{"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\/lt\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Maltodekstrino naudojimas maisto pramon\u0117je"},"content":{"rendered":"

Maltodekstrino naudojimas maisto pramon\u0117je<\/h2>\n
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\"Maltodekstrino<\/p>\n

Maltodekstrino naudojimas<\/span><\/h1>\n
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    Pratarm\u0117<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodekstrinas, dar \u017einomas kaip vandenyje tirpus arba fermentinis \u0161aldymo produktas. Jis gaminamas i\u0161 vis\u0173 r\u016b\u0161i\u0173 krakmolo kaip \u017ealiavos, naudojant fermentin\u012f proces\u0105, kurio metu kontroliuojama hidroliz\u0117, konversija, gryninimas ir d\u017eiovinimas. \u017daliavos yra krakmolingi kukur\u016bzai, ry\u017eiai ir kt. Taip pat gali b\u016bti rafinuotas krakmolas, pvz., kukur\u016bz\u0173 krakmolas, kvie\u010di\u0173 krakmolas, tapijokos krakmolas. \u0160iuo metu m\u016bs\u0173 \u0161alyje gaminami salyklo ir apdailos produktai yra pagaminti i\u0161 kukur\u016bz\u0173, ry\u017ei\u0173 ir kt., naudojant fermentin\u012f proces\u0105.<\/p>\n

    1970 m. Veberbacheris maltodekstrin\u0105 apibr\u0117\u017e\u0117 kaip produkt\u0105, pagamint\u0105 i\u0161 krakmolo, kurio kontroliuojama hidroliz\u0117 yra ma\u017eesn\u0117 nei 20% DE, ir tai vadinama salyklu ir esencija. Jungtin\u0117se Valstijose kaip \u017ealiava kukur\u016bz\u0173 krakmolo hidrolizei, gaunamas pur\u0161kiant d\u017eiovinant angliavandeni\u0173 produkt\u0105, pavadint\u0105 \u201eMalrin\u201c (Malrin), kurio produkt\u0173 vert\u0117 siekia nuo 5% iki 20 %, o produkto specifikacijos nurodomos MD50, MD100, MD150, MD200 ir kt.<\/p>\n

    Maltodekstrino naudojimas<\/p>\n

    D\u0117l unikali\u0173 fizini\u0173 ir chemini\u0173 maltodekstrino savybi\u0173 jie pla\u010diai naudojami maisto pramon\u0117je. Pastaraisiais metais padaug\u0117jo salykl\u0173 ir koncentrat\u0173, o tai prisid\u0117jo prie maisto pramon\u0117s pl\u0117tros.<\/p>\n

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      Maltodekstrino savyb\u0117s<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Pagrindin\u0117s maltodekstrino savyb\u0117s yra tiesiogiai susijusios su hidroliz\u0117s grei\u010diu (DE verte), tod\u0117l DE vert\u0117 ne tik rodo hidroliz\u0117s laipsn\u012f, bet ir yra svarbus rodiklis, skirtas produkto savyb\u0117ms kontroliuoti. DE vert\u0117s ir salyklo bei apdailos produkt\u0173 fizini\u0173 savybi\u0173 ry\u0161io supratimas yra naudingas norint tinkamai pasirinkti ir naudoti salykl\u0105 bei apdailos produktus.<\/p>\n

      Kai maltodekstrino DE vert\u0117 yra 4%-6 %, cukraus sud\u0117tis yra didesn\u0117 nei tetrasacharid\u0173; kai DE vert\u0117 yra 9%-12 %, ma\u017eos molekulin\u0117s mas\u0117s angliavandeni\u0173 dalis yra ma\u017eesn\u0117, o didel\u0117s molekulin\u0117s mas\u0117s angliavandeni\u0173 \u2013 daugiau. Tod\u0117l tokie produktai neturi saldaus skonio, nelengvai sudr\u0117ksta ir sunkiai paruduoja. Kai DE vert\u0117 yra tarp 13% ir 17 %, produktas pasi\u017eymi ma\u017eesniu saldumu, dr\u0117gme, redukuojan\u010dio cukraus santykiu, rudumu ir tirpumu. Kai DE vert\u0117 yra 18%-22 %, produktas pasi\u017eymi sald\u017eiu skoniu, dr\u0117gm\u0117s sug\u0117rimu, tinkamu redukuojan\u010dio cukraus santykiu, rudumo reakcija ir geru tirpumu. Naudojimas maisto produktuose nesukelia klampumo padid\u0117jimo.<\/p>\n

      Maltodekstrino panaudojimas<\/p>\n

      Pagrindinis skirtumas tarp fermentinio ir r\u016bg\u0161tinio maltodekstrino yra tas, kad jie nenusodina ilgos grandin\u0117s amiloz\u0117s, tod\u0117l nesusidaro baltos nuos\u0117dos, o tai labai padidina salyklo ir salyklo komercin\u0119 vert\u0119.<\/p>\n

      FERMENTINIS Maltodekstrinas greitai sk\u0119sta vandenyje, nukrenta \u012f dugn\u0105 ir palaipsniui juda auk\u0161tyn ir \u017eemyn, i\u0161tirpina \u0161iek tiek ma\u017eiau cukraus, bet geriau hidratuojasi. Vandeniui \u012fsig\u0117rus, geb\u0117jimas j\u012f i\u0161laikyti yra stipresnis. Tai svarbi maltodekstrino savyb\u0117, kuri da\u017enai naudojama.<\/p>\n

      Maltodekstrino produktai yra balti, nekristaliniai, o pagrindin\u0117s savyb\u0117s yra geras takumas, be specifinio kvapo, geras tirpumas, tinkamas klampumas, atsparumas kar\u0161\u010diui, nerudumas, ma\u017eas higroskopi\u0161kumas, neaglomeracija net koncentruotoje b\u016bsenoje. Tai geras ne\u0161iklis vis\u0173 r\u016b\u0161i\u0173 saldikliams, kvapiosioms med\u017eiagoms ir u\u017epildams. Jis taip pat pasi\u017eymi geru emulsinimo ir tir\u0161tinimo poveikiu. Geros pl\u0117vel\u0119 formuojan\u010dios savyb\u0117s gali apsaugoti produkt\u0105 nuo deformacijos ir pagerinti jo i\u0161vaizd\u0105. \u017dmogaus organizmas j\u012f lengvai vir\u0161kina ir absorbuoja. Jis turi ger\u0105 stabilizuojant\u012f poveik\u012f maisto ir g\u0117rim\u0173 putoms, geras savybes, atsparias r\u016bg\u0161tims ir druskai, slopina kristalinio cukraus kristalizacij\u0105, pasi\u017eymi puikiomis sm\u0117lio ir u\u017esidarymo savyb\u0117mis.<\/p>\n

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        MALTODEKSTRINO GAMYBOS CHARAKTERISTIKOS<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodekstrinas gaminamas i\u0161 krakmolo fermentin\u0117s hidroliz\u0117s b\u016bdu. Krakmolas yra angliavandenis, sudarytas i\u0161 daugelio gliukoz\u0117s molekuli\u0173, kuri\u0173 dauguma sujungtos A-(L,4) jungtimis, o kelios \u2013 \u03b1-(1,6) jungtimis. Termostabilios A-amilaz\u0117s katalizuojama krakmolo hidroliz\u0117 yra labai specifin\u0117. Tai yra, tik tam tikru b\u016bdu, tam tikro tipo hidroliz\u0117s metu ir d\u0117l tam tikr\u0173 glikozidini\u0173 jung\u010di\u0173 savybi\u0173, hidrolizuojama tik krakmolas, neskaidomas baltymas, celiulioz\u0117 ir kt. Taigi salyklas ir ry\u017eiai naudojami kaip \u017ealiava, hidrolizuojami ir suskystinami, nuspalvinami, filtruojami, jon\u0173 mainai, vakuuminis kondensavimas ir pur\u0161kiamasis d\u017eiovinimas. Pastarieji pieno milteli\u0173 gamybos etapai, tokie kaip vakuuminis koncentravimas, pur\u0161kiamasis d\u017eiovinimas, ir dabartinis pieno milteli\u0173 gamybos procesas yra tokie patys. Maltodekstrino gamybos procesas yra toks: 50-60% cukraus tirpalas yra koncentruojamas ma\u017edaug 60 \u00b0C temperat\u016broje auk\u0161to sl\u0117gio siurbliu (sl\u0117gis 13\u201317 MPA\/cm2), o po to d\u017eiovinimo bok\u0161te paveikiamas 140\u2013150 \u00b0C kar\u0161to oro. Po d\u017eiovinimo gaunamas milteli\u0173 pavidalo produktas, kurio dr\u0117gnumas yra ma\u017eesnis nei 6%. Tariamasis tankis yra ma\u017eesnis nei 0,5 g\/cm3. Jis lengvai disperguojamas ir i\u0161tirpsta veikiamas vandens.<\/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\/lt\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"lt_LT\" \/>\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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