Function
Maltodextrin exhibits good emulsifying and thickening effects.
In soy milk, instant oatmeal, and malted milk, it is used to increase viscosity, absorb off-odors, improve mouthfeel, and extend shelf life.
In milk tea, fruit crystals, instant tea, solid tea beverages, non-dairy creamer, and coffee whiteners,
Maltodextrin enhances a rich, smooth, and aromatic mouthfeel while reducing costs.
In coconut milk, peanut-almond milk, and various lactic acid beverages, it strengthens emulsification,
ensuring product stability and preventing sedimentation.
In various canned foods, soups, and sauces, it is used for thickening and improving structure, appearance, and flavor.
When a food system contains large amounts of reducing sugars and proteins, high-temperature processing can trigger browning reactions.
Because maltodextrin has a relatively low DE value, the degree of browning is minimal.
Maltodextrin can therefore serve as an inert encapsulating material for sensitive chemical substances
such as flavors,fragrances, and pharmaceuticals in microencapsulation applications.
Maltodextrin solutions are virtually flavorless and possess strong binding and adhesive properties,
making them an excellent carrier for various sweeteners, flavoring agents, fillers, and colorants,
thereby preserving the authentic flavor of the carried substances.
Lower-DE maltodextrins exhibit strong film-forming or coating capabilities and can be used for fruit coating preservation.
Maltodextrin is readily absorbed by the body and can be used in functional formulas for athletes, patients, and infants
Such as sugar-free milk powder and sports drinks.
It increases product volume, prevents caking, improves instant solubility and reconstitution properties,
and enhances nutritional cost-effectiveness.
In ice cream, popsicles, and ice bars, maltodextrin can alter the freezing point without changing the soluble solids content of the system.
Maltodextrin inhibits ice crystal growth, resulting in a finer, more expanded texture with improved viscosity,
mild sweetness, a clean finish, and excellent overall mouthfeel.
Adding maltodextrin to candies reduces overall sweetness while increasing candy toughness,
preventing graining (recrystallization) and melting/stickiness, improving flavor profile, and extending shelf life.
This also has positive implications for the prevention of dental caries, hypertension, and diabetes.
Maltodextrin can form gel structures and retain moisture, and is commonly used as a texture modifier.
When the DE value is in the range of 3–5, it produces a texture and mouthfeel similar to fat, making it a high-quality fat substitute.
It is commonly used as a fat replacer in salads, ice cream, sausages, and similar products. In powdered oils, it can also serve as an oil substitute.
In biscuits and other convenience foods, maltodextrin ensures the product is non-sticky to the teeth and leaves no residue in the mouth,
with a plump, smooth, and glossy appearance.
Maltodextrin reduces defect rates and extends product shelf life.
Application
Adding maltodextrin to milk powder and other dairy products causes the product volume to expand,
prevents caking, improves instant solubility and reconstitution, and extends shelf life, while reducing costs and improving economic efficiency.
Maltodextrin also optimizes nutritional ratios, enhances nutritional cost-effectiveness, and improves digestibility.
The role of maltodextrin in formulating functional milk powders
particularly sugar-free milk powders and infant growth formulas has been well established.
Provides excellent mouthfeel and instant-soluble thickening effects,
prevents sedimentation and phase separation, absorbs beany or milky off-odors, and extends shelf life.
Preserves the original product characteristics and aroma while reducing costs.
The product achieves a rich, smooth, and aromatic mouthfeel with excellent instant solubility and inhibition of crystallization.
Exhibits good emulsification and prominent carrier effects.
For coffee whiteners, maltodextrin with DE 24–29 is suitable.
In coconut milk, peanut-almond milk, and various lactic acid beverages
it provides strong emulsification while preserving original nutritional value and flavor.
It increases viscosity, ensures product purity and stability, and prevents sedimentation.
In sports drinks, maltodextrin's metabolic properties help maintain energy balance
during consumption with minimal gastrointestinal burden.
Produces a finer, more expanded ice crystal structure with improved viscosity, mild sweetness,
low or no cholesterol, pure flavor, a clean finish, and excellent mouthfeel.
Increases candy toughness, prevents graining and melting/stickiness, improves structure, reduces sweetness,
decreases risk of dental caries, reduces stickiness to teeth, enhances flavor, prevents moisture absorption, and extends shelf life.
Produces plump shapes, smooth surfaces, and bright, clear coloration with excellent visual appeal.
The product is crisp and flavorful with moderate sweetness, non-sticky to the teeth, leaves no residue,
has fewer defects, and enjoys a longer shelf life.
Primarily used to increase viscosity and improve structure, appearance, and flavor.
In dry seasonings, spices, powdered oils, and similar products, it serves as a diluent and filler,
prevents moisture-induced caking, and facilitates storage.
In powdered oils, it also functions as an oil substitute.
Adding maltodextrin to ham, sausages, and other meat products leverages its strong adhesive and thickening properties,
resulting in a finer texture, richer flavor, easier packaging and forming, and extended shelf life.
Specification
Product Name | Maltodextrin |
Test Item | Standard Requirement |
Appearance | White or slightly yellowish |
Physical State | Powder, no impurities visible to normal naked eyes |
Odor | No peculiar odor |
Taste | No sweet or slightly sweet taste |
DE value, % | 10~15 |
pH | 4.5~6.5 |
Loss on Drying, % | ≤ 6.0 |
Solubility, % | ≥ 98 |
Sulfated Ash, % | ≤ 0.5 |
Total Aerobic Count, (CFU/g) | ≤ 1000 |
Coliforms, (MPN/g) | ≤ 0.3 |
Molds, (CFU/g) | ≤ 20 |
Yeasts, (CFU/g) | ≤ 20 |
Staphylococcus aureus,( /25g) | ND |
Salmonella, (/25g) | ND |
