SC+Maltodextrins

~ Making the Most of Maltodextrins.~

"We're not talking rocket science here."

Q & A:

1. What is DE? DE indicates the degree of polymerization (DP) of the starch molecule - the number of monosaccharide units in the molecules. DE is derived from the formula DE = 100 ÷ DP. The higher the DE, the higher the level of monosaccharides and short chain polymers. Glucose (dextrose) possesses a 100 DE; starch is approximately zero. Because maltodextrins and other hydrolyzed starches consist of a mixture of polymer lengths, the DE is an average value.

2. Why maltodextrins can act as cryoprotectants in frozen products and desserts? [cryoprotectants: a substance that prevents the freezing of tissues, or prevents damage to cells during freezing.] Because of their higher molecular weight, they do not lower the freezing point as much as sugars on an equivalent weight basis.