Hydrogenated maltodextrin

Hydrogenated vegetable oil, fatty acids, emulsifiers, starches, gums, maltodextrins... 

Many interactions are of a pure chemical nature and may result from the presence of aldehydes and their reactivity toward amino and thiol groups of proteins. Another frequently occurring type of interaction is the formation of hydrogen bonds between food compounds and polar flavor components such as alcohols. Starch, starch-derived maltodextrins, and (3-cyclodextrin are able to form inclusion complexes with many flavor components. Many other interactions, although of great influence on flavor perception, are of a physical nature and therefore not mentioned in this chapter. 

A rather widespread family of proteins, found in the periplasmic space of gramnegative bacteria, complexes certain small molecules and allows them to be transported through the cell wall or activate chemotaxis. Each of these functions involves a consecutive interaction with specific membrane proteins. The molecules transported are amino acids, sulfate, mono- and oligosaccchrides. In this way ABP complexes L-arabinose (K 0.98 x 10 M), and MBP (maltodextrin-binding protein) complexes maltose (ATj 35 x 10 M) and maltodextrins. It is in this series that are found the strongest possible bonds between sugars and proteins. The dissociation rate ( i 1.5 s ) is indicative of the upper limit of the ionic transport rate. Hydrogen bonds... 

Ethylene-vinyl acetate copolymer Glyceryl palmitostearate Hydrogenated castor and soybean oil Microcrystalline wax Corn starch Maltodextrin Pregelatinized starch Isomalt Potato starch Citric add Sodium bicarbonate Methacrylic acid copolymer type C Chitosan Xanthan gum Agar Povidone Lactose... 

Partially hydrogenated methyl rosinate. See Methyl ester of rosin, partially hydrogenated Partially Hydro Soybean Oil 86-505-0. See Hydrogenated soybean oil Partridge vine oil China. See Wintergreen (Gaultheria procumbens) oil Paselli MD10 PH. See Maltodextrin Pass -55] Pass -70] Pass -8a, PASS -100. 

Chem. Descrip. Hydrogenated coconut and/or palm kernel oil, acetylated mono-and diglycerides, corn syrup solids and/or maltodextrins, caseinate protein Ionic Nature Nonionic... 

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