{"id":4273,"date":"2024-09-28T23:47:05","date_gmt":"2024-09-28T15:47:05","guid":{"rendered":"https:\/\/www.ficchem.com\/?p=4273"},"modified":"2024-10-31T11:53:13","modified_gmt":"2024-10-31T03:53:13","slug":"application-of-maltodextrin-in-food-industry","status":"publish","type":"post","link":"https:\/\/www.ficchem.com\/cs\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Aplikace maltodextrinu v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu"},"content":{"rendered":"

Aplikace maltodextrinu v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu<\/h2>\n
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\"Aplikace<\/p>\n

Aplikace maltodextrinu<\/span><\/h1>\n
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  1. \n

    P\u0159edmluva<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodextrin, tak\u00e9 zn\u00e1m\u00fd jako ve vod\u011b rozpustn\u00fd nebo enzymatick\u00fd maltodextrin. Vyr\u00e1b\u00ed se ze v\u0161ech druh\u016f \u0161krobu jako suroviny enzymatick\u00fdm procesem s n\u00edzk\u00fdm stupn\u011bm kontrolovan\u00e9 hydrol\u00fdzy, p\u0159em\u011bny, \u010di\u0161t\u011bn\u00ed a su\u0161en\u00ed. Surovinami jsou \u0161kroby z kuku\u0159ice, r\u00fd\u017ee atd. M\u016f\u017ee b\u00fdt tak\u00e9 rafinovan\u00fd \u0161krob, jako je kuku\u0159i\u010dn\u00fd \u0161krob, p\u0161eni\u010dn\u00fd \u0161krob, tapiokov\u00fd \u0161krob. V sou\u010dasn\u00e9 dob\u011b se sladovac\u00ed a kone\u010dn\u00e9 produkty vyr\u00e1b\u011bn\u00e9 v na\u0161\u00ed zemi vyr\u00e1b\u011bj\u00ed z kuku\u0159ice, r\u00fd\u017ee atd. enzymatick\u00fdm procesem.<\/p>\n

    V roce 1970 Veberbacher definoval maltodextrin jako: produkt vyroben\u00fd ze \u0161krobu s \u0159\u00edzenou hydrol\u00fdzou ni\u017e\u0161\u00ed ne\u017e 20% DE se naz\u00fdv\u00e1 sladov\u00e1 esence. Ve Spojen\u00fdch st\u00e1tech se jako surovina pro hydrol\u00fdzu kuku\u0159i\u010dn\u00e9ho \u0161krobu, z\u00edskan\u00e9ho su\u0161en\u00edm rozpra\u0161ov\u00e1n\u00edm, pou\u017e\u00edv\u00e1 produkt s n\u00e1zvem \u201eMalrin\u201c (Malrin), hodnota jeho \u0159ady produkt\u016f se pohybuje od 5% do 20%, specifikace produktu jsou ozna\u010dov\u00e1ny jako MD50, MD100, MD150, MD200 atd.<\/p>\n

    Aplikace maltodextrinu<\/p>\n

    D\u00edky jedine\u010dn\u00fdm fyzik\u00e1ln\u00edm a chemick\u00fdm vlastnostem maltodextrinu se hojn\u011b pou\u017e\u00edvaj\u00ed v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu. V posledn\u00edch letech do\u0161lo k n\u00e1r\u016fstu po\u010dtu a rozmanitosti slad\u016f a koncentr\u00e1t\u016f, co\u017e p\u0159isp\u011blo k rozvoji potravin\u00e1\u0159sk\u00e9ho pr\u016fmyslu.<\/p>\n

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    1. \n

      Vlastnosti maltodextrinu<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Hlavn\u00ed vlastnosti maltodextrinu p\u0159\u00edmo souvis\u00ed s rychlost\u00ed hydrol\u00fdzy (hodnotou DE), tak\u017ee hodnota DE nejen ud\u00e1v\u00e1 stupe\u0148 hydrol\u00fdzy, ale je tak\u00e9 d\u016fle\u017eit\u00fdm ukazatelem pro \u0159\u00edzen\u00ed vlastnost\u00ed produktu. Pochopen\u00ed vztahu mezi hodnotou DE a fyzik\u00e1ln\u00edmi vlastnostmi slad\u016f a kone\u010dn\u00fdch produkt\u016f je prosp\u011b\u0161n\u00e9 pro spr\u00e1vn\u00fd v\u00fdb\u011br a aplikaci slad\u016f a kone\u010dn\u00fdch produkt\u016f.<\/p>\n

      Pokud je hodnota DE maltodextrinu 4%-6 %, je slo\u017een\u00ed cukr\u016f vy\u0161\u0161\u00ed ne\u017e u tetrasacharidu. Pokud je hodnota DE 9%-12 %, je pod\u00edl n\u00edzkomolekul\u00e1rn\u00edch sacharid\u016f men\u0161\u00ed, ale vysokomolekul\u00e1rn\u00edch sacharid\u016f v\u00edce. Proto tento druh v\u00fdrobk\u016f bez sladk\u00e9 chuti nenavlh\u00e1v\u00e1 a h\u016f\u0159e hn\u011bdne. Pokud je hodnota DE mezi 13% a 17 %, m\u00e1 ni\u017e\u0161\u00ed sladkost, vlhkost, pom\u011br redukuj\u00edc\u00edch cukr\u016f, hn\u011bdnut\u00ed a rozpustnost. Pokud je hodnota DE 18%-22 %, m\u00e1 sladkou chu\u0165, lep\u0161\u00ed absorpci vlhkosti, spr\u00e1vn\u00fd pom\u011br redukuj\u00edc\u00edch cukr\u016f, dobrou reakci hn\u011bdnut\u00ed a rozpustnost. Pou\u017eit\u00ed v potravin\u00e1ch nezp\u016fsob\u00ed zv\u00fd\u0161en\u00ed viskozity.<\/p>\n

      Aplikace maltodextrinu<\/p>\n

      Hlavn\u00ed rozd\u00edl mezi enzymatick\u00fdm a kysel\u00fdm maltodextrinem spo\u010d\u00edv\u00e1 v tom, \u017ee nesr\u00e1\u017eej\u00ed amyl\u00f3zu s dlouh\u00fdm \u0159et\u011bzcem, a proto nevznikaj\u00ed \u017e\u00e1dn\u00e9 b\u00edl\u00e9 sra\u017eeniny, co\u017e v\u00fdrazn\u011b zvy\u0161uje komer\u010dn\u00ed hodnotu sladu.<\/p>\n

      ENZYMATICK\u00dd Maltodextrin rychle kles\u00e1 ve vod\u011b, pad\u00e1 ke dnu a postupn\u011b se pohybuje nahoru a dol\u016f, rozpou\u0161t\u00ed o n\u011bco m\u00e9n\u011b cukru, ale je l\u00e9pe hydratovan\u00fd. Jakmile je voda absorbov\u00e1na, schopnost zadr\u017eovat vodu je siln\u00e1. To je d\u016fle\u017eit\u00e1 vlastnost maltodextrinu, kter\u00e1 se \u010dasto pou\u017e\u00edv\u00e1.<\/p>\n

      Vzhled maltodextrinov\u00fdch produkt\u016f je b\u00edl\u00fd, nekrystalick\u00fd, a jeho hlavn\u00ed vlastnosti jsou dobr\u00e1 tekutost, \u017e\u00e1dn\u00fd zvl\u00e1\u0161tn\u00ed z\u00e1pach, dobr\u00e1 rozpustnost, spr\u00e1vn\u00e1 viskozita, tepeln\u00e1 odolnost, nehn\u011bdne, n\u00edzk\u00e1 hygroskopi\u010dnost, netvo\u0159\u00ed aglomer\u00e1ty ani v koncentrovan\u00fdch podm\u00ednk\u00e1ch. Je dobr\u00fdm nosi\u010dem pro v\u0161echny druhy sladidel, ochucovadel a plnidel. M\u00e1 tak\u00e9 dobr\u00fd emulga\u010dn\u00ed a zahu\u0161\u0165ovac\u00ed \u00fa\u010dinek. Dobr\u00fd filmotvorn\u00fd \u00fa\u010dinek m\u016f\u017ee zabr\u00e1nit deformaci produktu a zlep\u0161it jeho vzhled. Je snadno straviteln\u00fd a vst\u0159ebateln\u00fd lidsk\u00fdm t\u011blem. M\u00e1 dobr\u00fd stabiliza\u010dn\u00ed \u00fa\u010dinek na p\u011bny potravin a n\u00e1poj\u016f, dobrou odolnost v\u016f\u010di kyselin\u00e1m a sol\u00edm, inhibuje krystalizaci krystalick\u00e9ho cukru a m\u00e1 pozoruhodnou funkci proti tvorb\u011b p\u00edsku a uzav\u00edr\u00e1n\u00ed.<\/p>\n

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      1. \n

        CHARAKTERISTIKA V\u00ddROBY MALTODEXTRINU<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodextrin se vyr\u00e1b\u00ed ze \u0161krobu enzymatickou hydrol\u00fdzou. \u0160krob je sacharid slo\u017een\u00fd z mnoha molekul gluk\u00f3zy, z nich\u017e v\u011bt\u0161ina je spojena vazbami A-(L,4) a n\u011bkolik vazbami a-(1,6). Hydrol\u00fdza \u0161krobu katalyzovan\u00e1 termostabiln\u00ed A-amyl\u00e1zou je vysoce specifick\u00e1. To znamen\u00e1, \u017ee hydrol\u00fdza prob\u00edh\u00e1 pouze ur\u010dit\u00fdm zp\u016fsobem, ur\u010dit\u00fdm typem hydrol\u00fdzy a ur\u010ditou \u010d\u00e1st\u00ed specifick\u00fdch vlastnost\u00ed glykosidick\u00fdch vazeb, hydrol\u00fdza pouze \u0161krobu, nerozklad b\u00edlkovin, celul\u00f3zy atd. Slad a r\u00fd\u017ee se tedy pou\u017e\u00edvaj\u00ed jako suroviny, hydrolyzuj\u00ed a zkapal\u0148uj\u00ed, odbarvuj\u00ed, filtruj\u00ed, podrobuj\u00ed se iontov\u00e9 v\u00fdm\u011bn\u011b, kondenzuj\u00ed ve vakuu a su\u0161\u00ed rozpra\u0161ov\u00e1n\u00edm. Druh\u00e1 \u010d\u00e1st v\u00fdroby su\u0161en\u00e9ho ml\u00e9ka, jako je vakuov\u00e9 zahu\u0161\u0165ov\u00e1n\u00ed, su\u0161en\u00ed rozpra\u0161ov\u00e1n\u00edm a sou\u010dasn\u00fd proces v\u00fdroby su\u0161en\u00e9ho ml\u00e9ka, je stejn\u00e1. V\u00fdroba maltodextrinu spo\u010d\u00edv\u00e1 v zahu\u0161t\u011bn\u00ed cukern\u00e9ho roztoku 50-60% p\u0159i teplot\u011b p\u0159ibli\u017en\u011b 60 \u00b0C pomoc\u00ed vysokotlak\u00e9ho \u010derpadla (tlak 13-17 MPa\/cm2) a n\u00e1sledn\u00e9m kontaktu s hork\u00fdm vzduchem o teplot\u011b 140-150 \u00b0C v su\u0161ic\u00ed v\u011b\u017ei. Po vysu\u0161en\u00ed se z\u00edsk\u00e1 pr\u00e1\u0161kov\u00fd produkt s obsahem vlhkosti ni\u017e\u0161\u00edm ne\u017e 6%. Sypn\u00e1 hustota je men\u0161\u00ed ne\u017e 0,5 g\/cm3. Snadno se disperguje a rozpou\u0161t\u00ed ve vod\u011b.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Aplikace maltodextrinu v potravin\u00e1\u0159sk\u00e9m pr\u016fmyslu Aplikace maltodextrinu P\u0159edmluva Maltodextrin, zn\u00e1m\u00fd tak\u00e9 jako ve vod\u011b rozpustn\u00fd nebo enzymatick\u00fd \u0161krob. Vyr\u00e1b\u00ed se ze v\u0161ech druh\u016f \u0161krobu jako suroviny enzymatick\u00fdm procesem s n\u00edzk\u00fdm stupn\u011bm kontrolovan\u00e9 hydrol\u00fdzy, p\u0159em\u011bny, \u010di\u0161t\u011bn\u00ed a su\u0161en\u00ed. Surovinami jsou \u0161krobovit\u00e9 kuku\u0159ice, r\u00fd\u017ee atd. M\u016f\u017ee b\u00fdt tak\u00e9 [\u2026]<\/p>","protected":false},"author":1,"featured_media":4274,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,111],"tags":[],"class_list":["post-4273","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-product-information"],"acf":[],"yoast_head":"\nApplication of Maltodextrin in food industry - Welcome to FIC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ficchem.com\/cs\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Application of Maltodextrin in food industry - Welcome to FIC\" \/>\n<meta property=\"og:description\" content=\"Application of Maltodextrin in food industry Application of\u00a0Maltodextrin Preface Maltodextrin, also known as water-soluble or enzymatic coldness. It is made of all kinds of starch as raw materials, by the enzymatic process to a low degree of control hydrolysis conversion, purification, drying. The raw materials are starchy corn, rice and so on. 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It is made of all kinds of starch as raw materials, by the enzymatic process to a low degree of control hydrolysis conversion, purification, drying. The raw materials are starchy corn, rice and so on. 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