{"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\/et\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Maltodekstriini kasutamine toiduainet\u00f6\u00f6stuses"},"content":{"rendered":"

Maltodekstriini kasutamine toiduainet\u00f6\u00f6stuses<\/h2>\n
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\"Maltodekstriini<\/p>\n

Maltodekstriini pealekandmine<\/span><\/h1>\n
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    Eess\u00f5na<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodekstriin, tuntud ka kui vees lahustuv v\u00f5i ens\u00fcmaatiline k\u00fclmtoode. Seda valmistatakse igasugustest t\u00e4rklistest toorainena ens\u00fcmaatilise protsessi abil madala kontrolliga h\u00fcdrol\u00fc\u00fcsi muundamise, puhastamise ja kuivatamise teel. Toorainena kasutatakse t\u00e4rkliserikkaid maisi- ja riisit\u00e4rklisi. V\u00f5ib kasutada ka rafineeritud t\u00e4rklist, n\u00e4iteks maisit\u00e4rklist, nisut\u00e4rklist, tapiokit\u00e4rklist. Praegu valmistatakse meie riigis k\u00f5ik linnase- ja viimistlustooted maisist, riisist ja muust ens\u00fcmaatilise protsessi abil.<\/p>\n

    1970. aastal defineeris Veberbacher maltodekstriini j\u00e4rgmiselt: toode, mis on valmistatud t\u00e4rklisest, mille kontrollitud h\u00fcdrol\u00fc\u00fcs on alla 20% DE-s, mida nimetatakse linnaseekstraktiks ja essentsiks. Ameerika \u00dchendriikides kasutatakse maisit\u00e4rklise h\u00fcdrol\u00fc\u00fcsi toorainena s\u00fcsivesikute pihustuskuivatamise teel saadud toodet nimega \"Malrin\" (Malrin), mille tooteseeria v\u00e4\u00e4rtus on 5% kuni 20 % ja toote spetsifikatsioone nimetatakse MD50, MD100, MD150, MD200 jne.<\/p>\n

    Maltodekstriini pealekandmine<\/p>\n

    Maltodekstriini ainulaadsete f\u00fc\u00fcsikaliste ja keemiliste omaduste t\u00f5ttu kasutatakse neid laialdaselt toiduainet\u00f6\u00f6stuses. Viimastel aastatel on linnaste ja kontsentraatide arv ja mitmekesisus suurenenud, mis on aidanud kaasa toiduainet\u00f6\u00f6stuse arengule.<\/p>\n

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      Maltodekstriini omadused<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Maltodekstriini peamised omadused on otseselt seotud h\u00fcdrol\u00fc\u00fcsi kiirusega (DE-v\u00e4\u00e4rtus), seega DE-v\u00e4\u00e4rtus ei n\u00e4ita mitte ainult h\u00fcdrol\u00fc\u00fcsi astet, vaid on ka oluline n\u00e4itaja toote omaduste kontrollimiseks. DE-v\u00e4\u00e4rtuse ja linnaste ning viimistlustoodete f\u00fc\u00fcsikaliste omaduste vahelise seose m\u00f5istmine on kasulik linnaste ja viimistlustoodete \u00f5igeks valikuks ja kasutamiseks.<\/p>\n

      Kui maltodekstriini DE v\u00e4\u00e4rtus on 4%-6 %, on suhkrusisaldus suurem kui tetrasahhariidil. Kui DE v\u00e4\u00e4rtus on 9%-12 %, on madalmolekulaarsete s\u00fcsivesikute osakaal v\u00e4iksem, kuid k\u00f5rgmolekulaarsete s\u00fcsivesikute osakaal suurem. Seet\u00f5ttu on sellisel tootel magus maitse puudub, seda ei niisutata kergesti ega pruunistuda kergesti. Kui DE v\u00e4\u00e4rtus on vahemikus 13% kuni 17 %, on toote magusus, niiskus, redutseerivate suhkrute suhe, pruunistumine ja lahustuvus madalam. Kui DE v\u00e4\u00e4rtus on 18%-22 %, on tootel magus maitse, niiskuseimavus, redutseerivate suhkrute suhe \u00f5ige, pruunistumisreaktsioon ja hea lahustuvus. Toiduainetes kasutamisel ei teki viskoossust suurendavat efekti.<\/p>\n

      Maltodekstriini pealekandmine<\/p>\n

      Ens\u00fcmaatilise ja happelise maltodekstriini peamine erinevus seisneb selles, et need ei sadesta pika ahelaga am\u00fcloosi, seega ei teki valget sadest, mis suurendab oluliselt linnase ja linnase kaubanduslikku v\u00e4\u00e4rtust.<\/p>\n

      ENS\u00dcMAATNE Maltodekstriin vajub vees kiiresti, langeb p\u00f5hja ja liigub j\u00e4rk-j\u00e4rgult \u00fcles-alla, lahustab veidi v\u00e4hem suhkrut, kuid on paremini h\u00fcdreeritud. Kui vesi on imendunud, on selle v\u00f5ime vett s\u00e4ilitada tugev. See on maltodekstriini oluline omadus, mida sageli kasutatakse.<\/p>\n

      Maltodekstriini toodete v\u00e4limus on valge, mittekristalne ning peamised omadused on hea voolavus, iseloomuliku l\u00f5hna puudumine, hea lahustuvus, sobiv viskoossus, kuumakindlus, mittepruunistumine, madal h\u00fcgroskoopsus, mitteaglomeerumine isegi kontsentreeritud tingimustes. See on hea kandja igat liiki magusainete, l\u00f5hna- ja maitseainete ning t\u00e4iteainete jaoks. Samuti on sellel hea emulgeeriv ja paksendav toime. Hea kile moodustav toime aitab v\u00e4ltida toote deformeerumist ja parandada toote v\u00e4limust. See on inimkehas kergesti seeditav ja imenduv. Sellel on hea stabiliseeriv toime toidu- ja joogivahule, head happe- ja soolakindlad omadused, see p\u00e4rsib kristallilise suhkru kristalliseerumist ning sellel on m\u00e4rkimisv\u00e4\u00e4rne liivakindel ja sulgumiskindel funktsioon.<\/p>\n

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        MALTODEKSTRIINI TOOTMISE OMADUSED<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodekstriini valmistatakse t\u00e4rklisest ens\u00fcmaatilise h\u00fcdrol\u00fc\u00fcsi teel. T\u00e4rklis on s\u00fcsivesik, mis koosneb paljudest gl\u00fckoosimolekulidest, millest enamik on seotud A-(L,4) sidemetega ja m\u00f5ned \u03b1-(1,6) sidemetega. Termostabiilse A-am\u00fclaasi poolt katal\u00fc\u00fcsitud t\u00e4rklise h\u00fcdrol\u00fc\u00fcs on v\u00e4ga spetsiifiline. See t\u00e4hendab, et teatud t\u00fc\u00fcpi h\u00fcdrol\u00fc\u00fcsil ja gl\u00fckosiidsidemete teatud omaduste t\u00f5ttu h\u00fcdrol\u00fc\u00fcsub ainult t\u00e4rklis, kuid ei lagunda valku, tselluloosi jne. Seega kasutatakse linnast ja riisi toorainena, h\u00fcdrol\u00fc\u00fcsitakse ja vedeldatakse, v\u00e4rvitustatakse, filtreeritakse, ioonvahetuse teel, vaakumkondenseeritakse ja pihustuskuivatatakse. Piimapulbri tootmise viimane etapp, nagu vaakumkontsentreerimine, pihustuskuivatamine, on sama, mis praegune piimapulbri tootmisprotsess. Maltodekstriini tootmine seisneb selles, et 50-60% suhkrulahus kontsentreeritakse umbes 60 \u00b0C juures k\u00f5rgsurvepumba abil (r\u00f5hk 13\u201317 MPA\/cm2) ja seej\u00e4rel viiakse see kuivatustornis kokkupuutesse 140\u2013150 \u00b0C kuuma \u00f5huga. P\u00e4rast kuivatamist saadakse pulbriline toode, mille niiskusesisaldus on alla 6%. N\u00e4ivtihedus on alla 0,5 g\/cm3. See on veega kokkupuutel kergesti dispergeeruv ja lahustuv.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Maltodekstriini kasutamine toiduainet\u00f6\u00f6stuses Maltodekstriini kasutamine Eess\u00f5na Maltodekstriin, mida tuntakse ka kui vees lahustuvat v\u00f5i ens\u00fcmaatilist k\u00fclma. See on valmistatud igasugusest t\u00e4rklisest kui toorainest, ens\u00fcmaatilise protsessi abil madala kontrollh\u00fcdrol\u00fc\u00fcsi muundamise, puhastamise, kuivatamise teel. Toorainena kasutatakse t\u00e4rklist sisaldavat maisi, riisi jne. V\u00f5ib olla ka [...]<\/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\/et\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\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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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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