{"id":2223,"date":"2015-03-27T08:00:48","date_gmt":"2015-03-27T14:00:48","guid":{"rendered":"https:\/\/www.ulprospector.com\/knowledge\/?p=2223"},"modified":"2021-04-01T15:22:31","modified_gmt":"2021-04-01T21:22:31","slug":"fbn-adaptable-maltodextrin-5-potential-uses-food-formulations","status":"publish","type":"post","link":"https:\/\/ulprospector.ul.com\/2223\/fbn-adaptable-maltodextrin-5-potential-uses-food-formulations\/","title":{"rendered":"Adaptable Maltodextrin: 5 Potential Uses in Food Formulations"},"content":{"rendered":"
\"Maltodextrin
Maltodextrin is used as a\u00a0coating for foods like pretzels to create a shiny, crisp\u00a0surface.<\/figcaption><\/figure>\n

Maltodextrin<\/a> (EU<\/a>) can be found in nearly every food category, from infant formula<\/a> (EU<\/a>) to coffee creamers<\/a> (EU<\/a>). It\u2019s created using corn starch<\/a> (EU<\/a>) slurry as the starting material, but it can also be created from potatoes, oats, tapioca, wheat, and rice.<\/p>\n

Alpha-amylase<\/a> (EU<\/a>) and acids can be used to hydrolyze the slurry into units of D-glucose<\/a> (EU<\/a>). The starch hydrolysis brings the maltodextrin to a Dextrose Equivalent (DE = sweetness level) in a range of approximately 2 to 20 DE, compared to dextrose\u00a0at 100 DE. A higher DE means that more extensive hydrolysis has occurred. While liquid maltodextrin solutions can be found, the majority of maltodextrins are finished further into spray-dried forms, which may be agglomerated to influence the functionality of the ingredient.<\/p>\n

Since maltodextrin has low reducing sugars present, it produces very little Maillard reaction browning. Ice crystal formation is inhibited, and it prevents grainy textures over time in frozen products. Its bland flavor makes it adaptable to most food processing situations.<\/p>\n

Here are five examples of maltodextrin functionality in specific applications:<\/p>\n

Bulking Agent<\/b><\/h3>\n

Due to its low density, maltodextrin is often used as a filler with high intensity sweeteners<\/a> (EU<\/a>), especially in the sachet packets of sweetener available to consumers in restaurants and coffee shops. In this format, it also acts as an anti-caking agent. It is used as a diluent in some packaged spice mixes, such as those added to meatloaf or chili, as well as in meat rubs <\/a>(EU<\/a>).<\/p>\n

Viscosity Management<\/b><\/h3>\n

Maltodextrin can be used as a carbohydrate-based fat replacer <\/a>(EU<\/a>). It functions by interacting with the water in the formulation to create a heat-stable, smooth gel. This gel can mimic the texture and creamy mouth feel of fats, increase the viscosity of an unprocessed product, and add body\/mouthfeel to finished products. It can be used in this manner in a wide range of products, from baked goods<\/a> (EU<\/a>), salad dressings<\/a> (EU<\/a>), and dips<\/a> (EU<\/a>), to frozen desserts to sausages<\/a> (EU<\/a>).<\/p>\n

It can aid in the stabilization of ice cream and frozen yogurt by controlling the melting character and increasing the freezing temperature.<\/p>\n

Maltodextrins can be added to beer to improve the mouth feel and increase the head foam retention.<\/p>\n

Stabilizer<\/b> & Carrier <\/strong><\/h3>\n

Maltodextrin can be used in tableting with pharmaceutical compounds. It can be used in roller compaction during the tableting process. Fruit and vegetable juice concentrates can be spray dried onto maltodextrin to create powdered forms. In molecular gastronomy, oils are often mixed with maltodextrin to create powdered versions with no additional flavoring. Experiments have been done to create versions of powdered alcohol, as reported in Chemical and Engineering News<\/a> in 2014. Absorbing a flavor base on a maltodextrin carrier can produce powdered flavors.<\/p>\n

Coating <\/b><\/h3>\n

Coating low fat extruded snacks, like pretzels<\/a> (EU<\/a>) or cereals<\/a> (EU<\/a>), with syrups and maltodextrins can create a shiny, crisp surface. When added to confectionery coatings, maltodextrin aids in boosting slurry solids to dry the coatings faster.<\/p>\n

Sweetness Reducer<\/strong><\/h3>\n

Maltodextrin has a low level of sweetness.\u00a0It can be used to replace other bulking ingredients to reduce sweetness in products, if added sweetness is impacting the product’s flavor.<\/p>\n

More Information on Maltodextrin:<\/strong><\/p>\n

US FDA data on maltodextrin derivatives
\n<\/a>Starch Europe \u2013\u00a0Allergen Labelling of Wheat Starch Derivatives and of Gluten-Free Food
\n<\/a>Food Product Design \u2013 Making the Most of Maltodextrins<\/a><\/p>\n

Material Resources in Prospector<\/strong>:<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Maltodextrin Suppliers (North America)<\/th>\nMaltodextrin\u00a0Suppliers (Europe)<\/th>\n<\/tr>\n<\/thead>\n
ADM (Archer Daniels Midland)<\/span><\/a><\/td>\nADM (Archer Daniels Midland)<\/span><\/a><\/td>\n<\/tr>\n
AG Commodities, Inc.<\/span><\/a><\/td>\nAG Commodities, Inc.<\/span><\/a><\/td>\n<\/tr>\n
Anhui BBCA International <\/span><\/a><\/td>\nAllinAll Ingredients<\/span><\/a><\/td>\n<\/tr>\n
Austrade, Inc. Food Ingredients<\/span><\/a><\/td>\nAnhui BBCA International Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Baolingbao Biotechnology Co., Ltd.
\n<\/span><\/a><\/td>\n		Conson Group Corp.<\/span><\/a><\/td>\n<\/tr>\n
CIRANDA Organic Ingredients<\/span><\/a><\/td>\nCorcoran Chemicals Ltd<\/span><\/a><\/td>\n<\/tr>\n
CONNOils<\/span><\/a><\/td>\nDr. Otto Suwelack Nachf. GmbH & Co. KG<\/span><\/a><\/td>\n<\/tr>\n
Conson Group Corp.<\/span><\/a><\/td>\nDuPont Danisco<\/span><\/a><\/td>\n<\/tr>\n
DuPont Danisco<\/span><\/a><\/td>\nDutch Organic International Trade<\/span><\/a><\/td>\n<\/tr>\n
Dutch Organic International<\/span><\/a><\/td>\nEmsland-St\u00e4rke GmbH<\/span><\/a><\/td>\n<\/tr>\n
Emsland-St\u00e4rke GmbH<\/span><\/a><\/td>\nEnzybel International<\/span><\/a><\/td>\n<\/tr>\n
Euroduna Food Ingredients<\/span><\/a><\/td>\nEuroduna Food Ingredients<\/span><\/a><\/td>\n<\/tr>\n
Foodchem International Corporation<\/span><\/a><\/td>\nFoodchem International Corporation<\/span><\/a><\/td>\n<\/tr>\n
Fooding Group Limited<\/span><\/a><\/td>\nFooding Group Limited<\/span><\/a><\/td>\n<\/tr>\n
Futaste<\/span><\/a><\/td>\nFriedrich Ingredients<\/span><\/a><\/td>\n<\/tr>\n
Glanbia Nutritionals<\/span><\/a><\/td>\nFutaste<\/span><\/a><\/td>\n<\/tr>\n
Global Starch Co., Ltd.<\/span><\/a><\/td>\nGlanbia Nutritionals<\/span><\/a><\/td>\n<\/tr>\n
Graham Chemical Corpora<\/span>tion<\/a><\/td>\nGlobal Starch Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Hainan Zhongxin Wanguo Chemical Co., Ltd.
\n<\/span><\/a><\/td>\n		Hainan Zhongxin Wanguo Chemical Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Henningsen Nederland bv<\/span><\/a><\/td>\nHenan Eastar Chemicals Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Honeyville Food Produc<\/span>ts, Inc.<\/a><\/td>\nHenningsen Nederland bv<\/span><\/a><\/td>\n<\/tr>\n
IFP, Inc. (Innovative Food<\/span> Processors)<\/a><\/td>\nHT Griffin Food Ingredients<\/span><\/a><\/td>\n<\/tr>\n
Independent Ingredients<\/span><\/a><\/td>\nHungrana<\/span><\/a><\/td>\n<\/tr>\n
Indiana Sugars, Inc.<\/span><\/a><\/td>\nICD Biochemistry (Q.D) Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Ingredion<\/span><\/a><\/td>\nIngredion<\/span><\/a><\/td>\n<\/tr>\n
iSi (ingredient Specialties, inc.)<\/span><\/a><\/td>\nJ. Rettenmaier & S\u00f6hne GmbH<\/a><\/td>\n<\/tr>\n
J. Rettenmaier USA LP (JRS)<\/span><\/a><\/td>\nKailu Ever Brilliance Biotechnology Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Kailu Ever Brilliance Biotechnology Co., Ltd.<\/span><\/a><\/td>\nLuzhou Bio-chem Technology Limited<\/span><\/a><\/td>\n<\/tr>\n
Luzhou Bio-chem Technology Limited<\/span><\/a><\/td>\nMarron Foods<\/span><\/a><\/td>\n<\/tr>\n
Marron Foods<\/span><\/a><\/td>\nMaval\u00e9rio<\/span><\/a><\/td>\n<\/tr>\n
Maval\u00e9rio<\/span><\/a><\/td>\nMeelunie B.V.<\/span><\/a><\/td>\n<\/tr>\n
Monteloeder<\/span><\/a><\/td>\nMonteloeder<\/span><\/a><\/td>\n<\/tr>\n
NOGA Bio-Chem<\/span><\/a><\/td>\nNOGA Bio-Chem<\/span><\/a><\/td>\n<\/tr>\n
Penford Food Ingredients<\/span><\/a><\/td>\nNowamyl<\/span><\/a><\/td>\n<\/tr>\n
Penta Manufacturing Company<\/span><\/a><\/td>\nOrafti Active Food Ingredients<\/span><\/a><\/td>\n<\/tr>\n
Prinova Group LLC<\/span><\/a><\/td>\nPenford Food Ingredients<\/span><\/a><\/td>\n<\/tr>\n
Qingdao Free Trade Zone United<\/span><\/a><\/td>\nPlury Quimica Ltda.<\/span><\/a><\/td>\n<\/tr>\n
Sanstar Bio-Polymers Ltd.<\/span><\/a><\/td>\nQingdao Free Trade Zone United<\/span><\/a><\/td>\n<\/tr>\n
Shafi Gluco-Chem (Pvt. Ltd.)<\/span><\/a><\/td>\nSanstar Bio-Polymers Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Shandong Bailong Chuangyuan Bio-Technology Co., Ltd.<\/span><\/a><\/td>\nSantosh Limited<\/span><\/a><\/td>\n<\/tr>\n
Shandong Bangye Co., Ltd.<\/span><\/a><\/td>\nShafi Gluco-Chem (Pvt. Ltd.)<\/span><\/a><\/td>\n<\/tr>\n
Shandong Longlive Bio-Technology Co., Ltd<\/span><\/a><\/td>\nShandong Bailong Chuangyuan Bio-Technology Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Shijiazhuang Yuanchem Imp. & Exp. Corp. Ltd.<\/span><\/a><\/td>\nShandong Bangye Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Spectrum Chemical Mfg. Corp.<\/span><\/a><\/td>\nShandong Longlive Bio-Technology Co., Ltd<\/span><\/a><\/td>\n<\/tr>\n
SunOpta Grains and Foods Group<\/span><\/a><\/td>\nShijiazhuang Yuanchem Imp. & Exp. Corp. Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Sure Chemical<\/span><\/a><\/td>\nSure Chemical<\/span><\/a><\/td>\n<\/tr>\n
Suzanne’s Specialties, Inc.<\/span><\/a><\/td>\nTate & Lyle<\/span><\/a><\/td>\n<\/tr>\n
Top Health<\/span><\/a><\/td>\nTereos Syral<\/span><\/a><\/td>\n<\/tr>\n
Vijaya Enterprises<\/span><\/a><\/td>\nVijaya Enterprises<\/span><\/a><\/td>\n<\/tr>\n
Wuhan Golden Wing Industry & Trade Co., Ltd<\/span><\/a><\/td>\nWuhan Golden Wing Industry & Trade Co., Ltd<\/span><\/a><\/td>\n<\/tr>\n
Zhucheng Dongxiao Biotechnology Co., Ltd<\/span><\/a><\/td>\nZhucheng Dongxiao Biotechnology Co., Ltd<\/span><\/a><\/td>\n<\/tr>\n
Zhucheng Xingmao Corn Developing Co., Ltd.<\/span><\/a><\/td>\nZhucheng Xingmao Corn Developing Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n
Zibo Shunda Biotech Co., Ltd.<\/span><\/a><\/td>\nZibo Shunda Biotech Co., Ltd.<\/span><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

There are many more maltodextrin-related ingredients in Prospector! View them here<\/a>… (EU<\/a>)<\/p>\n","protected":false},"excerpt":{"rendered":"

Maltodextrin (EU) can be found in nearly every food category, from infant formula (EU) to coffee creamers (EU). It\u2019s created using corn starch (EU) slurry as the starting material, but it can also be created from potatoes, oats, tapioca, wheat, … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":2245,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"episode_type":"","audio_file":"","podmotor_file_id":"","podmotor_episode_id":"","cover_image":"","cover_image_id":"","duration":"","filesize":"","filesize_raw":"","date_recorded":"","explicit":"","block":"","itunes_episode_number":"","itunes_title":"","itunes_season_number":"","itunes_episode_type":"","footnotes":""},"categories":[2],"tags":[],"ppma_author":[1254],"class_list":{"0":"post-2223","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-beverage-nutrition","8":"entry"},"yoast_head":"\nAdaptable Maltodextrin: 5 Applications in the Food Industry<\/title>\n<meta name=\"description\" content=\"Can you use maltodextrin in your food formulation? 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition & Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. She has worked as a consultant for nutrition products, and has acted as a Manager and Director of Research and Development at companies in the bakery and nutrition fields. Jill held multiple titles with Gerber Products Company from 1995 \u2013 2004. During her tenure, she managed and developed formulas relating to bakery, cereal and dry blended products. Jill worked to create, improve and reformulate products, mindful of ingredient origins, nutritional value and consumer acceptability. Jill holds a B.S. in Bakery Science and Management from Kansas State University. She is a Certified Food Scientist, and is the President\u00a0of her local chapter of the Institute of Food Technologists. Jill is also an accomplished seamstress, textile designer and costume maker. 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Jill serves as a consultant to all departments and monitors food industry trends and regulatory changes around the world. Her articles on these topics provide timely and relevant information for Prospector's\u00a0food industry members. In addition, Jill has played an integral role in optimizing and reorganizing the categorization of food ingredients within the Prospector\u00a0search engine. Her efforts help to provide an enhanced user experience that is customized to meet the needs of R&D professionals in the food, beverage and nutrition industry. Prior to joining Prospector, Jill was a Bakery Applications Specialist for Dupont Nutrition & Health, formerly Danisco USA, where she worked with the company\u2019s sales team and with the global development team to analyze and develop new products, custom solutions and sales literature. 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