Low-DE Syrups Maltodextrins

These syrups with 10-20 DE are very viscous, rich in maltodextrins, and low in sweetness therefore, they are mainly used as thickening agents. After refining, most maltodextrin-rich syrups are commonly dehydrated using spray-drying technology (Johnson 2000, Hoobs 2003). 

A high-dextrin syrup adjusted to contain 15% solids and at pH 5-6 is used as substrate for CGTase for cyclodextrin production. These cyclic oligosaccharides are composed of six, seven, or eight glucose units linked by a-1,4 linkages to form, a, p, or Y cyclodextrins, respectively. Cyclodextrins have several useful properties. They impart superior chemical stability to bases and weak acids and excellent thermal stability because they melt at temperatures of 270°C. Their hygroscopicity is low, and they are resistant to amylolytic enzymes. In addition, they are used to enhance chemical stability and reduce volatility of complexed molecules. They also mask unpleasant odors and flavors. 

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