{"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\/lv\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Maltodekstr\u012bna pielietojums p\u0101rtikas r\u016bpniec\u012bb\u0101"},"content":{"rendered":"

Maltodekstr\u012bna pielietojums p\u0101rtikas r\u016bpniec\u012bb\u0101<\/h2>\n
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\"Maltodekstr\u012bna<\/p>\n

Maltodekstr\u012bna pielieto\u0161ana<\/span><\/h1>\n
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  1. \n

    Priek\u0161v\u0101rds<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodekstr\u012bns, kas paz\u012bstams ar\u012b k\u0101 \u016bden\u012b \u0161\u0137\u012bsto\u0161s vai fermentat\u012bvs aukstums. To ieg\u016bst no visu veidu cietes k\u0101 izejviel\u0101m, izmantojot fermentat\u012bvu procesu ar zemu hidrol\u012bzes konversijas, att\u012br\u012b\u0161anas un \u017e\u0101v\u0113\u0161anas kontroles pak\u0101pi. Izejvielas ir cieti saturo\u0161a kukur\u016bza, r\u012bsi utt. Var b\u016bt ar\u012b rafin\u0113ta ciete, piem\u0113ram, kukur\u016bzas ciete, kvie\u0161u ciete, tapiokas ciete. Pa\u0161laik m\u016bsu valst\u012b ra\u017eotie iesala un apdares produkti visi ir izgatavoti no kukur\u016bzas, r\u012bsiem utt., izmantojot fermentat\u012bvu procesu.<\/p>\n

    1970.\u00a0gad\u0101 Veberbahers defin\u0113ja maltodekstr\u012bnu k\u0101 produktu, kas izgatavots no cietes ar kontrol\u0113tu hidrol\u012bzi, kas maz\u0101ka par 20% DE, un to sauc par iesalu un esenci. Amerikas Savienotaj\u0101s Valst\u012bs k\u0101 izejvielu kukur\u016bzas cietes hidrol\u012bzei, ko ieg\u016bst, izsmidzinot \u017e\u0101v\u0113\u0161anas proces\u0101, og\u013chidr\u0101tu produktu sauc par \"Malrin\" (Malrin), t\u0101 produktu s\u0113rijas v\u0113rt\u012bba ir no 5% l\u012bdz 20 %, un produkta specifik\u0101cijas tiek apz\u012bm\u0113tas ar MD50, MD100, MD150, MD200 un t\u0101 t\u0101l\u0101k.<\/p>\n

    Maltodekstr\u012bna lieto\u0161ana<\/p>\n

    Pateicoties maltodekstr\u012bna unik\u0101laj\u0101m fizik\u0101laj\u0101m un \u0137\u012bmiskaj\u0101m \u012bpa\u0161\u012bb\u0101m, tos pla\u0161i izmanto p\u0101rtikas r\u016bpniec\u012bb\u0101. P\u0113d\u0113jos gados ir pieaudzis iesala un koncentr\u0101tu skaits un daudzveid\u012bba, kas ir veicin\u0101jis p\u0101rtikas r\u016bpniec\u012bbas att\u012bst\u012bbu.<\/p>\n

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      Maltodekstr\u012bna \u012bpa\u0161\u012bbas<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Maltodekstr\u012bna galven\u0101s \u012bpa\u0161\u012bbas ir tie\u0161i saist\u012btas ar hidrol\u012bzes \u0101trumu (DE v\u0113rt\u012bbu), t\u0101p\u0113c DE v\u0113rt\u012bba ne tikai nor\u0101da hidrol\u012bzes pak\u0101pi, bet ar\u012b ir svar\u012bgs r\u0101d\u012bt\u0101js produkta \u012bpa\u0161\u012bbu kontrolei. Izpratne par saist\u012bbu starp DE v\u0113rt\u012bbu un iesala un apdares produktu fizik\u0101laj\u0101m \u012bpa\u0161\u012bb\u0101m ir noder\u012bga pareizai iesala un apdares produktu izv\u0113lei un lieto\u0161anai.<\/p>\n

      Kad maltodekstr\u012bna DE v\u0113rt\u012bba ir 4%-6 %, cukuru sast\u0101vs ir liel\u0101ks nek\u0101 tetrasahar\u012bdam; kad DE v\u0113rt\u012bba ir 9%-12 %, mazmolekul\u0101ro og\u013chidr\u0101tu \u012bpatsvars ir maz\u0101ks, bet augstmolekul\u0101ro og\u013chidr\u0101tu \u2013 liel\u0101ks. T\u0101d\u0113\u013c \u0161\u0101da veida produktiem nav saldas gar\u0161as, tos nav viegli samitrin\u0101t un gr\u016bti apbr\u016bnin\u0101t. Kad DE v\u0113rt\u012bba ir no 13% l\u012bdz 17 %, tiem ir zem\u0101ks saldums, mitrums, reduc\u0113jo\u0161o cukuru attiec\u012bba, apbr\u016bnin\u0101\u0161anas pak\u0101pe un \u0161\u0137\u012bd\u012bba. Kad DE v\u0113rt\u012bba ir 18%-22 %, tiem ir salda gar\u0161a, mitruma absorbcija, atbilsto\u0161a reduc\u0113jo\u0161o cukuru attiec\u012bba, apbr\u016bnin\u0101\u0161anas reakcija un laba \u0161\u0137\u012bd\u012bba. Lieto\u0161ana p\u0101rtik\u0101 nerad\u012bs viskozit\u0101tes paaugstin\u0101\u0161anas efektu.<\/p>\n

      Maltodekstr\u012bna pielieto\u0161ana<\/p>\n

      Galven\u0101 at\u0161\u0137ir\u012bba starp fermentat\u012bvo un sk\u0101bo maltodekstr\u012bnu ir t\u0101, ka tie neizgulsn\u0113 gar\u0101s \u0137\u0113des amilozi, t\u0101d\u0113j\u0101di nerodas baltas nogulsnes, kas iev\u0113rojami palielina iesala un iesala komerci\u0101lo v\u0113rt\u012bbu.<\/p>\n

      ENZIMAT\u012aVS Maltodekstr\u012bns \u0101tri nogrimst \u016bden\u012b, nokr\u012btas apak\u0161\u0101 un pak\u0101peniski p\u0101rvietojas aug\u0161up un lejup, iz\u0161\u0137\u012bdina nedaudz maz\u0101k cukura, bet lab\u0101k mitrin\u0101s. Kad \u016bdens ir uzs\u016bcies, t\u0101 sp\u0113ja saglab\u0101t \u016bdeni ir sp\u0113c\u012bga. \u0160\u012b ir svar\u012bga maltodekstr\u012bna \u012bpa\u0161\u012bba, ko bie\u017ei izmanto.<\/p>\n

      Maltodekstr\u012bna produktu izskats ir balts, nekrist\u0101lisks, un galven\u0101s \u012bpa\u0161\u012bbas ir laba pl\u016bstam\u012bba, bez savdab\u012bgas smar\u017eas, laba \u0161\u0137\u012bd\u012bba, atbilsto\u0161a viskozit\u0101te, karstumiztur\u012bba, nebr\u016bn\u0113, zema higroskopit\u0101te, neveido aglomer\u0101ciju pat koncentr\u0113t\u0101 veid\u0101. Tas ir labs nes\u0113js visu veidu saldin\u0101t\u0101jiem, aromatiz\u0113t\u0101jiem un pildviel\u0101m. Tam ir ar\u012b laba emulg\u0113jo\u0161a un sabiezino\u0161a iedarb\u012bba. Labas pl\u0113ves veido\u0161anas \u012bpa\u0161\u012bbas var nov\u0113rst produkta deform\u0101ciju un uzlabot produkta izskatu. Cilv\u0113ka organisms to viegli sagremo un absorb\u0113. Tam ir laba stabiliz\u0113jo\u0161a iedarb\u012bba uz p\u0101rtikas un dz\u0113rienu put\u0101m, labas sk\u0101bes un s\u0101ls iztur\u012bgas \u012bpa\u0161\u012bbas, tas kav\u0113 krist\u0101lisk\u0101 cukura krist\u0101lu veido\u0161anos, un tam ir iev\u0113rojama smil\u0161u iztur\u012bba un aizv\u0113r\u0161an\u0101s iztur\u012bba.<\/p>\n

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      1. \n

        MALTODEKSTR\u012aNA RA\u017dO\u0160ANAS RAKSTUROJUMS<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodekstr\u012bnu ieg\u016bst no cietes, izmantojot fermentat\u012bvu hidrol\u012bzi. Ciete ir og\u013chidr\u0101ts, kas sast\u0101v no daudz\u0101m glikozes molekul\u0101m, no kur\u0101m liel\u0101k\u0101 da\u013ca ir saist\u012btas ar A-(L,4) sait\u0113m un da\u017eas ar \u03b1-(1,6) sait\u0113m. Termostabil\u0101s A-amil\u0101zes kataliz\u0113t\u0101 cietes hidrol\u012bze ir \u013coti specifiska. Tas ir, tikai noteikt\u0101 veid\u0101, noteikta veida hidrol\u012bzes proces\u0101 un ar noteikt\u0101m glikoz\u012bdisko sai\u0161u specifiskaj\u0101m \u012bpa\u0161\u012bb\u0101m hidrol\u012bz\u0113 tikai ciete, bet nesadala olbaltumvielas, celulozi utt. T\u0101p\u0113c iesalu un r\u012bsus izmanto k\u0101 izejvielas, hidroliz\u0113jot un sa\u0161\u0137idinot, atkr\u0101sojot, filtr\u0113jot, jonu apmai\u0146as, vakuuma kondens\u0101cijas un izsmidzin\u0101\u0161anas \u017e\u0101v\u0113\u0161anas proces\u0101. P\u0113d\u0113j\u0101 piena pulvera ra\u017eo\u0161anas da\u013ca, piem\u0113ram, vakuuma koncentr\u0113\u0161ana, izsmidzin\u0101\u0161anas \u017e\u0101v\u0113\u0161ana, un pa\u0161reiz\u0113jais piena pulvera ra\u017eo\u0161anas process ir vien\u0101ds. Maltodekstr\u012bna ra\u017eo\u0161anas process ir t\u0101ds, ka 50-60% cukura \u0161\u0137\u012bdumu koncentr\u0113 aptuveni 60\u00a0\u00b0C temperat\u016br\u0101, izmantojot augstspiediena s\u016bkni (spiediens ir 13\u201317\u00a0MPA\/cm\u00b2), un p\u0113c tam \u017e\u0101v\u0113\u0161anas torn\u012b to apstr\u0101d\u0101 ar 140\u2013150\u00a0\u00b0C karstu gaisu. P\u0113c \u017e\u0101v\u0113\u0161anas ieg\u016bst pulverveida produktu ar mitruma saturu zem 6%. \u0160\u0137ietamais bl\u012bvums ir maz\u0101ks par 0,5\u00a0g\/cm\u00b3. To ir viegli disper\u0123\u0113t un iz\u0161\u0137\u012bdin\u0101t, saskar\u0113 ar \u016bdeni.<\/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\/lv\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"lv_LV\" \/>\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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