INTRODUCTION

Malto Dextrin is an intermediate product obtained during the controlled hydrolysis of starch. It is product midway between starch and glucose, when hydrolysed by enzymes, typically by Bacterial alpha Amylase and then additional conversion to get the desired DE which ranges between 4 to 30. The product thus obtained is refined by clarification, carbon treatment and ion exchange and then spray drying to a moisture level of 3% to 5%. Malto Dextrin is a white powder and is extremely bland in taste with very little sweetness. When made into a solution, it exhibits very high viscosity although it does not hold water in itself. Its bland taste makes it inert on other food flavours and colours. It is a good agent to ensure dispersibility in cold water maintaining clarity and eye appeal.

Malto Dextrin contains the least concentration of mono saccharines and hence exhibits high viscosity by virtue of which it contributes to the mouth feel and body of the product. Due to its blend flavor, the original flavors of the food products are retained, making it ideal additive. Malto Dextrin does not have any effect on colour of the product, it has a high energy rating of 4 cal/gm of solids which makes it a purified nutritive saccharines of choice for several food supplements. It is an ideal additive to instant products due to its free flexibility, open structure and dispersibility in cold water. It is also an ideal crystal inhibitor, plasticizer and film former in food and beverages. It is rapidly dispersible in water. Due to its non hygroscopic nature, it increases the viscosity and prevents caking and crystallisation in the frozen foods such as icecream. It is an ideal ingredient for ready to eat products.

APPLICATIONS FOOD INDUSTRY