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　　麥芽糊精是DE值小于20的淀粉水解產(chǎn)品，它介于淀粉和淀粉糖之間，是一種低廉、口感滑膩、基本上無任何味道的營養(yǎng)性多糖。麥芽糊精一般為多種DE值的混合物。它可以是白色粉末，也可以是濃縮液體。

　　Maltodextrin is a kind of starch hydrolytic product with de less than 20, which is between starch and starch sugar. It is a kind of nutritional polysaccharide with low price, smooth taste and basically no taste. Maltodextrin is generally 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(zhì)、脂肪等）的存在密切相關(guān)。不同DE值麥芽糊精具有不同的功能和性質(zhì)：如增稠、膠凝、降低產(chǎn)品甜度、改變體系冰點(diǎn)、抑制冰晶生長、代替脂肪、減少熱能、改善質(zhì)構(gòu)及用作噴霧劑或干燥載體等。麥芽糊精在食品生產(chǎn)中應(yīng)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(shù)人感興趣的課題之一。

　　The composition of maltodextrin is closely related to the hydrolysis process, starch type and 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 use maltodextrin is also one of the topics that people are interested in food production technology.

　　1、用于增加粘稠度、增加分散性和溶解性

　　1. For increasing 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(zhì)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(xì)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(qiáng)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(jié)構(gòu)、外觀和風(fēng)味。

　　Maltodextrin has better emulsification and thickening effect. It is used in soymilk, instant oatmeal and whey cream to thicken, absorb peculiar smell, improve taste and prolong shelf life; in milk tea, instant tea, solid tea, fat milk and coffee partner, it is used to increase mellow, delicate and fragrant taste and reduce cost; in coconut milk, peanut milk, almond milk and various lactic acid drinks, it is used to enhance emulsification, make products stable and not easy to precipitate It can be used to thicken, improve the structure, appearance and flavor of various kinds of canned or soup.

　　2、用于移植褐變反應(yīng)

　　2. For graft browning reaction

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

　　When there are a large number of reducing sugars and proteins in the food system, high temperature treatment of them is easy to 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. Used as carrier and coating for fresh keeping

　　麥芽糊精水溶液無任何味道，結(jié)合及粘合作用強(qiáng)，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(zhì)的純正風(fēng)味。較低DE值的麥芽糊精具有較強(qiáng)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 of all kinds of 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 coating and preservation.

　　4、用于配置功能食品

　　4. For configuration of functional food

　　麥芽糊精易被人體吸收，可用于運(yùn)動員、病人、嬰幼兒等功能性食品，如無蔗糖奶粉、運(yùn)動飲料中。使產(chǎn)品體積膨脹、不易結(jié)塊、沖調(diào)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 sugar free milk powder and sports drinks. The product is bulky, not easy to agglomerate, and has good flushing property, so as to improve the nutritional value.

　　5、用于降低冰點(diǎn)

　　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(diǎn)，抑制冰晶生長，使冰粒膨脹細(xì)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 crystal can be inhibited, the ice crystal can be expanded 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(fēng)味，延長保質(zhì)期。對預(yù)防牙齲病、高血壓和糖尿病等也有積極意義。

　　When maltodextrin is added to the candy, the sweetness of the system can be reduced, the toughness of the candy can be increased, the sand returning and closing can be prevented, the flavor of the system can be improved, and the shelf life can be prolonged. It is also of positive significance for the prevention of dental caries, hypertension and diabetes.

　　7、替代脂肪

　　7. Substitute fat

　　麥芽糊精可形成凝膠結(jié)構(gòu)，持留水分，常用作質(zhì)構(gòu)改良劑。當(dāng)DE值為3-5時，可產(chǎn)生類似脂肪的質(zhì)構(gòu)和口感，是一種脂肪代用品。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 a high-quality fat substitute. Often used as salad, ice cream, sausages and other fat substitutes. It can also play the role of substitute grease in powder grease.

　　8、用于改善食品的結(jié)構(gòu)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 convenient foods, it can make the product entrance not stick to teeth and leave no residue, the shape and appearance clear, smooth and full, reduce defective products, and extend the shelf life of the product.

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