麥芽糊精也稱(chēng)水溶性糊精或酶法糊精。它是以各類(lèi)淀粉作原料，經(jīng)酶法工藝低程度控制水解轉(zhuǎn)化，提純，干燥而成。其原料是含淀粉質(zhì)的玉米，大米等。也可以是精制淀粉，如玉米淀粉，小麥淀粉，木薯淀粉等。其原料是含淀粉質(zhì)的玉米、大米等，也可以是精制淀粉，如玉米淀粉、小麥淀粉、木薯淀粉等。主要成分為糊精并含有多聚糖、四糖或四糖以上的低聚糖，還含少量的麥芽糖和葡萄糖。

Maltodextrin is also known as water-soluble dextrin or enzymatic dextrin. It is made of all kinds of starch as raw materials, which is hydrolyzed, transformed, purified and dried by enzymatic process. Its raw materials are corn and rice containing starch. It can also be refined starch, such as corn starch, wheat starch, cassava starch, etc. Its raw materials are corn and rice containing starch, or refined starch, such as corn starch, wheat starch, cassava starch, etc. The main component is dextrin and contains polysaccharides, tetrasaccharides or oligosaccharides above tetrasaccharides, as well as a small amount of maltose and glucose.

麥芽糊精的DE值是偏低的，所以它不容易跟空氣接觸發(fā)生變化，可以作為惰性包埋材料，一般可以用于制作香料、藥物的微膠囊化。

The de value of maltodextrin is low, so it is not easy to change in contact with air. It can be used as inert embedding material and can generally be used for microencapsulation of spices and drugs.

二、粘度高

2、 High viscosity

麥芽糊精的粘度是比較高的，所以在制作一些食物的時(shí)候如果覺(jué)得粘度不夠，可以加一些這類(lèi)產(chǎn)品，它能夠增加粘稠度。

The viscosity of maltodextrin is relatively high, so if you feel that the viscosity is not enough when making some food, you can add some such products, which can increase the viscosity.

三、降低冰點(diǎn)

3、 Lower freezing point

水結(jié)成冰一般要在零度以下，平時(shí)在凍雪糕、冰糕過(guò)程中，添加麥芽糊精可以是可以讓它盡快達(dá)到冰點(diǎn)，這樣就能抑 制冰晶的生長(zhǎng)。

When water forms ice, it is generally below zero. Usually, in the process of freezing ice cream and ice cream, adding maltodextrin can make it reach the freezing point as soon as possible, so as to inhibit the growth of ice crystals.

四、配置功能食品

4、 Configuration of functional food

麥芽糊精是非常容易被身體吸收的，所以一般奶粉里面添加這類(lèi)產(chǎn)品是非常好的，很容易被運(yùn)動(dòng)員，病人，嬰兒等人群的身體吸收。

Maltodextrin is very easy to be absorbed by the body, so it is very good to add this kind of product to general milk powder. It is easy to be absorbed by athletes, patients, infants and other people.

五、降低體系的甜度

5、 Reduce the sweetness of the system

糖果的甜度是非常高的，如果在糖果里面加入這一產(chǎn)品它可以降低體系甜度，而且還能夠增加糖果的韌性，所以保存的時(shí)間可能會(huì)更長(zhǎng)一些。

The sweetness of candy is very high. If this product is added to candy, it can not only reduce the sweetness of the system, but also increase the toughness of candy, so the storage time may be longer.

六、代替脂肪

6、 Replace fat

麥芽糊精是一種優(yōu)良的脂肪代替品，平時(shí)在做色拉或是冰淇淋香腸的時(shí)候就可以使用這個(gè)產(chǎn)品，它能夠代替脂肪。

Maltodextrin is an excellent fat substitute. It can be used when making salad or ice cream sausage. It can replace fat.

七、改變食品的結(jié)構(gòu)

7、 Change the structure of food

有些食物可能會(huì)出現(xiàn)粘牙的情況，這個(gè)時(shí)候在制作過(guò)程中加入麥芽糊精，它能夠改變食品的結(jié)構(gòu)，這樣，在吃的時(shí)候就會(huì)不粘牙不留渣，而且外觀也很好看。

Some foods may stick to the teeth. At this time, maltodextrin is added in the production process, which can change the structure of the food. In this way, there will be no sticking teeth and residue when eating, and the appearance is also very good.