Syrup maltodextrins

Improved stability towards oxidation of spray dried flavor oils was achieved by using a combination of a high-maltose syrup, maltodextrin and a high molecular weight, film-forming polysaccharide, such as starch octenylsuccinate or gum ara-bic.200 201 Emulsification performance of maltodextrins is improved by treatment with octenylsuccinic anhydride and aluminum sulfate. 

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. 

Anhydrous glucose Glucose monohydrate High-dextrose corn-syrup solids High-dextrose corn syrup Corn-syrup solids Corn syrups Maltodextrins Cornstarch... 

Absorption plots of oUgosaccharide separations are reproduced in Figure 1 (A maltodextrin, B glucose syrup), those of mono- and disaccharide separations in Figure 2. 

Kenyon, M.M. (1995). Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation, American Chemical Society symposium series, Vol. 590, pp 42-50, ISBN 0841231648. 

Maltodextrins, which are effectively a low DE glucose spray-dried syrup, are sometimes added to biscuits to enhance crispness. The low sweetness of the maltodextrins is a plus since they can be used in savoury biscuits where the sweetness of sugar would be inappropriate. 

Maltodextrins and Low-Dextrose-Equivalence Corn Syrup Solids... 

Maltodextrins and low DE corn syrup solids can be an important part of the matrix system for the encapsulation and drying of flavors. 

Maltodextrins and corn syrup solids are produced from starch, usually corn. The starch, which is almost pure carbohydrate, is cooked or pasted to open the granule and then hydrolyzed. Products can be made by hydrolyzing with acid or enzymes or with a combination of acid and enzymes. After the desired amount of hydrolysis has occurred, the reaction is stopped, and the product is filtered to remove insoluble materials and then dried. 

Maltodextrins and corn syrup solids are most often defined by their dextrose equivalence (DE). DE is a measure of the degree of hydrolysis of the starch molecule which compares the reducing power of the sugar groups as compared to the reducing power of an equal weight of glucose present. 

Other methods that are used to characterize maltodextrins and corn syrup solids include liquid chromatography which can be used to quantify the relative amounts of shorter chain polymers found in a particular DE product. Maltodextrins and corn syrup solids are made up of polymers of anhydroglucose units having varied chain lengths rather than one particular polymer size (Table I). 

This relative molecular size difference between starch and the hydrolysis sugars gives maltodextrins and corn syrup solids their valuable functional properties for the flavor industry. 

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. 

Viscosity. Viscosity and solubility may be the two most important characteristics of an encapsulation matrix ingredient. The increase in solids to the dryer at a constant solids/flavor ratio can greatly increase the economic efficiency of an operation. Most processing systems have a maximum viscosity at which they can operate. Proper atomization may also affect the flavor retention (Reineccius and Bangs 1985). The low viscosity of maltodextrins and corn syrup solids is shown in Figure 2. The viscosity of these products... 

Figure 2. Viscosity of Maltodextrin and Corn Syrup Solids Solutions at Varied Percent Solids.

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. 

Low Cost-Reliable Supply. Maltodextrins and corn syrup solids carry a much lower cost than almost all other encapsulating matrix ingredients, They are produced both in the U.S. and in foreign countries by several suppliers, so they are readily available. When used alone or as one of a combination of encapsulation matrix ingredients, maltodextrins and corn syrup solids are an effective part of the encapsulating system. 

One of the primary variables which influences the recoveries of volatile flavor and aroma chemicals during spray drying is the wall material. Utilization of spray dried flavors in food systems presents further constraints on the wall material selection process. Of the food grade polymers available to the manufacturer of spray dried flavorings (i.e., gum acacia, lipophilic starches, maltodextrins, corn syrup solids), no single wall material exhibits the ideal traits deemed necessary for this economically important process. 

The shelf-life of virtually all the encapsulated orange oils was quite good. Assuming a Q q of 2.4 (1 ), one would predict a shelf-life of about 7 months at 70°F for the worst product (amylomaize) and at least 14 months for the better products (corn, wheat, rice, waxy corn, and cassava). Considering that there was no antioxidant in these encapsulated products, the shelf-lives are very good. This work supports the observations of Anandaraman and Reineccius (1 ) that high DE maltodextrin or glucose syrup solids provide excellent barrier properties and produce encapsulated citrus oils with excellent shelf-life. 

This study supports the hypothesis that high DE maltodextrins and syrup solids permit the formation of encapsulated products with excellent stability to oxidation. Different enzyme-hydrolyzed starches yielded encapsulated orange oils which varied in stability amylomaize and potato maltodextrins exhibited the poorest stabilities while normal corn, waxy corn, cassava, rice, and wheat glucose syrup solids yielded the best and approximately equivalent shelf-lives. Based on oil retention during drying, amylomaize, wheat, rice, and cassava yielded satisfactory products. 

There are a wide variety of encapsulating agents available on the market. Modified food starches, maltodextrins, gums, proteins, corn syrups and sugars are popular choices (4-7). The selection of an encapsulating agent depends upon the chemical composition of the flavor, the encapsulation method, the desired properties of the final microcapsule and its end uses. Other considerations include cost and availability. 

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