{"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\/da\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Anvendelse af maltodextrin i f\u00f8devareindustrien"},"content":{"rendered":"

Anvendelse af maltodextrin i f\u00f8devareindustrien<\/h2>\n
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\"Anvendelse<\/p>\n

Anvendelse af maltodextrin<\/span><\/h1>\n
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  1. \n

    Forord<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodextrin, ogs\u00e5 kendt som vandopl\u00f8selig eller enzymatisk kulde. Det er lavet af alle former for stivelse som r\u00e5materialer, ved den enzymatiske proces til en lav grad af kontrolhydrolyseomdannelse, rensning, t\u00f8rring. R\u00e5materialerne er stivelsesholdig majs, ris og s\u00e5 videre. Kan ogs\u00e5 raffineres stivelse, s\u00e5som majsstivelse, hvedestivelse, Tapioca-stivelse. P\u00e5 nuv\u00e6rende tidspunkt er de malt- og efterbehandlingsprodukter, der produceres i vores land, alle lavet af majs, ris og s\u00e5 videre ved enzymatisk proces.<\/p>\n

    I 1970 definerede Veberbacher maltodextrin som: et produkt fremstillet af stivelse med en kontrolleret hydrolyse p\u00e5 mindre end 20% af DE kaldes malt og essens. USA som et r\u00e5materiale til hydrolyse af majsstivelse, opn\u00e5et ved sprayt\u00f8rring af kulhydratprodukt ved navn \"Malrin\" (Malrin), v\u00e6rdien af sin serie af produkter fra 5% til 20 %, produktspecifikationerne kaldet MD50, MD100, MD150, MD200 og s\u00e5 videre.<\/p>\n

    Anvendelse af maltodextrin<\/p>\n

    P\u00e5 grund af maltodextrins unikke fysiske og kemiske egenskaber anvendes de i vid udstr\u00e6kning i f\u00f8devareindustrien. I de senere \u00e5r er der sket en stigning i antallet og variationen af malte og koncentrater, hvilket har bidraget til udviklingen af f\u00f8devareindustrien.<\/p>\n

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    1. \n

      Maltodextrins egenskaber<\/span><\/h2>\n<\/li>\n<\/ol>\n

      De vigtigste egenskaber ved maltodextrin er direkte relateret til hydrolysehastigheden (DE-v\u00e6rdi), s\u00e5 DE-v\u00e6rdien angiver ikke kun graden af hydrolyse, men er ogs\u00e5 et vigtigt indeks til at kontrollere produktegenskaberne. Forst\u00e5else af forholdet mellem DE-v\u00e6rdi og fysiske egenskaber for malt og efterbehandlingsprodukter er gavnlig for korrekt udv\u00e6lgelse og anvendelse af malt og efterbehandlingsprodukter.<\/p>\n

      N\u00e5r DE-v\u00e6rdien af maltodextrin er 4%-6 %, er sukkersammens\u00e6tningen alle st\u00f8rre end tetrasaccharid, n\u00e5r DE-v\u00e6rdien er 9%-12 %, er andelen af lavmolekyl\u00e6rt kulhydrat mindre, men h\u00f8jmolekyl\u00e6rt kulhydrat er mere. Derfor er denne slags produkter uden s\u00f8d smag, ikke lette at d\u00e6mpe, sv\u00e6re at brune. N\u00e5r DE-v\u00e6rdien er mellem 13% og 17 %, er den lavere med hensyn til s\u00f8dme, fugtighed, forholdet mellem reducerende sukker, bruning og opl\u00f8selighed. N\u00e5r DE-v\u00e6rdien er 18%-22 %, har den en s\u00f8d smag, fugtoptagelse, korrekt forhold mellem reducerende sukker, bruningsreaktion og god opl\u00f8selighed. Brug i f\u00f8devarer giver ikke den effekt, der \u00f8ger viskositeten.<\/p>\n

      Anvendelse af maltodextrin<\/p>\n

      Den st\u00f8rste forskel mellem enzymatisk og surt maltodextrin er, at de ikke udf\u00e6lder langk\u00e6det amylose, s\u00e5 der produceres ikke noget hvidt bundfald, hvilket i h\u00f8j grad \u00f8ger den kommercielle v\u00e6rdi af malt og malt.<\/p>\n

      ENZYMATIC Maltodextrin synker hurtigt i vand, falder til bunds og bev\u00e6ger sig gradvist op og ned, opl\u00f8ser lidt mindre sukker, men er bedre hydreret. N\u00e5r f\u00f8rst vandet er absorberet, er evnen til at holde p\u00e5 vandet st\u00e6rk. Det er en vigtig egenskab ved maltodextrin, som ofte bruges.<\/p>\n

      Maltodextrinprodukter ser hvide, ikke-krystallinske ud, og de vigtigste egenskaber er god flydeevne, ingen s\u00e6rlig lugt, god opl\u00f8selighed, korrekt viskositet, varmebestandighed, ikke-brunfarvning, lav hygroskopicitet, ikke-agglomerat, selv under koncentrerede forhold Det er en god b\u00e6rer for alle former for s\u00f8demiddel, smagsstof og fyldstof. Det har ogs\u00e5 en god emulgerende og fortykkende effekt God filmdannende ydeevne kan forhindre produktet i at blive deformeret og forbedre produktets udseende. Det er let at ford\u00f8je og absorbere af menneskekroppen Det har en god stabiliserende effekt p\u00e5 skum af mad og drikke, gode syrebestandige og saltbestandige egenskaber, h\u00e6mmer krystallen af krystallinsk sukker, den bem\u00e6rkelsesv\u00e6rdige funktion af sandmodstand og lukningsmodstand.<\/p>\n

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      1. \n

        EGENSKABER VED MALTODEXTRINPRODUKTION<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodextrin fremstilles af stivelse ved enzymatisk hydrolyse. Stivelse er et kulhydrat, der best\u00e5r af mange glukosemolekyler, hvoraf de fleste er forbundet med A-(L,4)-bindinger og nogle f\u00e5 med a-(1,6)-bindinger. Hydrolysen af stivelse, der katalyseres af termostabil A-amylase, er meget specifik. Det vil sige, at kun p\u00e5 en bestemt m\u00e5de i en bestemt type hydrolyse og en bestemt del af de specifikke egenskaber ved glykosidiske bindinger hydrolyseres kun stivelse, nedbrydes ikke protein, cellulose og s\u00e5 videre. S\u00e5 malt og ris bruges som r\u00e5materiale, hydrolyseres og fort\u00e6ttes, afkoloreres, filtreres, ionbyttes, vakuumkondenseres og sprayt\u00f8rres. Den sidste del af produktionen af m\u00e6lkepulver, s\u00e5som vakuumkoncentration, sprayt\u00f8rring og den nuv\u00e6rende m\u00e6lkepulverproduktionsproces, er den samme. Produktionen af maltodextrin er, at 50-60% sukkeropl\u00f8sning koncentreres ved ca. 60 \u00b0C med h\u00f8jtrykspumpe (trykket er 13-17 MPA \/ cm2) og derefter kommer i kontakt med 140-150 \u00b0C varm luft i t\u00f8rret\u00e5rnet. Efter t\u00f8rring opn\u00e5s pulverproduktet med et fugtindhold under 6% Den tilsyneladende t\u00e6thed er mindre end 0,5 g \/ cm 3. Det er let at sprede og opl\u00f8se, n\u00e5r det uds\u00e6ttes for vand.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        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. Can also be [\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\/da\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\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. 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