1. Confectionery adds the right amount of malt Dextrin to the candy making, which can prevent the candy from “returning sand” and “smelting” to enhance the elasticity and toughness of the candy, change the flavor, improve the taste, prevent deliquescence, eliminate the sticking phenomenon and reduce the dental disease. Extend the shelf life of the candy.
2. Baby foods are used in baby foods such as milk powder to reduce the loss of nutrition, improve the taste, meet the actual needs of children, and promote the healthy growth of children.
3. Frozen foods can enhance the viscosity of ice cream, make the product bulky and delicate, and improve the emulsification effect; adding maltodextrin to the production of popsicles and ice fruit can resist crystallization, increase freezing temperature, enhance flavor and improve taste.
4. Solid beverages, seasonings, and flavors are used as binders and fillers for foods such as instant cereals, milk powder, and chicken essence to improve the solubility of the product, improve the taste and flavor, and prevent product deliquescence.
5. Biscuit and West Point replace the sugar with malt Dextrin. It can be applied to products with low moisture (10% or less) such as cakes and shortbreads. It can control the viscosity of the dough and form a better mouthfeel to avoid drying and embrittlement. It can be used in products with more than 10% moisture content such as soft biscuits and cakes to increase the viscosity of the dough, help shape, control sweetness and avoid anti-sugar. At the same time, the product achieves good color and good water retention.
6. Liquid beverages Liquid beverages use malt Dextrin as a raw material to increase the consistency of the product, stabilize the structure of the product, and improve the taste and flavor.
Dextrin's application in the food industry
