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Where does Maltodextrin come from?

Where does Maltodextrin come from?

Where does Maltodextrin come from? Maltodextrin is a carbohydrate-based product that undergoes a natural called hydrolysis. For its first step of production, it is cooked and mixed with enzymes to break it down. Another method is using acids, but we use the heathier way- enzymes. The final product is a soluble white powder with a neutral taste. This powder can then be used as an ingredient in several industries, such as food and pharmaceuticals.


The degree to which hydrolysis is carried out is expressed as dextrose equivalent (DE), which is the percentage of reducing sugar calculated as dextrose on a dry-weight basis. For instance, the DE of glucose is 100 and for starch is zero. Therefore, the dextrose equivalent measures the mean average molecular mass of the starch hydrolysate.


Maltodextrins are, by definition, non-sweet starch hydrolysates with a DE of less than 20.

Corn starch has been chiefly used to produce this product. However, recently other types of starch have also started being used, like tapioca, potato, rice, and wheat. Rice and Tapioca maltodextrins have been quite famous due to their clean and safe production methods, non-GMO manufacturing and clean labelling. The varying structures of maltodextrin from different botanical sources determine their physical, chemical, and functional properties; however, many of their uses are similar.


Corn Maltodextrin

It is derived from maize or waxy maize and is the most widely used maltodextrin, among other types. Due to genetical modifications in corn, these maltodextrins have their limitations too.


Tapioca Maltodextrin

This type comes from cassava or manioc root. The complex carbohydrates in these powders provide a slow, steady release of energy into the bloodstream, making them perfect for snacks. Our Tapioca Maltodextrins range from as low as 5 DE to 19 DE. It is often used as a fat replacer in desserts, ice cream, dressings, and sauces.


Potato Maltodextrin

Its origin is self-identifiable. However, it is Derived through partial hydrolysis of starch, it is a hygroscopic spray-dried powder that is easily digestible, has an absorbent rate like glucose, and has a moderate sweet level. Potato maltodextrin can be used in sports drinks as it is absorbed by our body shortly to provide energy.


Rice Maltodextrin

Rice Maltodextrin is known to be mixed easily with other ingredients. Also, this rice starch is used as a thickener of processing food and improve the specific gravity. Rice Maltodextrin is also useful to maintain the texture and increase the shelf-life of processing foods.

Wheat Maltodextrin

This type is also derived from starch. It is produced like all others by being partially hydrolyzed.

Maltodextrin molecules are made up of short chains of glucose units. These polymers are usually 3 to 19 glucose units in a structure. These short chains of sugars are referred to as oligosaccharides. Maltodextrin is commonly spray-dried and sold as a powder; however, it can also be formed into a syrup by being dissolved in water.

All maltodextrins are not identical. Due to the structural differences, they also have different functional properties. Other types of starch they come from and the degree of hydrolysis they undergo determines characteristics such as viscosity, digestibility, etc. If starch hydrolysis is allowed to continue to completion, starches will be completely broken down into glucose. Maltodextrins are formed by stopping the hydrolysis reaction at the appropriate time. Through carefully controlling the hydrolysis reaction, the size and properties of the final maltodextrin can be determined.

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