In Packaged Or Processed Foods, Maltodextrin Is Often Found At The Bottom Of Ingredient Lists


Maltodextrin are oligomers and polymers of d-glucose units united in chains of varying length and mostly coupled by [alpha]-1-4 bonds. They are non-sweet nutritive saccharide combinations. Many commercial maltodextrins have a DE of less than 20 and include three to around 20 glucose units. A food-grade starch, often maize starch in the United States or wheat starch in Europe, is heated and gelatinized to produce maltodextrin. This is followed by partial hydrolysis using safe and appropriate acids and enzymes.

Only acid-catalyzed hydrolysis produces Maltodextrin, which are abundant in linear chains that retrograde with ease. Maltodextrins with low hygroscopicity and high water solubility are produced by combining acid catalysis with amylase-catalyzed hydrolysis. It is possible to change its functioning qualities physically. White powders or concentrated solutions are the two forms in which maltodextrins are sold.

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