cht+maltodextrins

=From the article "Making the Most of Maltodextrins"= = Q&A = =1. Briefly define maltodextrin.= = Maltodextrin is a "nonsweet nutritive saccharide polymer that consists of D-glucose units linked primarily by (alpha)-1,4 bonds and that has a dextrose equivalent (DE) of less than 20. It is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes." (21 Code of Federal Regulations Sec. 184.1444.) = = = =2. Maltodextrins are usually classified by..?= = DE = = = =3. Is DE related to DP?= = Yes. 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. = = = =4. As DE decreases, which characteristics will increase?= = Molecular weight, viscosity, cohesiveness, film-forming properties, prevention of large sugar-crystal formation. = = = = 5. What is the application of maltodextrin? = = Maltodextrins act as dispersing aids, flavor carriers, bulking agents, humectants, viscosifiers and other functional ingredients. They can work in a wide variety of applications - from dry mixes to fillings and sauces to beverages. Due to their osmolality, they can be a valuable source of nutritive carbohydrates.The functional characteristics related to DE help determine the applications where maltodextrins are used. =