{"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\/pt\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Aplica\u00e7\u00e3o da Maltodextrina na ind\u00fastria aliment\u00edcia"},"content":{"rendered":"

Aplica\u00e7\u00e3o da Maltodextrina na ind\u00fastria aliment\u00edcia<\/h2>\n
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\"Aplica\u00e7\u00e3o<\/p>\n

Aplica\u00e7\u00e3o de Maltodextrina<\/span><\/h1>\n
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  1. \n

    Pref\u00e1cio<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodextrina, tamb\u00e9m conhecida como maltodextrina sol\u00favel em \u00e1gua ou enzim\u00e1tica, \u00e9 feita a partir de todos os tipos de amido como mat\u00e9ria-prima, por meio de processo enzim\u00e1tico com baixo grau de controle, como convers\u00e3o, purifica\u00e7\u00e3o e secagem por hidr\u00f3lise. As mat\u00e9rias-primas s\u00e3o amido de milho, arroz, etc. Tamb\u00e9m pode ser amido refinado, como amido de milho, amido de trigo e amido de tapioca. Atualmente, os produtos de maltagem e acabamento produzidos em nosso pa\u00eds s\u00e3o todos feitos de milho, arroz, etc., por processo enzim\u00e1tico.<\/p>\n

    Em 1970, Veberbacher definiu a maltodextrina como: um produto feito de amido com hidr\u00f3lise controlada inferior a 20%. O DE \u00e9 chamado de malte e ess\u00eancia. Os Estados Unidos, como mat\u00e9ria-prima para a hidr\u00f3lise do amido de milho, obt\u00eam carboidratos por secagem por atomiza\u00e7\u00e3o, com o produto denominado \"Malrin\" (Malrin), com valores de sua s\u00e9rie de produtos variando de 5% a 20%, e as especifica\u00e7\u00f5es do produto s\u00e3o denominadas MD50, MD100, MD150, MD200 e assim por diante.<\/p>\n

    Aplica\u00e7\u00e3o de maltodextrina<\/p>\n

    Devido \u00e0s propriedades f\u00edsicas e qu\u00edmicas \u00fanicas da maltodextrina, ela \u00e9 amplamente utilizada na ind\u00fastria aliment\u00edcia. Nos \u00faltimos anos, houve um aumento na quantidade e na variedade de maltes e concentrados, o que contribuiu para o desenvolvimento da ind\u00fastria aliment\u00edcia.<\/p>\n

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    1. \n

      Caracter\u00edsticas da maltodextrina<\/span><\/h2>\n<\/li>\n<\/ol>\n

      As principais caracter\u00edsticas da maltodextrina est\u00e3o diretamente relacionadas \u00e0 taxa de hidr\u00f3lise (Valor ED), portanto, o valor ED n\u00e3o apenas indica o grau de hidr\u00f3lise, mas tamb\u00e9m \u00e9 um \u00edndice importante para o controle das propriedades do produto. Compreender a rela\u00e7\u00e3o entre o valor ED e as propriedades f\u00edsicas de maltes e produtos de acabamento \u00e9 ben\u00e9fico para a sele\u00e7\u00e3o e aplica\u00e7\u00e3o adequadas de maltes e produtos de acabamento.<\/p>\n

      Quando o valor DE da maltodextrina \u00e9 4%-6 %, a composi\u00e7\u00e3o de a\u00e7\u00facar \u00e9 toda maior que a do tetrassacar\u00eddeo, quando o valor DE \u00e9 9%-12 %, a propor\u00e7\u00e3o de carboidrato de baixo peso molecular \u00e9 menor, mas o carboidrato de alto peso molecular \u00e9 maior. Portanto, este tipo de produto sem sabor doce, n\u00e3o \u00e9 f\u00e1cil de umedecer, dif\u00edcil de dourar. Quando o valor DE est\u00e1 entre 13% e 17 %, \u00e9 menor em do\u00e7ura, umidade, propor\u00e7\u00e3o de a\u00e7\u00facar redutor, escurecimento e solubilidade. Quando o valor DE \u00e9 18%-22 %, tem um sabor doce, absor\u00e7\u00e3o de umidade, propor\u00e7\u00e3o adequada de a\u00e7\u00facar redutor, rea\u00e7\u00e3o de escurecimento e boa solubilidade. Uso em alimentos, n\u00e3o produzir\u00e1 o efeito que aumenta a viscosidade.<\/p>\n

      Aplica\u00e7\u00e3o de maltodextrina<\/p>\n

      A principal diferen\u00e7a entre a maltodextrina enzim\u00e1tica e a \u00e1cida \u00e9 que elas n\u00e3o precipitam amilose de cadeia longa, portanto, nenhum precipitado branco \u00e9 produzido, aumentando muito o valor comercial do malte e do malte.<\/p>\n

      A Maltodextrina ENZIM\u00c1TICA afunda rapidamente na \u00e1gua, afunda e se move gradualmente para cima e para baixo, dissolve um pouco menos de a\u00e7\u00facar, mas hidrata melhor. Uma vez absorvida, a capacidade de reten\u00e7\u00e3o de \u00e1gua \u00e9 forte. Esta \u00e9 uma caracter\u00edstica importante da Maltodextrina, frequentemente utilizada.<\/p>\n

      A apar\u00eancia dos produtos de Maltodextrina \u00e9 branca, n\u00e3o cristalina, e as principais propriedades s\u00e3o boa fluidez, sem cheiro peculiar, boa solubilidade, viscosidade adequada, resist\u00eancia ao calor, n\u00e3o escurecimento, baixa higroscopicidade, n\u00e3o aglomera\u00e7\u00e3o, mesmo em condi\u00e7\u00f5es concentradas \u00c9 um bom transportador para todos os tipos de ado\u00e7antes, agentes aromatizantes e agentes de enchimento. Tamb\u00e9m tem bom efeito emulsificante e espessante O bom desempenho de forma\u00e7\u00e3o de filme pode evitar a deforma\u00e7\u00e3o do produto e melhorar a apar\u00eancia do produto. \u00c9 f\u00e1cil de ser digerido e absorvido pelo corpo humano Tem um bom efeito estabilizador em espumas de alimentos e bebidas, boas propriedades de resist\u00eancia a \u00e1cidos e sal, inibindo o cristal de a\u00e7\u00facar cristalino, a fun\u00e7\u00e3o not\u00e1vel de resist\u00eancia \u00e0 areia e resist\u00eancia ao fechamento.<\/p>\n

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      1. \n

        CARACTER\u00cdSTICAS DA PRODU\u00c7\u00c3O DE MALTODEXTRINA<\/span><\/h2>\n<\/li>\n<\/ol>\n

        A maltodextrina \u00e9 feita de amido por hidr\u00f3lise enzim\u00e1tica. O amido \u00e9 um carboidrato composto de muitas mol\u00e9culas de glicose, a maioria das quais s\u00e3o ligadas por liga\u00e7\u00f5es A-(L, 4) e algumas por liga\u00e7\u00f5es a-(1,6). A hidr\u00f3lise do amido catalisada pela A-amilase termoest\u00e1vel \u00e9 altamente espec\u00edfica. Ou seja, apenas de uma certa maneira em um certo tipo de hidr\u00f3lise e uma certa parte das propriedades espec\u00edficas das liga\u00e7\u00f5es glicos\u00eddicas, hidr\u00f3lise apenas do amido, n\u00e3o decomp\u00f5e prote\u00ednas, celulose e assim por diante. Ent\u00e3o, o malte e o arroz s\u00e3o usados \u200b\u200bcomo mat\u00e9ria-prima, hidrolisam e liquefazem, descolorem, filtram, trocam \u00edons, condensam a v\u00e1cuo e secam por pulveriza\u00e7\u00e3o. A \u00faltima parte da produ\u00e7\u00e3o de leite em p\u00f3, como concentra\u00e7\u00e3o a v\u00e1cuo, secagem por pulveriza\u00e7\u00e3o e o atual processo de produ\u00e7\u00e3o de leite em p\u00f3, \u00e9 o mesmo. A produ\u00e7\u00e3o de maltodextrina consiste na concentra\u00e7\u00e3o da solu\u00e7\u00e3o de a\u00e7\u00facar 50-60% a cerca de 60 \u00b0C por meio de uma bomba de alta press\u00e3o (press\u00e3o de 13-17 MPa\/cm\u00b2) e, em seguida, no contato com ar quente a 140-150 \u00b0C na torre de secagem. Ap\u00f3s a secagem, obt\u00e9m-se um produto em p\u00f3 com teor de umidade inferior a 6%. A densidade aparente \u00e9 inferior a 0,5 g\/cm\u00b3. \u00c9 f\u00e1cil de dispersar e dissolver quando exposto \u00e0 \u00e1gua.<\/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\/pt\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"pt_PT\" \/>\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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