{"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\/pl\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Zastosowanie maltodekstryny w przemy\u015ble spo\u017cywczym"},"content":{"rendered":"

Zastosowanie maltodekstryny w przemy\u015ble spo\u017cywczym<\/h2>\n
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\"Zastosowanie<\/p>\n

Zastosowanie maltodekstryny<\/span><\/h1>\n
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  1. \n

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

    Maltodekstryna, znana r\u00f3wnie\u017c jako rozpuszczalna w wodzie lub enzymatyczna zimna. Jest wytwarzana ze wszystkich rodzaj\u00f3w skrobi jako surowc\u00f3w, w procesie enzymatycznym do niskiego stopnia kontrolowanej konwersji hydrolizy, oczyszczania, suszenia. Surowcami s\u0105 skrobiowa kukurydza, ry\u017c itd. Mo\u017ce by\u0107 r\u00f3wnie\u017c rafinowana skrobia, taka jak skrobia kukurydziana, skrobia pszenna, skrobia z tapioki. Obecnie produkty s\u0142odowe i wyko\u0144czeniowe produkowane w naszym kraju s\u0105 wytwarzane z kukurydzy, ry\u017cu itd. w procesie enzymatycznym.<\/p>\n

    W 1970 roku Veberbacher zdefiniowa\u0142 maltodekstryn\u0119 jako: produkt wykonany ze skrobi o kontrolowanej hydrolizie mniejszej ni\u017c 20% DE nazywany jest s\u0142odem i esencj\u0105. Stany Zjednoczone jako surowiec do hydrolizy skrobi kukurydzianej, uzyskanej przez suszenie rozpy\u0142owe w\u0119glowodan\u00f3w, produkt o nazwie \u201eMalrin\u201d (Malrin), warto\u015b\u0107 jego serii produkt\u00f3w od 5% do 20 %, specyfikacje produktu okre\u015blane jako MD50, MD100, MD150, MD200 i tak dalej.<\/p>\n

    Zastosowanie maltodekstryny<\/p>\n

    Ze wzgl\u0119du na unikalne w\u0142a\u015bciwo\u015bci fizyczne i chemiczne maltodekstryny s\u0105 one szeroko stosowane w przemy\u015ble spo\u017cywczym. W ostatnich latach nast\u0105pi\u0142 wzrost liczby i r\u00f3\u017cnorodno\u015bci s\u0142od\u00f3w i koncentrat\u00f3w, co przyczyni\u0142o si\u0119 do rozwoju przemys\u0142u spo\u017cywczego.<\/p>\n

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    1. \n

      Charakterystyka maltodekstryny<\/span><\/h2>\n<\/li>\n<\/ol>\n

      G\u0142\u00f3wne cechy maltodekstryny s\u0105 bezpo\u015brednio zwi\u0105zane z szybko\u015bci\u0105 hydrolizy (warto\u015b\u0107 DE), wi\u0119c warto\u015b\u0107 DE nie tylko wskazuje stopie\u0144 hydrolizy, ale tak\u017ce jest wa\u017cnym wska\u017anikiem kontroluj\u0105cym w\u0142a\u015bciwo\u015bci produktu. Zrozumienie zwi\u0105zku mi\u0119dzy warto\u015bci\u0105 DE a w\u0142a\u015bciwo\u015bciami fizycznymi s\u0142od\u00f3w i produkt\u00f3w wyko\u0144czeniowych jest korzystne dla w\u0142a\u015bciwego wyboru i zastosowania s\u0142od\u00f3w i produkt\u00f3w wyko\u0144czeniowych.<\/p>\n

      Gdy warto\u015b\u0107 DE maltodekstryny wynosi 4%-6 %, sk\u0142ad cukru jest wi\u0119kszy ni\u017c tetrasacharydu, gdy warto\u015b\u0107 DE wynosi 9%-12 %, udzia\u0142 w\u0119glowodan\u00f3w niskocz\u0105steczkowych jest mniejszy, ale w\u0119glowodan\u00f3w wysokocz\u0105steczkowych jest wi\u0119cej. Dlatego tego rodzaju produkty bez s\u0142odkiego smaku nie s\u0105 \u0142atwe do zmi\u0119kczenia, trudne do zbr\u0105zowienia. Gdy warto\u015b\u0107 DE mie\u015bci si\u0119 w zakresie od 13% do 17 %, jest ona mniej s\u0142odka, wilgotna, ma ni\u017csz\u0105 proporcj\u0119 cukru redukuj\u0105cego, br\u0105zowienie i rozpuszczalno\u015b\u0107. Gdy warto\u015b\u0107 DE wynosi 18%-22 %, ma s\u0142odki smak, wch\u0142anianie wilgoci, odpowiedni stosunek cukru redukuj\u0105cego, reakcj\u0119 br\u0105zowienia i dobr\u0105 rozpuszczalno\u015b\u0107. Stosowanie w \u017cywno\u015bci nie powoduje efektu zwi\u0119kszaj\u0105cego lepko\u015b\u0107.<\/p>\n

      Zastosowanie maltodekstryny<\/p>\n

      G\u0142\u00f3wn\u0105 r\u00f3\u017cnic\u0105 pomi\u0119dzy maltodekstryn\u0105 enzymatyczn\u0105 a kwasow\u0105 jest to, \u017ce nie wytr\u0105caj\u0105 one d\u0142ugo\u0142a\u0144cuchowej amylozy, w zwi\u0105zku z czym nie powstaje bia\u0142y osad, co znacznie zwi\u0119ksza warto\u015b\u0107 handlow\u0105 s\u0142odu.<\/p>\n

      ENZYMATYCZNA Maltodekstryna szybko tonie w wodzie, opada na dno i stopniowo porusza si\u0119 w g\u00f3r\u0119 i w d\u00f3\u0142, rozpuszczaj\u0105c nieco mniej cukru, ale jest lepiej uwodniona. Po wch\u0142oni\u0119ciu wody, zdolno\u015b\u0107 do zatrzymywania wody jest silna. Jest to wa\u017cna cecha maltodekstryny, kt\u00f3ra jest cz\u0119sto stosowana.<\/p>\n

      Produkty Maltodekstryny maj\u0105 bia\u0142y wygl\u0105d, niekrystaliczne, a ich g\u0142\u00f3wne w\u0142a\u015bciwo\u015bci to dobra p\u0142ynno\u015b\u0107, brak specyficznego zapachu, dobra rozpuszczalno\u015b\u0107, odpowiednia lepko\u015b\u0107, odporno\u015b\u0107 na ciep\u0142o, niebr\u0105zowienie, niska higroskopijno\u015b\u0107, brak aglomeracji, nawet w skoncentrowanych warunkach. Jest dobrym no\u015bnikiem dla wszelkiego rodzaju substancji s\u0142odz\u0105cych, aromatyzuj\u0105cych i wype\u0142niaj\u0105cych. Ma r\u00f3wnie\u017c dobry efekt emulguj\u0105cy i zag\u0119szczaj\u0105cy. Dobre w\u0142a\u015bciwo\u015bci filmotw\u00f3rcze mog\u0105 zapobiega\u0107 deformacji produktu i poprawia\u0107 jego wygl\u0105d. Jest \u0142atwy do strawienia i wch\u0142aniania przez organizm ludzki. Ma dobry efekt stabilizuj\u0105cy na pian\u0119 \u017cywno\u015bci i napoj\u00f3w, dobre w\u0142a\u015bciwo\u015bci kwasoodporne i odporne na s\u00f3l, hamuje krystalizacj\u0119 cukru krystalicznego, niezwyk\u0142\u0105 funkcj\u0119 odporno\u015bci na piasek i zamykania.<\/p>\n

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      1. \n

        CHARAKTERYSTYKA PRODUKCJI MALTODEKSTRYNY<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodekstryna jest wytwarzana ze skrobi poprzez hydroliz\u0119 enzymatyczn\u0105. Skrobia jest w\u0119glowodanem sk\u0142adaj\u0105cym si\u0119 z wielu cz\u0105steczek glukozy, z kt\u00f3rych wi\u0119kszo\u015b\u0107 jest po\u0142\u0105czona wi\u0105zaniami A-(L, 4), a kilka wi\u0105zaniami a-(1,6). Hydroliza skrobi katalizowana przez termostabiln\u0105 A-amylaz\u0119 jest wysoce specyficzna. Oznacza to, \u017ce tylko w pewien spos\u00f3b w pewnym typie hydrolizy i pewnej cz\u0119\u015bci specyficznych w\u0142a\u015bciwo\u015bci wi\u0105za\u0144 glikozydowych, hydroliza tylko skrobi, nie rozk\u0142ada bia\u0142ka, celulozy itd. Tak wi\u0119c s\u0142\u00f3d i ry\u017c s\u0105 wykorzystywane jako surowiec, hydrolizuj\u0105 i up\u0142ynniaj\u0105, odbarwiaj\u0105, filtruj\u0105, wymieniaj\u0105 jonowe, skraplaj\u0105 pr\u00f3\u017cniowo i susz\u0105 rozpy\u0142owo. Ostatnia cz\u0119\u015b\u0107 produkcji mleka w proszku, taka jak zag\u0119szczanie pr\u00f3\u017cniowe, suszenie rozpy\u0142owe i obecny proces produkcji mleka w proszku jest taka sama. Produkcja maltodekstryny polega na tym, \u017ce roztw\u00f3r cukru 50-60% jest zag\u0119szczany w temperaturze oko\u0142o 60 \u00b0C za pomoc\u0105 pompy wysokoci\u015bnieniowej (ci\u015bnienie wynosi 13-17 MPA\/cm2), a nast\u0119pnie kontaktowany z gor\u0105cym powietrzem o temperaturze 140-150 \u00b0C w wie\u017cy suszarniczej. Po wysuszeniu uzyskuje si\u0119 produkt proszkowy o zawarto\u015bci wilgoci poni\u017cej 6%. G\u0119sto\u015b\u0107 pozorna wynosi mniej ni\u017c 0,5 g\/cm3. \u0141atwo rozprasza si\u0119 i rozpuszcza po wystawieniu na dzia\u0142anie wody.<\/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\/pl\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"pl_PL\" \/>\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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