{"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\/fr\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Application de la maltodextrine dans l'industrie alimentaire"},"content":{"rendered":"

Application de la maltodextrine dans l'industrie alimentaire<\/h2>\n
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\"Application<\/p>\n

Application de la maltodextrine<\/span><\/h1>\n
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  1. \n

    Pr\u00e9face<\/span><\/h2>\n<\/li>\n<\/ol>\n

    La maltodextrine est \u00e9galement appel\u00e9e hydrosoluble ou froideur enzymatique. Elle est fabriqu\u00e9e \u00e0 partir de toutes sortes d'amidon comme mati\u00e8res premi\u00e8res, par le processus enzymatique \u00e0 un faible degr\u00e9 de contr\u00f4le de l'hydrolyse, de la conversion, de la purification et du s\u00e9chage. Les mati\u00e8res premi\u00e8res sont l'amidon de ma\u00efs, de riz, etc. Il peut \u00e9galement s'agir d'amidon raffin\u00e9, tel que l'amidon de ma\u00efs, l'amidon de bl\u00e9, l'amidon de tapioca. \u00c0 l'heure actuelle, les produits de maltage et de finition fabriqu\u00e9s dans notre pays sont tous fabriqu\u00e9s \u00e0 partir de ma\u00efs, de riz, etc. par un processus enzymatique.<\/p>\n

    En 1970, Veberbacher a d\u00e9fini la maltodextrine comme suit : un produit fabriqu\u00e9 \u00e0 partir d'amidon dont l'hydrolyse contr\u00f4l\u00e9e est inf\u00e9rieure \u00e0 20% du DE est appel\u00e9 Malt et essence. Les \u00c9tats-Unis utilisent comme mati\u00e8re premi\u00e8re l'hydrolyse de l'amidon de ma\u00efs, obtenu par s\u00e9chage par atomisation d'un produit \u00e0 base d'hydrates de carbone appel\u00e9 \"Malrin\" (Malrin), la valeur de sa s\u00e9rie de produits allant de 5% \u00e0 20 %, les sp\u00e9cifications du produit \u00e9tant appel\u00e9es MD50, MD100, MD150, MD200 et ainsi de suite.<\/p>\n

    Application de la maltodextrine<\/p>\n

    En raison de ses propri\u00e9t\u00e9s physiques et chimiques uniques, la maltodextrine est largement utilis\u00e9e dans l'industrie alimentaire. Ces derni\u00e8res ann\u00e9es, le nombre et la vari\u00e9t\u00e9 des malts et des concentr\u00e9s ont augment\u00e9, ce qui a contribu\u00e9 au d\u00e9veloppement de l'industrie alimentaire.<\/p>\n

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    1. \n

      Caract\u00e9ristiques de la maltodextrine<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Les principales caract\u00e9ristiques de la maltodextrine sont directement li\u00e9es au taux d'hydrolyse (valeur DE), de sorte que la valeur DE n'indique pas seulement le degr\u00e9 d'hydrolyse, mais constitue \u00e9galement un indice important pour contr\u00f4ler les propri\u00e9t\u00e9s du produit. La compr\u00e9hension de la relation entre la valeur DE et les propri\u00e9t\u00e9s physiques des malts et des produits de finition est b\u00e9n\u00e9fique pour la s\u00e9lection et l'application correctes des malts et des produits de finition.<\/p>\n

      Lorsque la valeur DE de la maltodextrine est de 4%-6 %, la composition en sucre est plus importante que le t\u00e9trasaccharide. Lorsque la valeur DE est de 9%-12 %, la proportion d'hydrates de carbone de faible poids mol\u00e9culaire est moindre, mais celle d'hydrates de carbone de poids mol\u00e9culaire \u00e9lev\u00e9 est plus importante. Par cons\u00e9quent, ce type de produit n'a pas de go\u00fbt sucr\u00e9, n'est pas facile \u00e0 humidifier et est difficile \u00e0 brunir. Lorsque la valeur DE est comprise entre 13% et 17 %, le go\u00fbt sucr\u00e9, l'humidit\u00e9, la proportion de sucre r\u00e9ducteur, le brunissement et la solubilit\u00e9 sont moindres. Lorsque la valeur DE est comprise entre 18% et 22 %, le produit a un go\u00fbt sucr\u00e9, absorbe l'humidit\u00e9, pr\u00e9sente un rapport ad\u00e9quat entre le sucre r\u00e9ducteur et la r\u00e9action de brunissement et une bonne solubilit\u00e9. Utilis\u00e9 dans les aliments, il ne produit pas l'effet d'augmentation de la viscosit\u00e9.<\/p>\n

      Application de la maltodextrine<\/p>\n

      La principale diff\u00e9rence entre la maltodextrine enzymatique et la maltodextrine acide est qu'elles ne pr\u00e9cipitent pas l'amylose \u00e0 longue cha\u00eene, de sorte qu'aucun pr\u00e9cipit\u00e9 blanc n'est produit, ce qui augmente consid\u00e9rablement la valeur commerciale du malt et du malt.<\/p>\n

      La maltodextrine ENZYMATIQUE coule rapidement dans l'eau, tombe au fond et se d\u00e9place progressivement de haut en bas, dissout un peu moins de sucre, mais est mieux hydrat\u00e9e. Une fois l'eau absorb\u00e9e, la capacit\u00e9 \u00e0 la retenir est forte. C'est une caract\u00e9ristique importante de la maltodextrine qui est souvent utilis\u00e9e.<\/p>\n

      Les produits \u00e0 base de maltodextrine sont blancs et non cristallins et leurs principales propri\u00e9t\u00e9s sont les suivantes : bonne fluidit\u00e9, pas d'odeur particuli\u00e8re, bonne solubilit\u00e9, bonne viscosit\u00e9, r\u00e9sistance \u00e0 la chaleur, absence de brunissement, faible hygroscopicit\u00e9, absence d'agglom\u00e9ration, m\u00eame dans des conditions de concentration. Il a \u00e9galement un bon effet \u00e9mulsifiant et \u00e9paississant. Sa bonne capacit\u00e9 \u00e0 former un film peut emp\u00eacher le produit de se d\u00e9former et en am\u00e9liorer l'aspect. Il est facile \u00e0 dig\u00e9rer et \u00e0 absorber par le corps humain. Il a un bon effet stabilisateur sur les mousses des aliments et des boissons, de bonnes propri\u00e9t\u00e9s de r\u00e9sistance \u00e0 l'acide et au sel, d'inhibition de la cristallisation du sucre cristallin, une fonction remarquable de r\u00e9sistance au sable et de r\u00e9sistance \u00e0 la fermeture.<\/p>\n

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      1. \n

        CARACT\u00c9RISTIQUES DE LA PRODUCTION DE MALTODEXTRINE<\/span><\/h2>\n<\/li>\n<\/ol>\n

        La maltodextrine est fabriqu\u00e9e \u00e0 partir de l'amidon par hydrolyse enzymatique. L'amidon est un hydrate de carbone compos\u00e9 de nombreuses mol\u00e9cules de glucose, dont la plupart sont li\u00e9es par des liaisons A-(L, 4) et quelques-unes par des liaisons a-(1,6). L'hydrolyse de l'amidon catalys\u00e9e par l'amylase A thermostable est hautement sp\u00e9cifique. En d'autres termes, l'hydrolyse de l'amidon ne se fait que d'une certaine mani\u00e8re, dans un certain type d'hydrolyse et une certaine partie des propri\u00e9t\u00e9s sp\u00e9cifiques des liaisons glycosidiques, et ne d\u00e9compose pas les prot\u00e9ines, la cellulose, etc. Le malt et le riz sont donc utilis\u00e9s comme mati\u00e8res premi\u00e8res, hydrolys\u00e9s et liqu\u00e9fi\u00e9s, d\u00e9color\u00e9s, filtr\u00e9s, \u00e9chang\u00e9s par ionisation, condens\u00e9s sous vide et s\u00e9ch\u00e9s par pulv\u00e9risation. La derni\u00e8re partie de la production de lait en poudre, comme la concentration sous vide, le s\u00e9chage par atomisation, est identique au processus actuel de production de lait en poudre. La production de maltodextrine consiste \u00e0 concentrer une solution sucr\u00e9e de 50-60% \u00e0 environ 60 \u00b0C \u00e0 l'aide d'une pompe \u00e0 haute pression (pression de 13-17 MPA \/ cm2), puis \u00e0 la mettre en contact avec de l'air chaud \u00e0 140-150 \u00b0C dans la tour de s\u00e9chage. Apr\u00e8s s\u00e9chage, on obtient un produit en poudre dont la teneur en humidit\u00e9 est inf\u00e9rieure \u00e0 6%. La densit\u00e9 apparente est inf\u00e9rieure \u00e0 0,5 g\/cm 3. Il est facile \u00e0 disperser et \u00e0 dissoudre lorsqu'il est expos\u00e9 \u00e0 l'eau.<\/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\/fr\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\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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