Maltodextrin (EU) can be found in nearly every food category, from infant formula (EU) to coffee creamers (EU). It’s created using corn starch (EU) slurry as the starting material, but it can also be created from potatoes, oats, tapioca, wheat, and rice.
Alpha-amylase (EU) and acids can be used to hydrolyze the slurry into units of D-glucose (EU). The starch hydrolysis brings the maltodextrin to a Dextrose Equivalent (DE = sweetness level) in a range of approximately 2 to 20 DE, compared to dextrose at 100 DE. A higher DE means that more extensive hydrolysis has occurred. While liquid maltodextrin solutions can be found, the majority of maltodextrins are finished further into spray-dried forms, which may be agglomerated to influence the functionality of the ingredient.
Since maltodextrin has low reducing sugars present, it produces very little Maillard reaction browning. Ice crystal formation is inhibited, and it prevents grainy textures over time in frozen products. Its bland flavor makes it adaptable to most food processing situations.
Here are five examples of maltodextrin functionality in specific applications:
Bulking Agent
Due to its low density, maltodextrin is often used as a filler with high intensity sweeteners (EU), especially in the sachet packets of sweetener available to consumers in restaurants and coffee shops. In this format, it also acts as an anti-caking agent. It is used as a diluent in some packaged spice mixes, such as those added to meatloaf or chili, as well as in meat rubs (EU).
Viscosity Management
Maltodextrin can be used as a carbohydrate-based fat replacer (EU). It functions by interacting with the water in the formulation to create a heat-stable, smooth gel. This gel can mimic the texture and creamy mouth feel of fats, increase the viscosity of an unprocessed product, and add body/mouthfeel to finished products. It can be used in this manner in a wide range of products, from baked goods (EU), salad dressings (EU), and dips (EU), to frozen desserts to sausages (EU).
It can aid in the stabilization of ice cream and frozen yogurt by controlling the melting character and increasing the freezing temperature.
Maltodextrins can be added to beer to improve the mouth feel and increase the head foam retention.
Stabilizer & Carrier
Maltodextrin can be used in tableting with pharmaceutical compounds. It can be used in roller compaction during the tableting process. Fruit and vegetable juice concentrates can be spray dried onto maltodextrin to create powdered forms. In molecular gastronomy, oils are often mixed with maltodextrin to create powdered versions with no additional flavoring. Experiments have been done to create versions of powdered alcohol, as reported in Chemical and Engineering News in 2014. Absorbing a flavor base on a maltodextrin carrier can produce powdered flavors.
Coating
Coating low fat extruded snacks, like pretzels (EU) or cereals (EU), with syrups and maltodextrins can create a shiny, crisp surface. When added to confectionery coatings, maltodextrin aids in boosting slurry solids to dry the coatings faster.
Sweetness Reducer
Maltodextrin has a low level of sweetness. It can be used to replace other bulking ingredients to reduce sweetness in products, if added sweetness is impacting the product’s flavor.
More Information on Maltodextrin:
US FDA data on maltodextrin derivatives
Starch Europe – Allergen Labelling of Wheat Starch Derivatives and of Gluten-Free Food
Food Product Design – Making the Most of Maltodextrins
Material Resources in Prospector:
There are many more maltodextrin-related ingredients in Prospector! View them here… (EU)
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Dear Jill,
Thanks for your intresting article about maltodextrin.
I should inform you that Iran is the main producer of maltodextrin in Middle East area.
there are some application in paper , and building materials industries which has not mentioned in your article .
W B R
Ali Jahan
kindly inform what is the purpose of adding maltodextrin in making chocolate
Hi Ali. Can you send me its application in paper industry?
Thanks a lot