{"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\/ro\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Aplicarea maltodextrinei \u00een industria alimentar\u0103"},"content":{"rendered":"

Aplicarea maltodextrinei \u00een industria alimentar\u0103<\/h2>\n
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\"Aplicarea<\/p>\n

Aplicarea maltodextrinei<\/span><\/h1>\n
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  1. \n

    Prefa\u0163\u0103<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodextrina, cunoscut\u0103 \u0219i sub denumirea de amidon solubil \u00een ap\u0103 sau enzimatic, este produs\u0103 din tot felul de tipuri de amidon, care sunt supuse unui proces enzimatic cu un grad sc\u0103zut de control al hidrolizei, conversiei, purific\u0103rii \u0219i usc\u0103rii. Materiile prime utilizate sunt amidonul de porumb, orezul etc. Poate fi folosit \u0219i pentru rafinarea amidonului, cum ar fi amidonul de porumb, amidonul de gr\u00e2u, amidonul de tapioca. \u00cen prezent, produsele de mal\u021bificare \u0219i finisare din \u021bara noastr\u0103 sunt fabricate din porumb, orez etc. prin procese enzimatice.<\/p>\n

    \u00cen 1970, Veberbacher a definit maltodextrina ca fiind: un produs fabricat din amidon cu o hidroliz\u0103 controlat\u0103 mai mic\u0103 de 20% a DE se nume\u0219te mal\u021b \u0219i esen\u021b\u0103. Statele Unite au utilizat ca materie prim\u0103 pentru hidroliza amidonului de porumb, ob\u021binut prin uscarea prin pulverizare a carbohidra\u021bilor, un produs numit \u201eMalrin\u201d (Malrin), cu o gam\u0103 larg\u0103 de produse de la 5% la 20%, specifica\u021biile produsului fiind denumite MD50, MD100, MD150, MD200 \u0219i a\u0219a mai departe.<\/p>\n

    Aplicarea maltodextrinei<\/p>\n

    Datorit\u0103 propriet\u0103\u021bilor fizice \u0219i chimice unice ale maltodextrinei, acestea sunt utilizate pe scar\u0103 larg\u0103 \u00een industria alimentar\u0103. \u00cen ultimii ani s-a \u00eenregistrat o cre\u0219tere a num\u0103rului \u0219i variet\u0103\u021bii de mal\u021buri \u0219i concentrate, ceea ce a contribuit la dezvoltarea industriei alimentare.<\/p>\n

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    1. \n

      Caracteristicile maltodextrinei<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Principalele caracteristici ale maltodextrinei sunt direct legate de rata de hidroliz\u0103 (valoarea DE), astfel \u00eenc\u00e2t valoarea DE nu indic\u0103 doar gradul de hidroliz\u0103, ci este \u0219i un indice important pentru controlul propriet\u0103\u021bilor produsului. \u00cen\u021belegerea rela\u021biei dintre valoarea DE \u0219i propriet\u0103\u021bile fizice ale mal\u021bului \u0219i produselor de finisare este benefic\u0103 pentru selec\u021bia \u0219i aplicarea corect\u0103 a mal\u021bului \u0219i a produselor de finisare.<\/p>\n

      C\u00e2nd valoarea DE a maltodextrinei este 4%-6 %, compozi\u021bia zah\u0103rului este mai mare dec\u00e2t cea a tetrasacharidelor. C\u00e2nd valoarea DE este 9%-12 %, propor\u021bia de carbohidra\u021bi cu greutate molecular\u0103 mic\u0103 este mai mic\u0103, dar carbohidra\u021bii cu greutate molecular\u0103 mare sunt mai mul\u021bi. Prin urmare, acest tip de produs nu are gust dulce, nu se umecteaz\u0103 u\u0219or \u0219i se rumene\u0219te greu. C\u00e2nd valoarea DE este \u00eentre 13% \u0219i 17 %, are un nivel mai sc\u0103zut de dulcea\u021b\u0103, umiditate, raport zah\u0103r reduc\u0103tor, rumenire \u0219i solubilitate. C\u00e2nd valoarea DE este 18%-22 %, are un gust dulce, absorb\u021bie adecvat\u0103 a umidit\u0103\u021bii, raport zah\u0103r reduc\u0103tor, reac\u021bie de rumenire \u0219i solubilitate bun\u0103. Utilizarea \u00een alimente nu va produce un efect de cre\u0219tere a v\u00e2scozit\u0103\u021bii.<\/p>\n

      Aplicarea maltodextrinei<\/p>\n

      Principala diferen\u021b\u0103 dintre maltodextrina enzimatic\u0103 \u0219i cea acid\u0103 este c\u0103 acestea nu precipit\u0103 amiloza cu lan\u021b lung, prin urmare nu se produce precipitat alb, ceea ce cre\u0219te considerabil valoarea comercial\u0103 a mal\u021bului \u0219i a mal\u021bului.<\/p>\n

      Maltodextrina ENZIMATIC\u0102 se scufund\u0103 rapid \u00een ap\u0103, cade pe fund \u0219i se mi\u0219c\u0103 treptat \u00een sus \u0219i \u00een jos, dizolv\u0103 pu\u021bin mai pu\u021bin zah\u0103r, dar se hidrateaz\u0103 mai bine. Odat\u0103 ce apa este absorbit\u0103, capacitatea de a re\u021bine apa este puternic\u0103. Aceasta este o caracteristic\u0103 important\u0103 a maltodextrinei, care este adesea utilizat\u0103.<\/p>\n

      Aspectul produselor pe baz\u0103 de maltodextrin\u0103 este alb, necristalin, iar principalele propriet\u0103\u021bi sunt fluiditate bun\u0103, absen\u021ba mirosurilor deosebite, solubilitate bun\u0103, v\u00e2scozitate adecvat\u0103, rezisten\u021b\u0103 la c\u0103ldur\u0103, ne-brunizare, higroscopicitate sc\u0103zut\u0103, neaglomerare, chiar \u0219i \u00een condi\u021bii concentrate. Este un bun purt\u0103tor pentru toate tipurile de \u00eendulcitori, agen\u021bi de aromatizare \u0219i agen\u021bi de umplere. De asemenea, are un bun efect de emulgare \u0219i \u00eengro\u0219are. Performan\u021ba bun\u0103 de formare a peliculei poate preveni deformarea produsului \u0219i poate \u00eembun\u0103t\u0103\u021bi aspectul acestuia. Este u\u0219or de digerat \u0219i absorbit de organismul uman. Are un bun efect de stabilizare asupra spumelor alimentare \u0219i a b\u0103uturilor, propriet\u0103\u021bi bune de rezisten\u021b\u0103 la acid \u0219i sare, inhib\u00e2nd cristalizarea zah\u0103rului \u0219i func\u021bia remarcabil\u0103 de rezisten\u021b\u0103 la nisip \u0219i \u00eenchidere.<\/p>\n

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      1. \n

        CARACTERISTICI ALE PRODUC\u021aIEI DE MALTODEXTRIN\u0102<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodextrina se ob\u021bine din amidon prin hidroliz\u0103 enzimatic\u0103. Amidonul este un carbohidrat format din mai multe molecule de glucoz\u0103, majoritatea fiind legate prin leg\u0103turi A-(L, 4), iar c\u00e2teva prin leg\u0103turi \u03b1-(1,6). Hidroliza amidonului catalizat\u0103 de A-amilaza termostabil\u0103 este foarte specific\u0103. Adic\u0103, doar \u00eentr-un anumit mod, \u00eentr-un anumit tip de hidroliz\u0103 \u0219i o anumit\u0103 parte din propriet\u0103\u021bile specifice ale leg\u0103turilor glicozidice, hidroliza doar a amidonului, nu descompune proteinele, celuloza \u0219i a\u0219a mai departe. Astfel, mal\u021bul \u0219i orezul sunt utilizate ca materie prim\u0103, hidrolizeaz\u0103 \u0219i lichefiaz\u0103, decoloreaz\u0103, filtreaz\u0103, fac schimb de ioni, condenseaz\u0103 \u00een vid \u0219i usuc\u0103 prin pulverizare. Ultima etap\u0103 a produc\u021biei de lapte praf, cum ar fi concentrarea \u00een vid, uscarea prin pulverizare, este aceea\u0219i cu procesul actual de produc\u021bie a laptelui praf. Producerea maltodextrinei const\u0103 \u00een concentrarea unei solu\u021bii de zah\u0103r 50-60% la aproximativ 60 \u00b0C cu o pomp\u0103 de \u00eenalt\u0103 presiune (presiunea este de 13-17 MPa\/cm\u00b3), apoi \u00een contact cu aer cald la 140-150 \u00b0C \u00eentr-un turn de uscare. Dup\u0103 uscare, se ob\u021bine produsul pulverulent cu un con\u021binut de umiditate sub 6%. Densitatea aparent\u0103 este mai mic\u0103 de 0,5 g\/cm\u00b3. Se disperseaz\u0103 \u0219i se dizolv\u0103 u\u0219or \u00een contact cu apa.<\/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\/ro\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"ro_RO\" \/>\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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