{"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\/es\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Aplicaci\u00f3n de la maltodextrina en la industria alimentaria"},"content":{"rendered":"

Aplicaci\u00f3n de la maltodextrina en la industria alimentaria<\/h2>\n
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\"Aplicaci\u00f3n<\/p>\n

Aplicaci\u00f3n de la maltodextrina<\/span><\/h1>\n
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  1. \n

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

    La maltodextrina, tambi\u00e9n conocida como maltodextrina hidrosoluble o enzim\u00e1tica, se elabora a partir de diversos tipos de almid\u00f3n, mediante procesos enzim\u00e1ticos con un bajo grado de hidr\u00f3lisis controlada, conversi\u00f3n, purificaci\u00f3n y secado. Las materias primas utilizadas son almid\u00f3n de ma\u00edz, arroz, etc. Tambi\u00e9n se pueden utilizar almidones refinados, como almid\u00f3n de ma\u00edz, almid\u00f3n de trigo y almid\u00f3n de tapioca. Actualmente, los productos de malteado y acabado que se producen en nuestro pa\u00eds se elaboran a partir de ma\u00edz, arroz, etc., mediante procesos enzim\u00e1ticos.<\/p>\n

    En 1970 Veberbacher defini\u00f3 la maltodextrina como: un producto hecho de almid\u00f3n con una hidr\u00f3lisis controlada de menos de 20% de la DE se llama malta y esencia. Los Estados Unidos como materia prima para la hidr\u00f3lisis del almid\u00f3n de ma\u00edz, obtenido por secado por pulverizaci\u00f3n de carbohidratos producto llamado \"Malrin\" (Malrin), el valor de su serie de productos de 5% a 20 %, las especificaciones del producto se denominan MD50, MD100, MD150, MD200, etc.<\/p>\n

    Aplicaci\u00f3n de la maltodextrina<\/p>\n

    Debido a sus propiedades f\u00edsicas y qu\u00edmicas \u00fanicas, la maltodextrina se utiliza ampliamente en la industria alimentaria. En los \u00faltimos a\u00f1os, se ha observado un aumento en la cantidad y variedad de maltas y concentrados, lo que ha contribuido al desarrollo de la industria alimentaria.<\/p>\n

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    1. \n

      Caracter\u00edsticas de la maltodextrina<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Las principales caracter\u00edsticas de la maltodextrina est\u00e1n directamente relacionadas con la tasa de hidr\u00f3lisis (valor DE), por lo que el valor DE no solo indica el grado de hidr\u00f3lisis, sino que tambi\u00e9n es un \u00edndice importante para controlar las propiedades del producto. Comprender la relaci\u00f3n entre el valor DE y las propiedades f\u00edsicas de las maltas y los productos de acabado es beneficioso para la selecci\u00f3n y aplicaci\u00f3n adecuadas de maltas y productos de acabado.<\/p>\n

      Cuando el valor DE de la maltodextrina es 4%-6 %, la composici\u00f3n de az\u00facar es mayor que la del tetrasac\u00e1rido, cuando el valor DE es 9%-12 %, la proporci\u00f3n de carbohidratos de bajo peso molecular es menor, pero los carbohidratos de alto peso molecular son mayores. Por lo tanto, este tipo de productos sin sabor dulce, no es f\u00e1cil de humedecer, dif\u00edcil de dorar. Cuando el valor DE est\u00e1 entre 13% y 17 %, es menor en dulzura, humedad, proporci\u00f3n de az\u00facar reductor, pardeamiento y solubilidad. Cuando el valor DE es 18%-22 %, tiene un sabor dulce, absorci\u00f3n de humedad, proporci\u00f3n adecuada de az\u00facar reductor, reacci\u00f3n de pardeamiento y buena solubilidad. El uso en alimentos no producir\u00e1 el efecto que aumenta la viscosidad.<\/p>\n

      Aplicaci\u00f3n de la maltodextrina<\/p>\n

      La principal diferencia entre la maltodextrina enzim\u00e1tica y la \u00e1cida es que no precipitan la amilosa de cadena larga, por lo que no se produce ning\u00fan precipitado blanco, lo que aumenta enormemente el valor comercial de la malta y la malta.<\/p>\n

      La maltodextrina enzim\u00e1tica se absorbe r\u00e1pidamente en el agua, se deposita en el fondo y sube y baja gradualmente. Disuelve un poco menos de az\u00facar, pero hidrata mejor. Una vez absorbida el agua, retiene mejor el agua. Esta es una caracter\u00edstica importante de la maltodextrina, que se utiliza con frecuencia.<\/p>\n

      La apariencia de los productos de maltodextrina es blanca, no cristalina, y las propiedades principales son buena fluidez, sin olor peculiar, buena solubilidad, viscosidad apropiada, resistencia al calor, no pardeamiento, baja higroscopicidad, no aglomeraci\u00f3n, incluso en condiciones concentradas Es un buen portador para todo tipo de edulcorantes, aromatizantes y agentes de relleno. Tambi\u00e9n tiene un buen efecto emulsionante y espesante El buen rendimiento de formaci\u00f3n de pel\u00edcula puede evitar que el producto se deforme y mejorar la apariencia del producto. Es f\u00e1cil de digerir y absorber por el cuerpo humano Tiene un buen efecto estabilizador en espumas de alimentos y bebidas, buenas propiedades de resistencia al \u00e1cido y a la sal, inhibiendo la cristalizaci\u00f3n del az\u00facar cristalino, la notable funci\u00f3n de resistencia a la arena y al cierre.<\/p>\n

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      1. \n

        CARACTER\u00cdSTICAS DE LA PRODUCCI\u00d3N DE MALTODEXTRINA<\/span><\/h2>\n<\/li>\n<\/ol>\n

        La maltodextrina se fabrica a partir del almid\u00f3n mediante hidr\u00f3lisis enzim\u00e1tica. El almid\u00f3n es un carbohidrato formado por muchas mol\u00e9culas de glucosa, la mayor\u00eda de las cuales est\u00e1n unidas por enlaces A-(L, 4) y unas pocas por enlaces a-(1,6). La hidr\u00f3lisis del almid\u00f3n catalizada por la A-amilasa termoestable es altamente espec\u00edfica. Es decir, solo de cierta manera en un cierto tipo de hidr\u00f3lisis y una cierta parte de las propiedades espec\u00edficas de los enlaces glucos\u00eddicos, la hidr\u00f3lisis solo del almid\u00f3n, no descompone las prote\u00ednas, la celulosa, etc. Entonces, la malta y el arroz se utilizan como materia prima, se hidrolizan y se lic\u00faan, se decoloran, se filtran, se intercambian i\u00f3nicamente, se condensan al vac\u00edo y se secan por pulverizaci\u00f3n. La \u00faltima parte de la producci\u00f3n de leche en polvo, como la concentraci\u00f3n al vac\u00edo, el secado por pulverizaci\u00f3n y el proceso actual de producci\u00f3n de leche en polvo es el mismo. La producci\u00f3n de maltodextrina es que la soluci\u00f3n de az\u00facar 50-60% se concentra a aproximadamente 60 \u00b0C mediante una bomba de alta presi\u00f3n (la presi\u00f3n es de 13-17 MPA\/cm2) y luego se pone en contacto con aire caliente a 140-150 \u00b0C en la torre de secado. Despu\u00e9s del secado, se obtiene el producto en polvo con un contenido de humedad inferior a 6%. La densidad aparente es inferior a 0,5 g\/cm3. Es f\u00e1cil de dispersar y disolver cuando se expone al agua.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Aplicaci\u00f3n de la maltodextrina en la industria alimentaria Aplicaci\u00f3n de la maltodextrina Prefacio Maltodextrina, tambi\u00e9n conocido como soluble en agua o frialdad enzim\u00e1tica. Est\u00e1 hecho de todo tipo de almid\u00f3n como materias primas, por el proceso enzim\u00e1tico a un bajo grado de control de la conversi\u00f3n de hidr\u00f3lisis, purificaci\u00f3n, secado. Las materias primas son el ma\u00edz con almid\u00f3n, arroz y as\u00ed sucesivamente. Tambi\u00e9n puede ser [...]<\/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\/es\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\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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