Maltodextrin is a kind of starch hydrolysate with DE value less than 20, which is between starch and starch sugar. It is a kind of nutritional polysaccharide with low price, greasy taste and basically no taste. Maltodextrin is a mixture of various de values. It can be a white powder or a concentrated liquid.

麥芽糊精的組成，與其水解工藝、淀粉類型及淀粉中其他組分（如蛋白質、脂肪等）的存在密切相關。不同DE值麥芽糊精具有不同的功能和性質：如增稠、膠凝、降低產(chǎn)品甜度、改變體系冰點、抑 制冰晶生長、代替脂肪、減少熱能、改善質構及用作噴霧劑或干燥載體等。麥芽糊精在食品生產(chǎn)中應用十分廣泛，其市場前景非常廣闊。如何利用麥芽糊精，也是食品生產(chǎn)技術人感興趣的課題之一。

The composition of maltodextrin is closely related to its hydrolysis process, starch type and the existence of other components (such as protein, fat, etc.) in starch. Maltodextrins with different DE values have different functions and properties: thickening, gelatinization, reducing product sweetness, changing the freezing point of the system, inhibiting ice crystal growth, replacing fat, reducing heat energy, improving texture, and being used as sprays or drying carriers. Maltodextrin is widely used in food production, and its market prospect is very broad. How to make use of maltodextrin is also one of the topics that people are interested in.

1、用于增加粘稠度、增加分散性和溶解性

1. Used to increase viscosity, dispersion and solubility

麥芽糊精有較好的乳化作用和增稠效果。在豆奶、速溶麥片、麥乳精中用以增稠、吸收異味、改善口感、延長保質期；在奶茶、速溶茶、固體茶、植脂奶、咖啡伴侶中，用以增加醇厚、細膩、味香濃郁的口感及降低成本；在椰奶、花生奶、杏仁奶及各種乳酸飲品中，增強乳化力，使產(chǎn)品穩(wěn)定好、不易沉淀；在各色罐頭或湯羹汁類食品中，用以增稠、改善結構、外觀和風味。

Maltodextrin has better emulsification and thickening effect. It is used in soymilk, instant cereal and wheat milk to thicken, absorb peculiar smell, improve taste and extend shelf life; In milk tea, instant tea, solid tea, fat milk and coffee partner, it can increase mellow, delicate and fragrant taste and reduce cost; In coconut milk, peanut milk, almond milk and all kinds of lactic acid drinks, the emulsifying power is enhanced to make the product stable and not easy to precipitate; It is used to thicken, improve the structure, appearance and flavor of canned food or soup.
               

2、用于移植褐變反應

2. Used for transplantation browning reaction

當食品體系中有大量還原糖和蛋白質存在時，將其高溫處理易引起褐變反應。由于麥芽糊精DE值較低，褐變反應程度較小，可作為一種惰性包埋材料用于敏感性化學物質，如香精、香料、藥物等微膠囊化。

When there are a lot of reducing sugars and proteins in food system, high temperature treatment can easily cause browning reaction. Because maltodextrin has lower DE value and less browning reaction, it can be used as an inert embedding material for sensitive chemical substances, such as flavors, spices, drugs and other microencapsulation.

3、用作承載體與涂抹保鮮

3. It can be used as bearing body and fresh-keeping coating

麥芽糊精水溶液無任何味道，結合及粘合作用強，可作為各種甜味劑、香味劑、填充劑和色素的優(yōu)良載體，保證被承載物質的純正風味。較低DE值的麥芽糊精具有較強的成膜或涂膜性能，可用于水果涂抹保鮮。

Maltodextrin aqueous solution has no taste, strong binding and adhesion. It can be used as an excellent carrier for various sweeteners, fragrances, fillers and pigments to ensure the pure flavor of the loaded substances. Maltodextrin with lower DE value has strong film-forming or coating properties, which can be used for fruit preservation.

4、用于配置功能食品

4. It is used to prepare functional food

麥芽糊精易被人體吸收，可用于運動員、病人、嬰幼兒等功能性食品，如無蔗糖奶粉、運動飲料中。使產(chǎn)品體積膨脹、不易結塊、沖調性好，提高營養(yǎng)價值。

Maltodextrin is easily absorbed by human body, and can be used in athletes, patients, infants and other functional foods, such as sucrose free milk powder and sports drinks. The product has the advantages of volume expansion, non caking, good flushing property and high nutritional value.

5、用于降低冰點

5. Used to lower the freezing point

在冰淇淋、雪糕、冰棍中，可在不改變體系可溶性固體形物含量的情況下，改變產(chǎn)品的冰點，抑 制冰晶生長，使冰粒膨脹細膩，粘稠性能好，甜味溫和，口感良好。

In ice cream, ice cream and popsicle, the freezing point of the product can be changed without changing the soluble solid content of the system, the growth of ice crystals can be inhibited, the ice grains can be expanded and fine, the viscosity is good, the sweetness is mild, and the taste is good.

6、用于降低體系的甜度

6. Used to reduce the sweetness of the system

在糖果中加入麥芽糊精，可降低體系甜度，還可增加糖果韌性，防止返砂和烊化，改善體系風味，延長保質期。對預防牙齲病、高血壓和糖尿病等也有積極意義。

Adding maltodextrin to candy can reduce the sweetness of the system, increase the toughness of candy, prevent back sanding and aging, improve the flavor of the system and prolong the shelf life. It also has positive significance in preventing dental caries, hypertension and diabetes.

7、替代脂肪

7. Substitute fat

麥芽糊精可形成凝膠結構，持留水分，常用作質構改良劑。當DE值為3-5時，可產(chǎn)生類似脂肪的質構和口感，是一種優(yōu)良的脂肪代用品。常用作色拉、冰淇淋、香腸等脂肪替代品。在粉末油脂中還能起到代用油脂的功能。

Maltodextrin can form gelatin structure and retain moisture. It is often used as texture modifier. When de value is 3-5, it can produce texture and taste similar to fat, which is an excellent fat substitute. It is often used as fat substitute for salad, ice cream and sausage. It can also play the role of substitute oil in powder oil.

8、用于改善食品的結構和外觀

8. Used to improve the structure and appearance of food

在餅干或其他方便食品中，使產(chǎn)品入口不粘牙、不留渣，造型及外觀清亮光滑、飽滿，減少次品，延長產(chǎn)品貨架期。

In biscuits or other convenience foods, the product does not stick teeth and residue at the entrance, the shape and appearance are clear, smooth and full, the defective products are reduced, and the shelf life of the product is extended.