{"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\/fi\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Maltodekstriinin k\u00e4ytt\u00f6 elintarviketeollisuudessa"},"content":{"rendered":"

Maltodekstriinin k\u00e4ytt\u00f6 elintarviketeollisuudessa<\/h2>\n
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\"Maltodekstriini<\/p>\n

Maltodekstriinin k\u00e4ytt\u00f6<\/span><\/h1>\n
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  1. \n

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

    Maltodekstriini, joka tunnetaan my\u00f6s nimell\u00e4 vesiliukoinen tai entsymaattinen kylmyys. Se on valmistettu kaikenlaisista t\u00e4rkkelyksest\u00e4 raaka-aineina, entsymaattisella prosessilla alhaisen hydrolyysin valvontaan muuntaminen, puhdistus, kuivaus. Raaka-aineet ovat t\u00e4rkkelyspitoinen maissi, riisi ja niin edelleen. Voi olla my\u00f6s puhdistettua t\u00e4rkkelyst\u00e4, kuten maissit\u00e4rkkelyst\u00e4, vehn\u00e4t\u00e4rkkelyst\u00e4, tapiokat\u00e4rkkelyst\u00e4. T\u00e4ll\u00e4 hetkell\u00e4 maassamme tuotetut mallas- ja viimeistelytuotteet valmistetaan kaikki maissista, riisist\u00e4 ja niin edelleen entsymaattisella prosessilla.<\/p>\n

    Vuonna 1970 Veberbacher m\u00e4\u00e4ritteli maltodekstriinin seuraavasti: t\u00e4rkkelyksest\u00e4 valmistettua tuotetta, jossa t\u00e4rkkelyksen hallittu hydrolyysi on alle 20% DE, kutsutaan maltaaksi ja olemukseksi. Yhdysvallat raaka-aineena hydrolyysin maissit\u00e4rkkelyksen, saatu spray-kuivaamalla hiilihydraatteja tuote nimelt\u00e4 \"Malrin\" (Malrin), arvo sen sarjan tuotteita 5% 20 %, tuotespesifikaatioita kutsutaan MD50, MD100, MD150, MD200 ja niin edelleen.<\/p>\n

    Maltodekstriinin k\u00e4ytt\u00f6<\/p>\n

    Maltodekstriinin ainutlaatuisten fysikaalisten ja kemiallisten ominaisuuksien vuoksi niit\u00e4 k\u00e4ytet\u00e4\u00e4n laajalti elintarviketeollisuudessa. Viime vuosina maltaiden ja tiivisteiden m\u00e4\u00e4r\u00e4 ja valikoima on kasvanut, mik\u00e4 on edist\u00e4nyt elintarviketeollisuuden kehityst\u00e4.<\/p>\n

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    1. \n

      Maltodekstriinin ominaisuudet<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Maltodekstriinin t\u00e4rkeimm\u00e4t ominaisuudet liittyv\u00e4t suoraan hydrolyysinopeuteen (DE-arvo), joten DE-arvo ei ainoastaan ilmaise hydrolyysiastetta vaan on my\u00f6s t\u00e4rke\u00e4 indeksi tuotteen ominaisuuksien hallinnassa. DE-arvon ja maltaiden ja lopputuotteiden fysikaalisten ominaisuuksien v\u00e4lisen suhteen ymm\u00e4rt\u00e4minen on hy\u00f6dyllist\u00e4 maltaiden ja lopputuotteiden asianmukaisen valinnan ja k\u00e4yt\u00f6n kannalta.<\/p>\n

      Kun maltodekstriinin DE-arvo on 4%-6 %, sokerikoostumus on kaikki suurempi kuin tetrasakkaridi, kun DE-arvo on 9%-12 %, pienimolekyylisen hiilihydraatin osuus on pienempi, mutta suurimolekyylisen hiilihydraatin osuus on suurempi. Siksi t\u00e4m\u00e4ntyyppiset tuotteet ilman makeaa makua, ei ole helppo kostuttaa, vaikea ruskea. Kun DE-arvo on v\u00e4lill\u00e4 13%-17 %, makeus, kosteus, pelkist\u00e4v\u00e4n sokerin osuus, ruskistuminen ja liukoisuus ovat alhaisempia. Kun DE-arvo on 18%-22 %, sill\u00e4 on makea maku, kosteuden imeytyminen, oikea pelkist\u00e4v\u00e4n sokerin suhde, ruskistumisreaktio ja hyv\u00e4 liukoisuus. K\u00e4ytt\u00f6 elintarvikkeissa, ei tuota viskositeettia nostavaa vaikutusta.<\/p>\n

      Maltodekstriinin k\u00e4ytt\u00f6<\/p>\n

      T\u00e4rkein ero entsymaattisen ja happaman maltodekstriinin v\u00e4lill\u00e4 on se, ett\u00e4 ne eiv\u00e4t saosta pitk\u00e4ketjuista amyloosia, joten valkoista sakkaa ei synny, mik\u00e4 lis\u00e4\u00e4 huomattavasti maltaiden ja maltaiden kaupallista arvoa.<\/p>\n

      ENZYMATIC Maltodekstriini uppoaa nopeasti veteen, putoaa pohjaan ja liikkuu v\u00e4hitellen yl\u00f6s ja alas, liukenee hieman v\u00e4hemm\u00e4n sokeria, mutta on paremmin hydratoitunut. Kun vesi on imeytynyt, kyky pid\u00e4tt\u00e4\u00e4 vett\u00e4 on vahva. T\u00e4m\u00e4 on t\u00e4rke\u00e4 ominaisuus maltodekstriinille, jota k\u00e4ytet\u00e4\u00e4n usein.<\/p>\n

      Maltodekstriinituotteiden ulkon\u00e4k\u00f6 on valkoinen, ei-kiteinen, ja t\u00e4rkeimm\u00e4t ominaisuudet ovat hyv\u00e4 juoksevuus, ei erikoista hajua, hyv\u00e4 liukoisuus, sopiva viskositeetti, l\u00e4mm\u00f6nkest\u00e4vyys, ruskettumattomuus, v\u00e4h\u00e4inen hygroskooppisuus, ei-agglomeroituminen, jopa v\u00e4keviss\u00e4 olosuhteissa Se on hyv\u00e4 kantaja kaikenlaisille makeutusaineille, aromiaineille ja t\u00e4yteaineille. Sill\u00e4 on my\u00f6s hyv\u00e4 emulgointi- ja sakeuttamisvaikutus. Hyv\u00e4 kalvonmuodostusominaisuus voi est\u00e4\u00e4 tuotteen muodonmuutoksen ja parantaa tuotteen ulkon\u00e4k\u00f6\u00e4. Se on helppo sulattaa ja imeyty\u00e4 ihmiskehoon Sill\u00e4 on hyv\u00e4 stabiloiva vaikutus elintarvikkeiden ja juomien vaahtoihin, hyv\u00e4t happoa ja suolaa kest\u00e4v\u00e4t ominaisuudet, kiteisen sokerin kiteytymisen est\u00e4minen, merkitt\u00e4v\u00e4 hiekkaa ja sulkemista vastustava vaikutus.<\/p>\n

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      1. \n

        MALTODEKSTRIININ TUOTANNON OMINAISUUDET<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodekstriini valmistetaan t\u00e4rkkelyksest\u00e4 entsymaattisella hydrolyysill\u00e4. T\u00e4rkkelys on hiilihydraatti, joka koostuu useista glukoosimolekyyleist\u00e4, joista suurin osa on yhdistetty A-(L, 4)-sidoksilla ja muutama a-(1,6)-sidoksilla. T\u00e4rkkelyksen hydrolyysi, jota katalysoi termostabiili A-amylaasi, on eritt\u00e4in spesifinen. Toisin sanoen vain tietyll\u00e4 tavalla tietyntyyppisess\u00e4 hydrolyysiss\u00e4 ja tietyss\u00e4 osassa glykosidisidosten erityisominaisuuksia hydrolysoi vain t\u00e4rkkelyst\u00e4, ei hajota proteiinia, selluloosaa ja niin edelleen. Niinp\u00e4 maltaita ja riisi\u00e4 k\u00e4ytet\u00e4\u00e4n raaka-aineena, hydrolysoidaan ja nesteytet\u00e4\u00e4n, dekolourisoidaan, suodatetaan, ioninvaihtoa, tyhji\u00f6kondenssia ja suihkukuivaa. Maitojauheen tuotannon j\u00e4lkimm\u00e4inen osa, kuten tyhji\u00f6konsentraatio, ruiskukuivaus ja nykyinen maitojauheen tuotantoprosessi on sama. Maltodekstriinin tuotanto on, ett\u00e4 50-60% sokeriliuos tiivistet\u00e4\u00e4n noin 60 \u00b0 C: ssa korkeapainepumpulla (paine on 13-17 MPA \/ cm2) , ja sitten kosketetaan 140-150 \u00b0 C: n kuumaa ilmaa kuivaustornissa. Kuivauksen j\u00e4lkeen saadaan jauhemainen tuote, jonka kosteuspitoisuus on alle 6%. N\u00e4enn\u00e4inen tiheys on alle 0,5 g\/cm 3. Se on helppo dispergoitua ja liueta, kun se altistuu vedelle.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

        Maltodekstriinin k\u00e4ytt\u00f6 elintarviketeollisuudessa Maltodekstriinin k\u00e4ytt\u00f6 Esipuhe Maltodekstriini, joka tunnetaan my\u00f6s nimell\u00e4 vesiliukoinen tai entsymaattinen kylmyys. Se on valmistettu kaikenlaisista t\u00e4rkkelyksest\u00e4 raaka-aineina, entsymaattisella prosessilla v\u00e4h\u00e4iseen hydrolyysin hallintaan, muuntamiseen, puhdistamiseen, kuivaamiseen. Raaka-aineet ovat t\u00e4rkkelyspitoinen maissi, riisi ja niin edelleen. Voidaan my\u00f6s [...]<\/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\/fi\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"fi_FI\" \/>\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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