{"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\/id\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Aplikasi Maltodekstrin dalam industri pangan"},"content":{"rendered":"

Aplikasi Maltodekstrin dalam industri pangan<\/h2>\n
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\"Aplikasi<\/p>\n

Aplikasi Maltodekstrin<\/span><\/h1>\n
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  1. \n

    Kata pengantar<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodekstrin, juga dikenal sebagai zat yang larut dalam air atau enzimatik. Zat ini terbuat dari semua jenis pati sebagai bahan baku, melalui proses enzimatik hingga tingkat kontrol konversi hidrolisis, pemurnian, pengeringan yang rendah. Bahan bakunya adalah pati jagung, beras, dan sebagainya. Dapat juga berupa pati olahan, seperti pati jagung, pati gandum, dan pati tapioka. Saat ini, produk malting dan finishing yang diproduksi di negara kita semuanya terbuat dari jagung, beras, dan sebagainya melalui proses enzimatik.<\/p>\n

    Pada tahun 1970 Veberbacher mendefinisikan Maltodekstrin sebagai: produk yang terbuat dari pati dengan hidrolisis terkendali kurang dari 20% DE disebut Malt dan essence. Amerika Serikat sebagai bahan baku untuk hidrolisis Pati Jagung, diperoleh dengan pengeringan semprot produk karbohidrat bernama \u201cMalrin\u201d (Malrin), nilai rangkaian produknya dari 5% hingga 20 %, spesifikasi produk disebut sebagai MD50, MD100, MD150, MD200 dan seterusnya.<\/p>\n

    Aplikasi maltodekstrin<\/p>\n

    Karena sifat fisik dan kimia maltodekstrin yang unik, maltodekstrin banyak digunakan dalam industri makanan. Dalam beberapa tahun terakhir, terjadi peningkatan jumlah dan variasi malt dan konsentrat, yang berkontribusi pada pengembangan industri makanan.<\/p>\n

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    1. \n

      Karakteristik maltodekstrin<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Karakteristik utama maltodekstrin berhubungan langsung dengan laju hidrolisis (Nilai DE), sehingga nilai DE tidak hanya menunjukkan tingkat Hidrolisis tetapi juga merupakan indeks penting untuk mengendalikan sifat produk. Memahami hubungan antara nilai DE dan sifat fisik malt dan produk akhir bermanfaat untuk pemilihan dan penerapan malt dan produk akhir yang tepat.<\/p>\n

      Ketika nilai DE maltodekstrin adalah 4%-6 %, komposisi gula semuanya lebih besar dari tetrasakarida, ketika nilai DE adalah 9%-12 %, proporsi karbohidrat molekul rendah lebih sedikit, tetapi karbohidrat molekul tinggi lebih banyak. Oleh karena itu, jenis produk ini tanpa rasa manis, tidak mudah lembap, sulit untuk Brown. Ketika nilai DE antara 13% dan 17 %, lebih rendah dalam hal kemanisan, kelembaban, rasio gula pereduksi, Browning dan kelarutan. Ketika nilai DE adalah 18%-22 %, ia memiliki rasa manis, penyerapan air, rasio gula pereduksi yang tepat, reaksi Browning dan kelarutan yang baik. Gunakan dalam makanan, tidak akan menghasilkan efek yang meningkatkan viskositas.<\/p>\n

      Aplikasi maltodekstrin<\/p>\n

      Perbedaan utama antara Maltodekstrin enzimatik dan asam adalah bahwa mereka tidak mengendapkan amilosa rantai panjang, sehingga tidak dihasilkan endapan putih, yang sangat meningkatkan nilai komersial Malt dan malt.<\/p>\n

      ENZIMATIK Maltodekstrin tenggelam dengan cepat dalam air, jatuh ke dasar dan secara bertahap bergerak naik turun, melarutkan sedikit gula, tetapi terhidrasi dengan lebih baik. Setelah air diserap, kemampuan untuk menahan air menjadi kuat. Ini adalah fitur penting Maltodekstrin yang sering digunakan.<\/p>\n

      Penampilan produk Maltodekstrin berwarna putih, non-kristalin, dan sifat utamanya adalah fluiditas yang baik, tidak berbau aneh, kelarutan yang baik, viskositas yang tepat, tahan panas, tidak berwarna kecokelatan, higroskopisitas rendah, tidak menggumpal, bahkan dalam kondisi terkonsentrasi Ini adalah pembawa yang baik untuk semua jenis pemanis, zat penyedap dan zat pengisi. Ini juga memiliki efek pengemulsi dan pengentalan yang baik Kinerja pembentukan film yang baik dapat mencegah produk dari deformasi dan meningkatkan penampilan produk. Mudah dicerna dan diserap oleh Tubuh Manusia Ini memiliki efek stabilisasi yang baik pada busa makanan dan minuman, sifat tahan asam dan tahan garam yang baik, menghambat kristal gula kristal, fungsi luar biasa dari tahan pasir dan tahan penutupan.<\/p>\n

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      1. \n

        KARAKTERISTIK PRODUKSI MALTODEKSTRIN<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodekstrin dibuat dari pati dengan hidrolisis enzimatik. Pati adalah karbohidrat yang terdiri dari banyak molekul glukosa, yang sebagian besar dihubungkan oleh ikatan A-(L, 4) dan beberapa oleh ikatan a-(1,6). Hidrolisis pati yang dikatalisis oleh A-amilase termostabil sangat spesifik. Artinya, hanya dengan cara tertentu dalam jenis hidrolisis tertentu dan bagian tertentu dari sifat spesifik ikatan glikosida, hidrolisis hanya pati, tidak menguraikan protein, selulosa dan sebagainya. Jadi Malt dan beras digunakan sebagai bahan baku, menghidrolisis dan mencairkan, menghilangkan warna, menyaring, menukar ion, mengembunkan vakum dan mengeringkan semprot. Bagian akhir dari produksi susu bubuk seperti konsentrasi vakum, pengeringan semprot dan proses produksi susu bubuk saat ini adalah sama. Produksi Maltodekstrin adalah bahwa larutan gula 50-60% dipekatkan pada suhu sekitar 60 \u00b0C dengan pompa bertekanan tinggi (tekanan 13-17 MPA\/cm2), dan kemudian kontak dengan udara panas 140-150 \u00b0C di menara pengering. Setelah pengeringan, diperoleh produk bubuk dengan kadar air di bawah 6%. Kepadatan tampak kurang dari 0,5 g\/cm3. Mudah terdispersi dan larut saat terkena air.<\/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\/id\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"id_ID\" \/>\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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