Sucrose maltodextrin

Antipova, A.S., Semenova, M.G. (1997a). Effect of neutral carbohydrate structure in the set glucose / sucrose / maltodextrin / dextran on protein surface activity at the air-water interface. Food Hydrocolloids, 11, 71-77. 

Sucrose-maltodextrin coprecipitate Des-Tab , Dipac , Nu-Tab Good flow properties, moisture sensitive... 

Instant coffee Wheat flour Rye flour Corn starch Soy protein Malic acid Granular sucrose Ground roasted coffee Lactose monohydrate, spray-dried lactose, and sodium chloride OK Potato starch and granules Sucrose Maltodextrin Sodium chloride... 

K.C. Patel, X.D. Chen, S.X.Q. Lin, B. Adhikari, A composite reaction engineering approach to drying of aqueous droplets containing sucrose, maltodextrin (DE6) and their mixtures, AIChE Journal, 55 (2009) 217-231. 

Spray Drying. Spray-dry encapsulation processes (Fig. 7) consist of spraying an intimate mixture of core and shell material into a heated chamber where rapid desolvation occurs to thereby produce microcapsules (24,25). The first step in such processes is to form a concentrated solution of the carrier or shell material in the solvent from which spray drying is to be done. Any water- or solvent-soluble film-forming shell material can, in principle, be used. Water-soluble polymers such as gum arable, modified starch, and hydrolyzed gelatin are used most often. Solutions of these shell materials at 50 wt % soHds have sufficiently low viscosities that they stiU can be atomized without difficulty. It is not unusual to blend gum arable and modified starch with maltodextrins, sucrose, or sorbitol. 

Blend sucrose and the maltodextrin until a homogenous mix is achieved. 

Two extrusion products, regular and sucrose-free (abbreviated Reg and SF) Duraromes, were encapsulated at MCP Foods using patented processing parameters (14). The SF matrix was composed of maltodextrin, polyhydric alcohols and emulsifiers, while the Reg matrix consisted of maltodextrin, sucrose and emulsifiers. 

The majority of dextrans in nature are produced extracellularly via dextran-sucrase from sucrose by several lactic acid bacteria, principally Leuconostoc and Streptococcus species [13]. Dextran is also synthesised by dextrinase of different Gluconobacter species [56]. Referring to this enzyme, fermentation of maltodextrins leads to a- —4) branched dextrans with comparatively lower Mw. However, dextransucrase from Leuconostoc mesenteroid.es NRRL B-512F has attracted most interest because of commercial use. 

Maltodextrins of varying molecular weights are plasticized by water and decrease the glass transition temperature. Maltodextrins retard the crystallization of amorphous sucrose and at high concentrations totally inhibit sucrose crystallization (Roos and Karel 1991c). 

The USPNF 23 states that compressible sugar contains not less than 95.0% and not more than 98.0% of sucrose (C12H22O11). It may contain starch, maltodextrin, or invert sugar, and may contain a suitable lubricant. 

Compressible sugar is prepared by cocrystallization of sucrose with other excipients such as maltodextrin. Compressible sugar may also be prepared using a dry granulation process. 

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