{"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\/tr\/application-of-maltodextrin-in-food-industry\/","title":{"rendered":"Maltodekstrinin g\u0131da end\u00fcstrisindeki uygulamalar\u0131"},"content":{"rendered":"

Maltodekstrinin g\u0131da end\u00fcstrisindeki uygulamalar\u0131<\/h2>\n
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\"Maltodekstrin<\/p>\n

Maltodekstrinin Uygulamas\u0131<\/span><\/h1>\n
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    \u00d6ns\u00f6z<\/span><\/h2>\n<\/li>\n<\/ol>\n

    Maltodekstrin, suda \u00e7\u00f6z\u00fcn\u00fcr veya enzimatik so\u011fukluk olarak da bilinir. Hammadde olarak her t\u00fcrl\u00fc ni\u015fastadan, enzimatik i\u015flemle d\u00fc\u015f\u00fck derecede kontrol hidroliz d\u00f6n\u00fc\u015f\u00fcm\u00fc, safla\u015ft\u0131rma, kurutma ile yap\u0131l\u0131r. Hammaddeler ni\u015fastal\u0131 m\u0131s\u0131r, pirin\u00e7 vb.'dir. M\u0131s\u0131r ni\u015fastas\u0131, bu\u011fday ni\u015fastas\u0131, Tapioka Ni\u015fastas\u0131 gibi rafine ni\u015fasta da olabilir. \u015eu anda \u00fclkemizde \u00fcretilen maltlama ve bitirme \u00fcr\u00fcnlerinin hepsi enzimatik i\u015flemle m\u0131s\u0131r, pirin\u00e7 vb.'den yap\u0131l\u0131r.<\/p>\n

    1970 y\u0131l\u0131nda Veberbacher Maltodekstrini \u015f\u00f6yle tan\u0131mlad\u0131: DE'nin %'sinden daha az kontroll\u00fc hidrolize sahip ni\u015fastadan yap\u0131lan bir \u00fcr\u00fcne Malt ve \u00f6z ad\u0131 verilir. Amerika Birle\u015fik Devletleri'nde m\u0131s\u0131r ni\u015fastas\u0131n\u0131n hidrolizi i\u00e7in bir hammadde olarak, p\u00fcsk\u00fcrtmeli kurutma ile elde edilen karbonhidratl\u0131 \u00fcr\u00fcne \"Malrin\" (Malrin) ad\u0131 verilir, \u00fcr\u00fcn serisinin de\u011feri 5%'den 20 %'ye kadard\u0131r, \u00fcr\u00fcn \u00f6zellikleri MD50, MD100, MD150, MD200 vb. olarak an\u0131l\u0131r.<\/p>\n

    Maltodekstrinin uygulanmas\u0131<\/p>\n

    Maltodekstrinin e\u015fsiz fiziksel ve kimyasal \u00f6zellikleri nedeniyle g\u0131da end\u00fcstrisinde yayg\u0131n olarak kullan\u0131l\u0131rlar. Son y\u0131llarda malt ve konsantrelerin say\u0131s\u0131nda ve \u00e7e\u015fitlili\u011finde art\u0131\u015f olmu\u015ftur ve bu da g\u0131da end\u00fcstrisinin geli\u015fmesine katk\u0131da bulunmu\u015ftur.<\/p>\n

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      Maltodekstrin \u00f6zellikleri<\/span><\/h2>\n<\/li>\n<\/ol>\n

      Maltodekstrinin temel \u00f6zellikleri do\u011frudan hidroliz oran\u0131yla (DE De\u011feri) ili\u015fkilidir, bu nedenle DE de\u011feri yaln\u0131zca Hidroliz derecesini g\u00f6stermekle kalmaz, ayn\u0131 zamanda \u00fcr\u00fcn \u00f6zelliklerini kontrol etmek i\u00e7in \u00f6nemli bir endekstir. DE de\u011feri ile maltlar\u0131n ve bitirme \u00fcr\u00fcnlerinin fiziksel \u00f6zellikleri aras\u0131ndaki ili\u015fkiyi anlamak, maltlar\u0131n ve bitirme \u00fcr\u00fcnlerinin do\u011fru se\u00e7imi ve uygulamas\u0131 i\u00e7in faydal\u0131d\u0131r.<\/p>\n

      Maltodekstrinin DE de\u011feri 4%-6 % oldu\u011funda, \u015feker bile\u015fimi tetrasakkaritten daha b\u00fcy\u00fckt\u00fcr, DE de\u011feri 9%-12 % oldu\u011funda, d\u00fc\u015f\u00fck molek\u00fcler karbonhidrat oran\u0131 daha az, ancak y\u00fcksek molek\u00fcler karbonhidrat oran\u0131 daha fazlad\u0131r. Bu nedenle, tatl\u0131 tad\u0131 olmayan bu t\u00fcr \u00fcr\u00fcnler, nemlendirilmesi kolay de\u011fildir, kahverengile\u015fmesi zordur. DE de\u011feri 13% ile 17 % aras\u0131nda oldu\u011funda, tatl\u0131l\u0131k, nem, indirgeyici \u015feker oran\u0131, esmerle\u015fme ve \u00e7\u00f6z\u00fcn\u00fcrl\u00fck a\u00e7\u0131s\u0131ndan daha d\u00fc\u015f\u00fckt\u00fcr. DE de\u011feri 18%-22 % oldu\u011funda, tatl\u0131 bir tada, nem emilimine, uygun indirgeyici \u015feker oran\u0131na, esmerle\u015fme reaksiyonuna ve iyi \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe sahiptir. G\u0131dada kullan\u0131ld\u0131\u011f\u0131nda, viskoziteyi art\u0131ran etkiyi \u00fcretmez.<\/p>\n

      Maltodekstrinin uygulanmas\u0131<\/p>\n

      Enzimatik ve asit maltodekstrin aras\u0131ndaki en b\u00fcy\u00fck fark, uzun zincirli amilozu \u00e7\u00f6keltmemeleridir, bu nedenle beyaz \u00e7\u00f6kelti olu\u015fmaz, bu da malt ve malt\u0131n ticari de\u011ferini b\u00fcy\u00fck \u00f6l\u00e7\u00fcde art\u0131r\u0131r.<\/p>\n

      ENZ\u0130MAT\u0130K Maltodekstrin suda h\u0131zla batar, dibe \u00e7\u00f6ker ve kademeli olarak yukar\u0131 a\u015fa\u011f\u0131 hareket eder, biraz daha az \u015fekeri eritir, ancak daha iyi nemlendirilir. Su emildi\u011finde, suyu tutma yetene\u011fi g\u00fc\u00e7l\u00fcd\u00fcr. Bu, s\u0131kl\u0131kla kullan\u0131lan Maltodekstrinin \u00f6nemli bir \u00f6zelli\u011fidir.<\/p>\n

      Maltodekstrin \u00fcr\u00fcnlerinin g\u00f6r\u00fcn\u00fcm\u00fc beyazd\u0131r, kristalin de\u011fildir ve ana \u00f6zellikleri iyi ak\u0131\u015fkanl\u0131k, tuhaf koku olmamas\u0131, iyi \u00e7\u00f6z\u00fcn\u00fcrl\u00fck, uygun viskozite, \u0131s\u0131 direnci, esmerle\u015fmeme, d\u00fc\u015f\u00fck higroskopiklik, topaklanmama, konsantre ko\u015fullarda bile Her t\u00fcrl\u00fc tatland\u0131r\u0131c\u0131, aroma maddesi ve dolgu maddesi i\u00e7in iyi bir ta\u015f\u0131y\u0131c\u0131d\u0131r. Ayr\u0131ca iyi em\u00fclsifiye edici ve koyula\u015ft\u0131r\u0131c\u0131 etkiye sahiptir \u0130yi film olu\u015fturma performans\u0131, \u00fcr\u00fcn\u00fcn deformasyonunu \u00f6nleyebilir ve \u00fcr\u00fcn\u00fcn g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc iyile\u015ftirebilir. \u0130nsan v\u00fccudu taraf\u0131ndan sindirilmesi ve emilmesi kolayd\u0131r G\u0131da ve i\u00e7eceklerin k\u00f6p\u00fckleri \u00fczerinde iyi bir dengeleyici etkiye, iyi asit ve tuz direnci \u00f6zelliklerine, kristal \u015fekerin kristalle\u015fmesini engellemeye, kum direncine ve kapanma direncine sahip ola\u011fan\u00fcst\u00fc bir i\u015fleve sahiptir.<\/p>\n

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        MALTODEKSTR\u0130N \u00dcRET\u0130M\u0130N\u0130N \u00d6ZELL\u0130KLER\u0130<\/span><\/h2>\n<\/li>\n<\/ol>\n

        Maltodekstrin, ni\u015fastadan enzimatik hidrolizle yap\u0131l\u0131r. Ni\u015fasta, \u00e7o\u011fu A-(L, 4) ba\u011flar\u0131yla ve birka\u00e7\u0131 da a-(1,6) ba\u011flar\u0131yla ba\u011flanan bir\u00e7ok glikoz molek\u00fcl\u00fcnden olu\u015fan bir karbonhidratt\u0131r. Termostabil A-amilaz taraf\u0131ndan katalize edilen ni\u015fasta hidrolizi olduk\u00e7a spesifiktir. Yani, yaln\u0131zca belirli bir hidroliz t\u00fcr\u00fcnde ve glikozidik ba\u011flar\u0131n belirli \u00f6zelliklerinin belirli bir k\u0131sm\u0131nda, yaln\u0131zca ni\u015fastan\u0131n hidrolizi, proteini, sel\u00fclozu vb. par\u00e7alamaz. Bu nedenle malt ve pirin\u00e7 hammadde olarak kullan\u0131l\u0131r, hidrolize eder ve s\u0131v\u0131la\u015ft\u0131r\u0131r, renk giderir, filtre eder, iyon de\u011fi\u015ftirir, vakumla yo\u011funla\u015ft\u0131r\u0131r ve p\u00fcsk\u00fcrtmeli kurutma yapar. S\u00fct tozu \u00fcretiminin vakum konsantrasyonu, p\u00fcsk\u00fcrtmeli kurutma ve mevcut s\u00fct tozu \u00fcretim s\u00fcreci gibi son k\u0131sm\u0131 ayn\u0131d\u0131r. Maltodekstrin \u00fcretimi, 50-60% \u015feker \u00e7\u00f6zeltisinin y\u00fcksek bas\u0131n\u00e7 pompas\u0131 (bas\u0131n\u00e7 13-17 MPA \/ cm2'dir) ile yakla\u015f\u0131k 60 \u00b0C'de konsantre edilmesi ve ard\u0131ndan kurutma kulesinde 140-150 \u00b0C s\u0131cak hava ile temas ettirilmesidir. Kurutmadan sonra, nem i\u00e7eri\u011fi 6%'nin alt\u0131nda olan toz \u00fcr\u00fcn elde edilir. G\u00f6r\u00fcn\u00fcr yo\u011funlu\u011fu 0,5 g \/ cm3'ten azd\u0131r. Suya maruz kald\u0131\u011f\u0131nda da\u011f\u0131lmas\u0131 ve \u00e7\u00f6z\u00fcnmesi kolayd\u0131r.<\/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\/tr\/application-of-maltodextrin-in-food-industry\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\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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