Maltodextrin powders

Characteristics of Maltodextrin Powder Obtained at 150 C and Feed Rate of 15 kg/h... 

Figure 6.2a and b show the structure of foamed and non-foamed spray-dried maltodextrin powder at drying temperature 200 °C, respectively (Rabaeva, 2012). On analyzing Fig. 6.2b, particle structures can be observed with voids and inner bridges, which are similar to the foamed droplet structure shown in Fig. 6.1c. 

Figures 6.12-6.15 show example electron microscopy images of foamed and non-foamed detergent and maltodextrin powders for different drying temperatures. In these images, a significant difference can be observed in the structure of foamed and non-foamed spray-dried products, with foaming leading to an increase in particle diameter and the formation of a porous shell. Under certain drying...

Tab. 6.3 Final properties of maltodextrin powder (drying temperature 175 C final moisture content 1.2—3.5).

Sucralose is quite stable to heat over a wide range of pH. However, the pure white dry powder, when stored at high temperature, can discolor owing to release of small quantities of HCl. This can be remedied by blending it with maltodextrin (93) and other diluents. The commercial product can be a powder or a 25% concentrate in water, buffered at pH 4.4. The latter solution may be stored for up to one year at 40°C. At lower pH, there is minimal decomposition. For example, in a pH 3.0 cola carbonated soft drink stored at 40°C, there is less than 10% decomposition after six months. The degradation products are reported to be the respective chlorinated monosaccharides, 4-chloro-4-deoxy-galactose (13) and l,6-dichloro-l,6-dideoxy-fmctose (14) (94). 

Beetroot juice-based colors Beet powder, E 162 0.35% betanin Red beet juice, maltodextrin Bluish red Condiments, gelatin products, fruit preparations, sauces, candies, power beverage products... 

The FDA defines maltodextrin (C5Hi2O5)n 0 (CAS. Reg. No. 9050-36-6) as nonsweet, nutritive saccharide polymers that consist of D-glucose units linked primarily by alpha-1-4 bonds and that have dextrose equivalence (DE) less than 20. They are prepared as white powders or concentrated solutions by partial hydrolysis of corn starch with safe and suitable acids and/or enzymes (48FR51911, Nov. 15, 1983). 

Hygroscopicity. Maltodextrins and low DE corn syrup solids are very nonhygroscopic. Therefore, flavors dried with these products are free-flowing powders. Hygroscopicity does increase with higher DE s. Figure 1 shows the physical changes in several DE products that had equilibrated at various relative humidities. 

A powdered extract is made by replacing the moisture in a soft extract with an equal amount of a substrate such as calcium phosphate, starch or maltodextrin. The moisture is normally removed using a vacuum oven to avoid excessive thermal degradation of the extract. 

Maltodextrin occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water. It is a purified, concentrated, nutritive mixture of saccharide polymers obtained by the partial hydrolysis of edible starch. Powders or granules are freely soluble or readily dispersible in water. 

Powders and Granules Prepare an approximate 60% solution by dissolving 60 g of sample, accurately weighed, in water to a final total weight of 100 g. Heat the sample slightly, if necessary, to form a solution. Determine the refractive index of this solution at 20° or 45°, and use the tables for Maltodextrin, Appendix X, to obtain the percent Total Solids for the prepared solution. Calculate the Total Solids of the sample taken by the formula... 

Powder Lyophilization Insulin Starch-Carbopol 974P, maltodextrin-Carbopol 974P In rabbits The highest absolute bioavailability obtained was 14.4% 46... 

The maltodextrin solids are amorphous, white, or off-white powders or granules, which are non-sweet and odorless. The materials are processed by spray drying, fluidized bed agglomeration, and roller compaction to improve their handling properties. Maltodextrins are hygroscopic above 50% RH and need to be stored below... 

Maltodextrin occurs as a nonsweet, odorless, white powder or granules. The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases. The USPNF 23 states that it may be physically modified to improve its physical and functional characteristics. 

Several studies have shown that anthocyanin stability increases with decreased water content, i.e., decreasing water activity (aw) (Wrolstad, 2000). Dry anthocyanin powders (aw < 0.3) are stable for several years when stored in hermetically sealed containers (Jackman and Smith, 1996). This property is advantageous when anthocyanins are produced into dry products and powders. Zajac et al. (1992) reported anthocyanin losses of 14% after 15 months of storage of a dry powder from black currant extracts at 20°C. When starch syrup or maltodextrins were included as carriers during the drying of the extracts, the anthocyanin losses were reduced to 2% and 3%, respectively. 

If the flavouring is added as part of a premix with powder stabilisers and colours, powder flavourings are used. Except for vanilla, most powder flavourings are encapsulated spray-dried flavourings with maltodextrin and/or gum arabic as carriers. 

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