{"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\/nl\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Toepassing van maltodextrine in de voedingsindustrie"},"content":{"rendered":"

Toepassing van maltodextrine in de voedingsindustrie<\/h2>\n
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\"Toepassing<\/p>\n

Toepassing van maltodextrine<\/span><\/h1>\n
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  1. \n

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

    Maltodextrine, ook bekend als wateroplosbaar of enzymatisch koud. Het wordt gemaakt van allerlei soorten zetmeel als grondstof, door middel van een enzymatisch proces met een lage mate van gecontroleerde hydrolyse, conversie, zuivering en droging. De grondstoffen zijn zetmeelrijke ma\u00efs, rijst, enzovoort. Geraffineerd zetmeel kan ook worden gebruikt, zoals ma\u00efszetmeel, tarwezetmeel en tapiocazetmeel. Momenteel worden alle mout- en afwerkingsproducten die in ons land worden geproduceerd, gemaakt van ma\u00efs, rijst, enzovoort, door middel van een enzymatisch proces.<\/p>\n

    In 1970 definieerde Veberbacher maltodextrine als: een product gemaakt van zetmeel met een gecontroleerde hydrolyse van minder dan 20 % van de DE wordt mout en essentie genoemd. De Verenigde Staten als grondstof voor de hydrolyse van ma\u00efszetmeel, verkregen door sproeidrogen van koolhydraten, product genaamd \"Malrin\" (Malrin), de waarde van zijn reeks producten van 5% tot 20 %, de productspecificaties aangeduid als MD50, MD100, MD150, MD200 enzovoort.<\/p>\n

    Toepassing van maltodextrine<\/p>\n

    Dankzij de unieke fysische en chemische eigenschappen van maltodextrine wordt het veel gebruikt in de voedingsmiddelenindustrie. De laatste jaren is het aantal en de vari\u00ebteit aan mouten en concentraten toegenomen, wat heeft bijgedragen aan de ontwikkeling van de voedingsmiddelenindustrie.<\/p>\n

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      Maltodextrine-eigenschappen<\/span><\/h2>\n<\/li>\n<\/ol>\n

      De belangrijkste kenmerken van maltodextrine houden rechtstreeks verband met de hydrolysesnelheid (DE-waarde), dus de DE-waarde geeft niet alleen de mate van hydrolyse aan, maar is ook een belangrijke index om de producteigenschappen te controleren. Inzicht in de relatie tussen DE-waarde en de fysieke eigenschappen van mouten en afwerkingsproducten is gunstig voor de juiste selectie en toepassing van mouten en afwerkingsproducten.<\/p>\n

      Nederlands: Wanneer de DE-waarde van maltodextrine 4%-6 % is, is de suikersamenstelling groter dan die van tetrasaccharide, wanneer de DE-waarde 9%-12 % is, is het aandeel laagmoleculaire koolhydraten minder, maar hoogmoleculaire koolhydraten meer. Daarom is dit soort producten zonder zoete smaak, niet gemakkelijk te bevochtigen, moeilijk te bruinen. Wanneer de DE-waarde tussen 13% en 17 % ligt, is het lager in zoetheid, vochtigheid, verhouding van reducerende suiker, bruining en oplosbaarheid. Wanneer de DE-waarde 18%-22 % is, heeft het een zoete smaak, vochtabsorptie, juiste verhouding van reducerende suiker, bruiningsreactie en goede oplosbaarheid. Gebruik in voedsel, zal niet het effect produceren dat de viscositeit verhoogt.<\/p>\n

      Toepassing van maltodextrine<\/p>\n

      Het grote verschil tussen enzymatische en zure maltodextrine is dat ze geen lange-keten amylose neerslaan. Er ontstaat dus geen witte neerslag, wat de commerci\u00eble waarde van mout en mout aanzienlijk verhoogt.<\/p>\n

      ENZYMATISCHE Maltodextrine zinkt snel in water, zakt naar de bodem en beweegt geleidelijk op en neer, lost iets minder suiker op, maar is beter gehydrateerd. Zodra water is opgenomen, is het vermogen om water vast te houden sterk. Dit is een belangrijke eigenschap van Maltodextrine die vaak wordt gebruikt.<\/p>\n

      Het uiterlijk van Maltodextrine-producten is wit, niet-kristallijn en de belangrijkste eigenschappen zijn goede vloeibaarheid, geen eigenaardige geur, goede oplosbaarheid, juiste viscositeit, hittebestendigheid, niet-bruining, lage hygroscopiciteit, niet-agglomereren, zelfs in geconcentreerde omstandigheden Het is een goede drager voor allerlei soorten zoetstoffen, smaakstoffen en vulmiddelen. Het heeft ook een goed emulgerend en verdikkend effect Goede filmvormende prestaties kunnen voorkomen dat het product vervormt en het uiterlijk van het product verbeteren. Het is gemakkelijk te verteren en te absorberen door het menselijk lichaam Het heeft een goed stabiliserend effect op schuimen van voedsel en dranken, goede zuurbestendige en zoutbestendige eigenschappen, het remmen van de kristallijne suiker, de opmerkelijke functie van zandbestendig en sluitbestendig.<\/p>\n

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      1. \n

        KENMERKEN VAN DE PRODUCTIE VAN MALTODEXTRINE<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodextrine wordt gemaakt van zetmeel door enzymatische hydrolyse. Zetmeel is een koolhydraat dat is opgebouwd uit vele glucosemoleculen, waarvan de meeste zijn verbonden door A-(L,4)-bindingen en een paar door a-(1,6)-bindingen. De hydrolyse van zetmeel, gekatalyseerd door thermostabiele A-amylase, is zeer specifiek. Dat wil zeggen, alleen op een bepaalde manier in een bepaald type hydrolyse en een bepaald deel van de specifieke eigenschappen van glycosidische bindingen, hydrolyse alleen zetmeel, ontleden geen eiwitten, cellulose enzovoort. Dus mout en rijst worden gebruikt als grondstof, hydrolyseren en vloeibaar maken, ontkleuren, filteren, ionen uitwisselen, vacu\u00fcmcondenseren en sproeidrogen. Het laatste deel van de productie van melkpoeder, zoals vacu\u00fcmconcentratie, sproeidrogen en het huidige productieproces van melkpoeder is hetzelfde. De productie van maltodextrine bestaat eruit dat de suikeroplossing 50-60% wordt geconcentreerd bij ongeveer 60 \u00b0C met een hogedrukpomp (de druk is 13-17 MPA\/cm2) en vervolgens in contact komt met hete lucht van 140-150 \u00b0C in de droogtoren. Na het drogen wordt een poederproduct verkregen met een vochtgehalte lager dan 6%. De schijnbare dichtheid is minder dan 0,5 g\/cm3. Het is gemakkelijk te dispergeren en op te lossen bij blootstelling aan water.<\/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":{"_acf_changed":false,"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\/nl\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\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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