Maltodextrins applications

Flavor Release. Encapsulated flavors find uses throughout the food industry. One major example would be beverage dry mixes. Maltodextrins and corn syrup solids have excellent cold water solubility, so their use in encapsulated flavors will provide a rapid release of flavors used in beverage applications. Maltodextrins and low DE corn syrup solids also have very little flavor or sweetness of their own, form clear solutions, and virtually disappear once in an application. 

Many color reagents are applicable to the oligosaccharides. Some of those used are ammoniacal silver nitrate,60 resorcinol-hydrochloric acid for inulin hydrolyzates,137 acidic benzidine for maltodextrins,138 Bromo-phenol Blue or p-anisidine-hydrochloric acid for galactosiduronic acids,130 and alkaline copper reagent with phosphomolybdic acid for dextrins.71... 

The method (scheme 1) was targeted to the utilization of readily available carbohydrate sources such as lactose, maltose starch and maltodextrins. It was applicable largely to the preparation of the (S)-acid 1 and the lactone 2 since naturally occurring hexoses have almost exclusively the D-configuration and the C5 carbon becomes the chiral center in the dihydroxy acid. More recently, direct access to the (R)-isomers 4 and 5 was made possible by the development of a similar oxidation method using 5-linked pentoses as the starting compounds... 

Maltodextrins may be manufactured either by acid or by acid-enzyme processes. Maltodextrins produced by acid conversion of starch from dent com contain a high percentage of linear fragments, which may slowly reassociate into insoluble compounds causing haze in certain applications. 

Maltodextrin solutions are not evaporated to as low a solids level as is typical of most glucose syrups because the viscosity of the latter is extremely high (see Table 21.9). At the higher solids level of 43 or 44 Baume typical for com syrups, maltodextrin solutions would be extremely difficult to pump. It should also be noted that, since the water activity of maltodextrins at a given solids level is so much higher than that of other syrups, some care must be exercised in the handling of these products to prevent microbial fermentation. Commercial maltodextrins, as shown in Table 21.1,15 are used in applications where high viscosity coupled with a bland, neutral taste is desirable. 

Maltodextrin is also widely used in confectionery and food products, as well as personal care applications. See Table I. 

Low-cost maltodextrins (Mavg = 1200,1800,3600) can be combined with polyethylene glycol (PEG) to form aqueous two-phase systems which are useful for protein separations. The physical characteristics of these maltodextrin/FEG systems are similar in many respects to dextran/FEG systems. Maltodextrins are currently available for a hundredth of the cost of fractionated dextran making the large scale application of polymer-polymer aqueous two-phase extractions more likely. The physical characteristics of the maltodextrin/FEG two-phase systems are described in this paper along with their application towards the purification of yeast alcohol dehydrogenase. 

BOL Bolognese, B., Nerli, B., and Pico, G., Application of the aqueous two-phase systems of ethylene and propylene oxide copolymer-maltodextrin for protein purification, J. Chromatogr. B, 814, 347, 2005. 

In summary, the tested encapsulation method is applicable for other components and different concentrations (aromas, antioxidants, or other oil substances). Other possible supports may be proposed to replace maltodextrin and acacia gum as modified starch (Buffo et al., 2002), proteins, gums, or protective agents. 

Typical shell materials include gum acacia, maltodextrins, CDs, hydrophobically modified starch, and mixtures thereof. Other polysaccharides (alginate, carboxymethylcellulose, guar gum) and proteins (whey proteins, soy proteins, and sodium caseinate) may also be used nevertheless with lower application because of their low solubilities in water, although the addition of a small amount of these low solubility hydrocolloids has shown some beneficial effects on the stability of encapsulated ingredients (Gouin, 2004). 

Bosch-Reig, R, Marcote, M.J., Minana, M.D., and Cabello, M.L. 1992. Separation and identification of sugars and maltodextrines by thin layer chromatography Application to biological fluids and human milk, Talanta, 39 1493-1498. 

---