DESCRIPTION
Dextrins and maltodextrins are carbohydrates used in the food industry for a variety of purposes, including viscosity regulation, sweetness enhancement, solubility improvement, and product stabilization.
Dextrins are partially hydrolyzed carbohydrates produced by breaking the glycosidic bonds of starch. There are several forms of dextrins, depending on the degree of hydrolysis. The most common dextrins are maltodextrin and cyclodextrin. Maltodextrin is a partially hydrolyzed dextrin that appears as a white, tasteless, and odorless powder. Cyclodextrin is a cyclic dextrin that forms ring structures.
Maltodextrins are obtained from the partial hydrolysis of starch, a polysaccharide composed of amylopectin and amylose. Starch undergoes enzymatic hydrolysis to produce maltodextrins, which can be used as sweeteners, emulsifiers, and stabilizers in a wide range of food products.
Dextrin is a simple sugar (glucose) used as an energy source and sweetener. It is also used as a food additive to enhance the consistency, texture, and appearance of products such as confections, ice creams, beverages, candies, and baked goods. Additionally, dextrose is often utilized as a filling and thickening agent in low-fat products.
Maltodextrins consist of chains of glucose of varying lengths and are obtained from the depolymerization of starch. They are used as food additives to improve the consistency, stability, texture, and solubility of food products such as beverages, baked goods, sauces, and creams. Furthermore, maltodextrins can be employed as sweeteners, filling agents, and thickeners in food products.
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