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.

麦芽糊精的组成，与其水解工艺、淀粉类型及淀粉中其他组分（如蛋白质、脂肪等）的存在密切相关。不同DE值麦芽糊精具有不同的功能和性质：如增稠、胶凝、降低产品甜度、改变体系冰点、抑 制冰晶生长、代替脂肪、减少热能、改善质构及用作喷雾剂或干燥载体等。麦芽糊精在食品生产中应用十分广泛，其市场前景非常广阔。如何利用麦芽糊精，也是食品生产技术人感兴趣的课题之一。

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

麦芽糊精有较好的乳化作用和增稠效果。在豆奶、速溶麦片、麦乳精中用以增稠、吸收异味、改善口感、延长保质期；在奶茶、速溶茶、固体茶、植脂奶、咖啡伴侣中，用以增加醇厚、细腻、味香浓郁的口感及降低成本；在椰奶、花生奶、杏仁奶及各种乳酸饮品中，增强乳化力，使产品稳定好、不易沉淀；在各色罐头或汤羹汁类食品中，用以增稠、改善结构、外观和风味。

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、用于移植褐变反应

2. Used for transplantation browning reaction

当食品体系中有大量还原糖和蛋白质存在时，将其高温处理易引起褐变反应。由于麦芽糊精DE值较低，褐变反应程度较小，可作为一种惰性包埋材料用于敏感性化学物质，如香精、香料、药物等微胶囊化。

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、用作承载体与涂抹保鲜

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

麦芽糊精水溶液无任何味道，结合及粘合作用强，可作为各种甜味剂、香味剂、填充剂和色素的优良载体，保证被承载物质的纯正风味。较低DE值的麦芽糊精具有较强的成膜或涂膜性能，可用于水果涂抹保鲜。

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

麦芽糊精易被人体吸收，可用于运动员、病人、婴幼儿等功能性食品，如无蔗糖奶粉、运动饮料中。使产品体积膨胀、不易结块、冲调性好，提高营养价值。

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、用于降低冰点

5. Used to lower the freezing point

在冰淇淋、雪糕、冰棍中，可在不改变体系可溶性固体形物含量的情况下，改变产品的冰点，抑 制冰晶生长，使冰粒膨胀细腻，粘稠性能好，甜味温和，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、用于降低体系的甜度

6. Used to reduce the sweetness of the system

在糖果中加入麦芽糊精，可降低体系甜度，还可增加糖果韧性，防止返砂和烊化，改善体系风味，延长保质期。对预防牙龋病、高血压和糖尿病等也有积极意义。

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

麦芽糊精可形成凝胶结构，持留水分，常用作质构改良剂。当DE值为3-5时，可产生类似脂肪的质构和口感，是一种优良的脂肪代用品。常用作色拉、冰淇淋、香肠等脂肪替代品。在粉末油脂中还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、用于改善食品的结构和外观

8. Used to improve the structure and appearance of food

在饼干或其他方便食品中，使产品入口不粘牙、不留渣，造型及外观清亮光滑、饱满，减少次品，延长产品货架期。

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.