superplasticizer, carrier and thickener. Among other things, it is used to reduce the fat content of foods. Maltodextrin gives bread and other baked goods an attractive crust browning. Maltodextrin is easily digestible and is broken down into glucose in the intestine. This enters the blood quickly. 100 g of maltodextrin have a calorific value of about 380 kcal.
Areas of application
- For the food industry.
- As a pharmaceutical excipient, for example, for tablets and melting tablets.
- As a source of carbohydrates, for example, in cases of underweight, illness, loss of appetite and convalescence.
- As a source of energy for athletes and bodybuilders.
- For the production of infant milk.
Adverse effects
Maltodextrin has a high caloric density and can cause tooth decay. Glucose is rapidly absorbed into the circulation.
