{"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\/sv\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Anv\u00e4ndning av maltodextrin i livsmedelsindustrin"},"content":{"rendered":"

Anv\u00e4ndning av maltodextrin i livsmedelsindustrin<\/h2>\n
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\"Maltodextrin<\/p>\n

Applicering av maltodextrin<\/span><\/h1>\n
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    F\u00f6rord<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodextrin, \u00e4ven k\u00e4nt som vattenl\u00f6slig eller enzymatisk k\u00f6ld. Det framst\u00e4lls av alla typer av st\u00e4rkelse som r\u00e5material, genom enzymatisk process med l\u00e5g kontrollgrad av hydrolys, omvandling, rening, torkning. R\u00e5materialen \u00e4r st\u00e4rkelserik majs, ris och s\u00e5 vidare. Det kan ocks\u00e5 vara raffinerad st\u00e4rkelse, s\u00e5som majsst\u00e4rkelse, vetest\u00e4rkelse, tapiokast\u00e4rkelse. F\u00f6r n\u00e4rvarande tillverkas alla malt- och efterbehandlingsprodukter i v\u00e5rt land av majs, ris och s\u00e5 vidare genom enzymatisk process.<\/p>\n

    \u00c5r 1970 definierade Veberbacher maltodextrin som: en produkt tillverkad av st\u00e4rkelse med en kontrollerad hydrolys p\u00e5 mindre \u00e4n 20% av DE kallas malt och essens. I USA, som r\u00e5vara f\u00f6r hydrolys av majsst\u00e4rkelse, erh\u00e5lls genom spraytorkning av kolhydratprodukten \"Malrin\" (Malrin). V\u00e4rdet av dess produktserie str\u00e4cker sig fr\u00e5n 5% till 20%, och produktspecifikationerna kallas MD50, MD100, MD150, MD200 och s\u00e5 vidare.<\/p>\n

    Applicering av maltodextrin<\/p>\n

    P\u00e5 grund av maltodextrins unika fysikaliska och kemiska egenskaper anv\u00e4nds de i stor utstr\u00e4ckning inom livsmedelsindustrin. Under senare \u00e5r har antalet och variationen av malt och koncentrat \u00f6kat, vilket har bidragit till livsmedelsindustrins utveckling.<\/p>\n

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    1. \n

      Maltodextrins egenskaper<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Maltodextrins huvudsakliga egenskaper \u00e4r direkt relaterade till hydrolyshastigheten (DE-v\u00e4rdet), s\u00e5 DE-v\u00e4rdet indikerar inte bara hydrolysgraden utan \u00e4r ocks\u00e5 ett viktigt index f\u00f6r att kontrollera produktegenskaperna. Att f\u00f6rst\u00e5 sambandet mellan DE-v\u00e4rdet och de fysikaliska egenskaperna hos malt och efterbehandlingsprodukter \u00e4r f\u00f6rdelaktigt f\u00f6r korrekt val och till\u00e4mpning av malt och efterbehandlingsprodukter.<\/p>\n

      N\u00e4r DE-v\u00e4rdet f\u00f6r maltodextrin \u00e4r 4%-6 % \u00e4r sockersammans\u00e4ttningen st\u00f6rre \u00e4n f\u00f6r tetrasackarider. N\u00e4r DE-v\u00e4rdet \u00e4r 9%-12 % \u00e4r andelen l\u00e5gmolekyl\u00e4ra kolhydrater l\u00e4gre, men andelen h\u00f6gmolekyl\u00e4ra kolhydrater h\u00f6gre. D\u00e4rf\u00f6r \u00e4r den h\u00e4r typen av produkter utan s\u00f6t smak, sv\u00e5ra att fukta och sv\u00e5ra att bryna. N\u00e4r DE-v\u00e4rdet \u00e4r mellan 13% och 17 % har den l\u00e4gre s\u00f6tma, fuktighet, f\u00f6rh\u00e5llande reducerande socker, bryningsreaktion och l\u00f6slighet. N\u00e4r DE-v\u00e4rdet \u00e4r 18%-22 % har den en s\u00f6t smak, fuktabsorption, korrekt f\u00f6rh\u00e5llande reducerande socker, bryningsreaktion och god l\u00f6slighet. Anv\u00e4ndning i livsmedel ger inte n\u00e5gon effekt som \u00f6kar viskositeten.<\/p>\n

      Applicering av maltodextrin<\/p>\n

      Den st\u00f6rsta skillnaden mellan enzymatisk och sur maltodextrin \u00e4r att de inte f\u00e4ller ut l\u00e5ngkedjig amylos, vilket inneb\u00e4r att ingen vit f\u00e4llning produceras, vilket kraftigt \u00f6kar det kommersiella v\u00e4rdet av malt och malt.<\/p>\n

      ENZYMATISK maltodextrin sjunker snabbt i vatten, faller till botten och r\u00f6r sig gradvis upp och ner, l\u00f6ser upp n\u00e5got mindre socker, men \u00e4r b\u00e4ttre hydrerade. N\u00e4r vattnet v\u00e4l absorberats \u00e4r f\u00f6rm\u00e5gan att beh\u00e5lla vatten stark. Detta \u00e4r en viktig egenskap hos maltodextrin som ofta anv\u00e4nds.<\/p>\n

      Maltodextrinprodukter har ett vitt, icke-kristallint utseende, och de viktigaste egenskaperna \u00e4r god flytbarhet, ingen m\u00e4rklig lukt, god l\u00f6slighet, l\u00e4mplig viskositet, v\u00e4rmebest\u00e4ndighet, icke-brunf\u00e4rgning, l\u00e5g hygroskopicitet och icke-agglomerat, \u00e4ven i koncentrerade f\u00f6rh\u00e5llanden. Det \u00e4r en bra b\u00e4rare f\u00f6r alla typer av s\u00f6tningsmedel, smak\u00e4mnen och fyllnadsmedel. Det har ocks\u00e5 god emulgerings- och f\u00f6rtjockningseffekt. God filmbildande prestanda kan f\u00f6rhindra att produkten deformeras och f\u00f6rb\u00e4ttra produktens utseende. Det \u00e4r l\u00e4tt att sm\u00e4lta och absorbera av m\u00e4nniskokroppen. Det har en god stabiliserande effekt p\u00e5 skum i livsmedel och drycker, goda syrabest\u00e4ndiga och saltbest\u00e4ndiga egenskaper, h\u00e4mmar kristallint sockers kristallina kristallinitet, samt har en anm\u00e4rkningsv\u00e4rd funktion som sandbest\u00e4ndig och st\u00e4ngningsbest\u00e4ndig.<\/p>\n

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      1. \n

        EGENSKAPER F\u00d6R MALTODEXTRINPRODUKTION<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodextrin framst\u00e4lls av st\u00e4rkelse genom enzymatisk hydrolys. St\u00e4rkelse \u00e4r ett kolhydrat som best\u00e5r av m\u00e5nga glukosmolekyler, varav de flesta \u00e4r sammanl\u00e4nkade med A-(L,4)-bindningar och ett f\u00e5tal med a-(1,6)-bindningar. Hydrolysen av st\u00e4rkelse, katalyserad av termostabilt A-amylas, \u00e4r mycket specifik. Det vill s\u00e4ga, endast p\u00e5 ett visst s\u00e4tt i en viss typ av hydrolys och med en viss del av de specifika egenskaperna hos glykosidbindningar, bryts inte protein, cellulosa och s\u00e5 vidare ner genom hydrolys. S\u00e5 malt och ris anv\u00e4nds som r\u00e5material, hydrolyseras och flytandeg\u00f6rs, avf\u00e4rgas, filtreras, jonbytas, vakuumkondenseras och spraytorkas. Den senare delen av produktionen av mj\u00f6lkpulver, s\u00e5som vakuumkoncentrering, spraytorkning, \u00e4r densamma som den nuvarande produktionsprocessen f\u00f6r mj\u00f6lkpulver. Produktionen av maltodextrin sker genom att sockerl\u00f6sningen 50-60% koncentreras vid cirka 60 \u00b0C med en h\u00f6gtryckspump (trycket \u00e4r 13-17 MPA\/cm2) och sedan bringas i kontakt med 140-150 \u00b0C varmluft i ett torktorn. Efter torkning erh\u00e5lls en pulverprodukt med en fukthalt under 6%. Den synbara densiteten \u00e4r mindre \u00e4n 0,5 g\/cm3. Den \u00e4r l\u00e4tt att l\u00f6sa upp n\u00e4r den uts\u00e4tts f\u00f6r vatten.<\/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\/sv\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\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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