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%. Maltodextrin 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.

Maltodextrin contains the least concentration of mono saccharides and hence exhibits high viscosity by virtue of which it contributes to the mouth feel and body of the product. Due to its bland flavour, the original flavours of the food products are retained, making it ideal additive. Maltodextrin 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 saccharide 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.

Maltodextrin is primarily a product for  the food industry. A dairyman uses it in infant milk foods as stabilizer, bodying agent and flavour carrier. A food technologist uses it in coffee, powders and whiteners, citrus powders, chocolate drinks and flavour powders. A baker uses it in fruit leathers, gronala bars, cream type fillings, icings and cakes. He uses it in bread and meat as a moisture holding agent. A confectioner uses it in lozenges for binding, plasticizing,nuts and snacks coating and candy coating.