Maltodextrin food

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Maltodextrin

 

Molasses (dextrimaltose, maltodextrin) is a product of incomplete acid (diluted acid) or enzymatic hydrolysis of starch. Formed as a by-product in the production of sugar and starch. There are two the main form of syrup — light syrup (eng. Golden syrup) (starch, corn, potato, and other starch, a form of invert sugar), and molasses, molasses (sveklo-sugar).

In pure starch syrup has no color. The consistency is similar to young liquid honey. Chemical composition:

• dextrin from 0% to 70 %

• glucose — from 0 % to 50 %

• maltose from 19% to 85 %.

 

Often under the molasses refers to various sugar syrups in addition to dark molasses (molasses) and light syrup — glucose syrup (eng. glucose syrup), maltose syrup, starch syrup and corn syrup. In the everyday sense under molasses can have different types of syrups, not necessarily obtained in the result of starch hydrolysis.

Maltodextrin has a wide range of applications – food, textile industry, pharmaceutical, cosmetic manufacturing.

 

In the food industry used as:

 baking powder;

- thickener;

- sweetener;

- accelerator solution;

- component, moisture-retaining;

- component parts in the production rekristallizatsiya syrups;

- to enhance the taste;

- increased caloric.

Widely used in baking and as a sweetener, at the same time affects texture baking makes it softer and more luxuriant. Depending on carbohydrate the composition can be applied in different sectors of the food industry and in non-food production.

Molasses used in confectionery and canning industries, the brewing, and in sports nutrition and for the production of coupling agents.

Molasses demand of the confectionery industry in the manufacture of gingerbread and some varieties of bread. When added in small quantities determines the color, and in large quantities — taste and viscosity of the dough products. Thanks to the ability to slow crystallization of sucrose common to use molasses in the production of confectionery: jams, jam, caramel, marshmallow, marshmallows, especially same — fondant and marmalade. Certain types of molasses used in the manufacture ice cream and frozen desserts, to lower the freezing point of the product.

Performs function as prebiotic dietary Supplements; sweeteners; improving component in the creation of homogeneity, solubility, and absorption of pills, powders, syrups, lowering the water absorption hygroscopic components in the pharmaceutical industry.

Implemented as an emulsifying substance capable of regulating the viscosity and prevent peeling creams, gels, shampoos, rinses, and also as a preservative, affect slowing the color change, and softening component in the various creams in the cosmetic industry. Improves durability, gives fabric and yarn presentable (replacing nekrahmalistye) in the textile industry.

What for products containing maltodextrin, the reviews are mainly related to sports nutrition. Component proved to be the best hand at the manufacture and subsequent use of creatine, which is 40 % contain dextrose. Products are just needed for building muscle athletes and lean people. Also, it is able to support an increased level energy, which is largely suitable for athletics, football, Boxing, basketball.

 

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