Maltodextrin production involves converting starchy raw materials, such as corn, rice, or potato, into a versatile food ingredient. Maltodextrin is a carbohydrate that is used in a wide range of food products as a thickener, filler, or sweetener.

This article explores the production process of maltodextrin and the different types of starchy raw materials used.

Raw Materials for Maltodextrin Production

The most common raw material used for maltodextrin production is corn. Corn is preferred due to its high starch content and availability in many regions worldwide. However, other starchy raw materials, such as rice, potato, and wheat, can also be used.

Production Process of Maltodextrin

Maltodextrin production involves several steps, including:

Cleaning and Milling: Maltodextrin is typically made from corn or potato starch. The first step in the production process involves cleaning the raw material to remove any impurities. The clean starch is then milled to create a fine powder. The milling process is critical in creating a uniform particle size and texture.

1. Gelatinization:The powder is mixed with water to create a slurry. The slurry is then heated to a specific temperature and held for a specific time to gelatinize the starch. This process involves breaking down the molecular structure of the starch, making it easier to break down further in the next step.
2. Enzymatic Hydrolysis: The gelatinized starch is then treated with enzymes, such as amylase and glucoamylase, to break down the long chains of starch into shorter chains of glucose molecules. This process is essential in creating maltodextrin, as it converts the complex starch into a more easily digestible form.
3. Filtration and Evaporation: The resulting liquid is then filtered to remove any remaining impurities and concentrated by evaporation to increase the concentration of maltodextrin. This step is crucial in creating a pure and consistent product.
4. Drying:The concentrated maltodextrin is dried to remove any remaining moisture and create a fine powder. The powder is typically spray-dried, which involves spraying the liquid maltodextrin into a hot chamber to evaporate the remaining water and create a dry powder. The final product is a white, tasteless, and odourless powder with a slightly sweet flavour.

Maltodextrin is a versatile ingredient used in many food products because it is a thickener, filler, or sweetener. The production process of maltodextrin involves converting starchy raw materials into fine powder through several steps, including cleaning and milling, gelatinization, enzymatic hydrolysis, filtration and evaporation, and drying.

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Citations

1. Rangavajhyala, N., 2012. Maltodextrin. In Handbook of Food Powders (pp. 107-116). Woodhead Publishing.
2. Slaughter, S.L. and Ellis, P.R., 2001. The effect of different carbohydrate substrates on fermentation and bacterial growth in the human colonic microbiota in vitro. Microbial Ecology in Health and Disease, 13(1), pp.9-19.
3. McClements, D.J., Li, Y., Xiao, H. and Decker, E.A., 2015. Advances in nanoparticle-mediated delivery of food bioactive compounds. Annual review of food science and technology, 6, pp.217-247.
4. Akalin, A.S., Unal, G., Dinkci, N. and Hayaloglu, A.A., 2013. Effects of milk protein‐maltodextrin concentrate on yogurt fermentation and product quality. Journal of food science, 78(11), pp.M1743-M1748.