What is Maltodextrin?
Maltodextrin
Maltodextrin is a starch derivative without free starch, refined and spray dried by enzymatic method.
Maltodextrin (MD) is a kind of polysaccharide food raw material, a low-conversion product between starch and starch sugar.
It is a product with starch as raw material, and the DE value of hydrolysis is less than 20%. It can also be obtained by hydrolysis conversion and spray drying of corn starch.
An amorphous powder that appears white or yellowish in appearance has a special smell and is not sweet or slightly sweet.
| Items | Appearance | DE Value(%) | Moisture (%) | Solubility | PH Value | Sulfate Ash(%) | ||
| Standard | White or light yellow | ≥99.0 |
|
≤0.001% | 4.5-6.5 | ≤0.6 | ||
Maltodextrin is used in concrete.
Maltodextrin has many functions in concrete, including improving fluidity, strength and durability, impermeability, and durability.
Improve fluidity: by properly adjusting the amount of maltodextrin, the plasticity of concrete can be increased; thus, the fluidity of concrete can be improved.
Improve early strength: maltodextrin can combine with water molecules in concrete to form a stable hydrate, thus improving the early strength of concrete.
Enhance durability: maltodextrin can absorb the free chloride ions in concrete and reduce the penetration of chloride ions, thus improving the durability of concrete.
Improve crack resistance: maltodextrin has good dispersibility and adhesion and can fill micro-cracks in concrete to improve the crack resistance of concrete.
In practical engineering, the rational use of maltodextrin can improve concrete performance and the quality and service life of concrete structures.
However, attention should also be paid to reasonably controlling the dosage and adding time of maltodextrin and selecting the appropriate mix ratio and construction technology to give full play to its role and improve the comprehensive performance of concrete.
Precautions of Maltodextrin
1. Maltodextrin is non-toxic and harmless, biodegradable, but not edible;
2. If it gets into the eyes, it should be rinsed with plenty of water in time;
3. If you cause allergies to part of the human body, you should consult a doctor in time.
Precautions of Maltodextrin
FAQs of Maltodextrin
Q: What are the main uses of maltodextrin in the food industry?
A: In food processing, maltodextrin is widely used as a filler, carrier, thickener, and an ingredient to improve taste and texture. Because it is virtually odorless and easily soluble, it is ideal for powdered beverages, sports supplements, infant formulas, instant coffee and other ready-to-eat products. In addition, maltodextrin can help stabilize emulsions and increase product shelf life. Its low sweetness properties allow it to be used as one of the alternatives to sugar, providing an additional source of energy without compromising flavor.
Q: What are the health effects of maltodextrin?
A: Maltodextrin is safe for most people to consume in moderation. As a highly digestible carbohydrate, it quickly energizes the body, which makes it ideal for athletes and people who need a quick energy boost. However, for those who are controlling their blood sugar levels, overconsumption of products containing a high percentage of maltodextrin may result in a rapid rise in blood sugar due to its relatively high GI (Glycemic Index). Long-term high intake may also be associated with weight gain. It is important to note that although maltodextrin is derived from natural ingredients, it is still a refined carbohydrate and lacks dietary fiber and other important micronutrients.
Q: Is maltodextrin suitable for vegetarians and people with special dietary needs?
A: For the most part, maltodextrin is an acceptable vegetarian ingredient because it is derived primarily from plant-based starches. However, consumers should pay attention to the information on the label to ensure that the product they are purchasing is indeed made from materials of non-animal origin. For those who suffer from lactose intolerance or gluten sensitivity, special care needs to be taken when choosing, as some maltodextrins may come from gluten-containing grains such as wheat. If you are sensitive to a particular source, look for products that are clearly labeled as “gluten-free” or “lactose-free”. In addition, people with diabetes should monitor their carbohydrate intake to maintain stable blood glucose levels.
Q: How does maltodextrin compare to other types of sugars?
A: Maltodextrin has several distinctive features compared to other common sugars such as sucrose, fructose and glucose. First, it is much less sweet than these simple sugars, which means it does not significantly alter the flavor of foods. Second, because it is a polysaccharide with a complexity somewhere between simple sugars and complex carbohydrates, it is digested and absorbed more slowly, but much faster than intact starches. Further, maltodextrin is more thermally stable and less likely to crystallize, which makes it a stable performer during high-temperature cooking. Finally, from a nutritional perspective, although all of the above sugars provide energy, they differ in terms of glycemic response, metabolic pathways, and potential health effects. For example, excessive fructose intake is associated with liver fat accumulation, whereas maltodextrin has no such association.
