Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Maltodextrin
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Highlights
Providing a dependable supply of high-quality maltodextrins is a primary focus for Grain Processing Corporation. GPC’s MALTRIN® brand maltodextrins and corn syrup solids are considered the gold standard for the industry. We offer an unmatched product line and a commitment to quality that is second to none. MALTRIN® Maltodextrins and Corn Syrup Solids are varied length glucose polymers produced by the controlled hydrolysis of corn starch. They are most often categorized by dextrose equivalence (DE). DE is a measure of reducing power compared to a dextrose standard of 100. The higher the DE, the greater the extent of starch hydrolysis, resulting in a smaller average polymer size. The MALTRIN® product line covers a DE range of 5 to 25. GPC’s maltodextrins and corn syrup solids are produced in a number of physical forms to extend their functionality. Therefore, they provide enhanced dispersibility and flow properties in a wide variety of applications. Improve functionality, process efficiency and end-product quality with MALTRIN® maltodextrins and corn syrup solids.
- Features
Maltodextrins are readily digestible carbohydrates. They are composed of water soluble glucose polymers of varying chain length. They provide approximately four calories per gram and are metabolized by the body in the same way as glucose. When maltodextrins are ingested, the acid and enzymes of the human digestive system hydrolyze the glucose chains to individual glucose molecules that can be absorbed directly into the bloodstream. Insulin is required to move the glucose from the bloodstream into muscle cells so the glucose can be used for energy. MALTRIN® products are excellent sources of carbohydrate. The individual products differ in their degree of hydrolysis, bulk density or particle size, providing a wide range of functionalities. The degree of hydrolysis strongly affects the functional properties of maltodextrins and corn syrups solids. The chart below relates the changes in functional properties relative to the DE. The direction of the arrow indicates an increase in that particular function.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
Baked Goods
MALTRIN® maltodextrins enhance texture and tenderness in cookies, cakes, muffins and other bakery products. In frostings, glazes and fruit fillings, maltodextrin and corn syrup solids help to build solids, control sweetness and inhibit sugar crystallization. Maltodextrin may also be used in reduced-fat cream-type fillings to enhance mouthfeel.
Beverages
MALTRIN® carbohydrates are superior flavor carriers, bulking agents and dispersants for instant beverage mixes. Their low osmolality in solution makes them an ideal carbohydrate source for sports drinks, infant formulas and medical nutritional products. MALTRIN® carbohy- drates can improve mouthfeel and body, moderate sweetness and provide good clarity in both dry mix and aseptically processed beverages. In high protein beverages, MALTRIN® carbohydrates can help improve dispersion of the protein and provide a clean flavor profile.
Candy
MALTRIN® maltodextrin and corn syrup solids inhibit sugar crystallization, improve the chewiness of soft candies and lengthen the shelf life of hard candies by inhibiting cold flow. They are also effective binders in direct compression candy tablet applications.
Dairy Products
MALTRIN® maltodextrins and corn syrup solids are extensively utilized as spray drying aids for cheese powders and coffee whiteners. Fat-reduced cultured dairy products such as sour creams and spreads benefit from the body and texture regained when formulated with MALTRIN® carbohydrates. Ice creams and frozen novelties not only gain body and texture using MALTRIN® ingredients, but also benefit with freezing point control and the inhibition of lactose and large ice crystal growth.
Dry Mixes
Low hygroscopicity, bland flavor and instant solubility make MALTRIN® maltodextrins and corn syrup solids outstanding carriers for most dry mix applications. They provide formulation flexibility when working with hygroscopic ingredients. MALTRIN® carbohydrates are also effective bulking agents for standard- izing package fill levels.
Frozen Foods
MALTRIN® maltodextrins and corn syrup solids are effective cryoprotectants that control ice crystal growth in frozen foods. Their effect on freezing point and melt characteristics helps stabilize texture and control mouthfeel.
Meats and Poultry
MALTRIN® maltodextrins and corn syrup solids are part of the moisture management approach used in the formulation and production of processed meat and poultry products. Their lower degree of sweetness and minimum contribution to browning aids in maximizing nonmeat ingredient levels. This results in improved processing yields, juiciness and reduced package purge.
Salad Dressings
MALTRIN® maltodextrins and corn syrup solids contribute a smooth creamy mouthfeel to pourable and spoonable salad dressings. The lower DE products exhibit a fat-like lubricity in reduced oil applications and provide enhanced body and cling.
Snacks and Cereals
MALTRIN® maltodextrins are widely used in cereals, snacks, nutrition bars, granola bars and nut coatings. They improve adhesion of particulates and help provide film formation for uniform coatings. In higher solids systems like fruit leathers and granola bars, they assist in the development of a chewy texture and an increased shelf life.
Soups, Sauces and Gravies
MALTRIN® maltodextrins are used as bulking agents and dispersants in dry mixes and to build solids and enhance mouthfeel. Low DE MALTRIN® maltodextrins can impart a creamy, rich texture to any type of soup, sauce or gravy preparation.
Sports and Nutritional Products
MALTRIN® maltodextrins are ideal for sport and nutrition applications because of their relatively low osmolality and solubility up to high concentrations. MALTRIN® maltodextrins have a very clean flavor which makes them ideal for addition in any flavor of drinks, bars or gels. MALTRIN QD® agglomerated maltodextrins are easily dissolved in cold water for quick hydration of powdered sports drinks.
Spray Drying Aids and Carriers
MALTRIN® carbohydrates are the products of choice for spray drying. Their low hygroscopicity, bland flavor, high solubility and ease of drying make them ideal for spray drying natural and artificial flavors, fats, cheeses and fruit juices. MALTRIN® products are also effective carriers for high intensity sweeteners, gums, spices and seasonings.
Properties
- Solubility
MALTRIN® products were added with agitation to 82 ̊C water and allowed to cool to room temperature. The stated apparent solubility is the highest approximate concentration reached that would maintain an observed clear solution after 24 hours at room temperature.
Regulatory & Compliance
- Certifications & Compliance
- Regulatory
Maltodextrins are defined by the FDA as products having a DE less than 20. They are generally recognized as safe (GRAS) food ingredients.
Technical Details & Test Data
- Functional Properties
Packaging & Availability
- Packaging Type
- Packaging
MALTRIN® maltodextrins and corn syrup solids are typically packaged in 50-pound, multiwall bags. Each bag is individually shrink-wrapped for maximum moisture resistance and protection. These products can also be made available in 2,000-pound tote bags or in 25-kilogram packages.
- Available Grades
- MALTRIN QD® M440
- MALTRIN QD® M500
- MALTRIN QD® M580
- MALTRIN QD® M585
- MALTRIN QD® M600
- MALTRIN® M040
- MALTRIN® M100
- MALTRIN® M105
- MALTRIN® M150
- MALTRIN® M180
- MALTRIN® M200
- MALTRIN® M250
- MALTRIN® M500
- MALTRIN® M700