Maltodextrin is a complex carbohydrate commonly used as a food ingredient. It is derived from various sources, including corn, potato, and rice starch. In food technology, maltodextrin is used as a thickener, filler, and preservative.
This article explores the science behind maltodextrin, including its properties, functions, and uses in the food industry.
What is Maltodextrin?
Maltodextrin is a carbohydrate of glucose polymers, which are short chains of glucose molecules. It is produced by breaking down starch through a process called hydrolysis. This process involves using enzymes or acids to break down the larger starch molecules into smaller glucose polymers.
Properties of Maltodextrin
Maltodextrin is a white, odourless, and tasteless powder soluble in water. The solubility of maltodextrin depends on the degree of hydrolysis, with highly hydrolyzed maltodextrins being more soluble than low hydrolyzed ones. Maltodextrin has a low viscosity, making it easy to handle and mix with other ingredients.
Functional attributes
Maltodextrin has several functional attributes, making it a versatile ingredient in food and beverage applications. Some of these functional attributes include
- Thickening: Maltodextrin can thicken and increase the viscosity of liquid-based formulations. This property is useful as a thickener in sauces, dressings, and gravies.
- Stabilising: Maltodextrin can stabilize emulsions, preventing the separation of oil and water-based ingredients. This property makes it useful in salad dressings, mayonnaise, and other emulsified products..
- Bulking: Maltodextrin can add volume to products without affecting their taste or texture. This property makes it useful as a filler in powdered drink mixes, instant soups, and dry food products.
- Sweetening: Maltodextrin has a mildly sweet taste, which can enhance the flavour of products without adding significant amounts of calories or affecting the overall taste profile.
Maltodextrin is a versatile food ingredient widely used in the food industry. Its neutral flavour, low sweetness, and ability to thicken and preserve food make it a popular choice for manufacturers.
Maltodextrin is generally safe for consumption, but people with sensitivities may experience digestive issues. As with any food ingredient, it is important to understand the science behind maltodextrin to make informed decisions about its use in food products.
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Citations:
- Patel, S., & Goyal, A. (2017). Maltodextrin: A review of sources, processing, and applications. Critical Reviews in Food Science and Nutrition, 57(11), 2442-2455. doi: 10.1080/10408398.2015.1035828
- Dehghan-Shoar, Z., & Rezaei, K. (2017). Evaluation of the solubility of maltodextrin in water and some organic solvents. Journal of Chemical and Pharmaceutical Sciences, 10(4), 3655-3659.
- Hemmingson, J. A., & Wallace, R. J. (2012). Sensory and physical properties of maltodextrin sweetened foods. Journal of Sensory Studies, 27(4), 279-291. doi: 10.1111/j.1745-459X.2012.00377.x
- Lu, C. T., & Hsieh, Y. L. (2012). Optimization of maltodextrin and gum arabic mixtures in the encapsulation of sesame oil by response surface methodology. Food Hydrocolloids, 28(1), 111-119. doi: 10.1016/j.foodhyd.2011.12.009
- Romero-Bastida, C. A., Herrera-Mendez, C. H., Barragan-Huerta, B. E., Vernon-Carter, E. J., & Alvarez-Ramirez, J. (2017). Optimization of mayonnaise-like emulsions stabilized with a blend of maltodextrin and whey protein concentrate by a mixture design approach.
