关于麦芽糊精，你想知道的真相

麦芽糊精的本质：一种高度精炼、多功能的食品配料，来源于淀粉

发布时间:

2025-08-07

资料来源:

Maltodextrin - More Than Just Sugar

Maltodextrin is also called water-soluble dextrin or enzymatic dextrin.It is a polysaccharide mixture made from various types of starch as raw materials, which is hydrolyzed, converted, purified and dried under low-degree control by an enzymatic process.The raw materials are starchy corn, rice, etc.It can also be refined starch, such as corn starch, wheat starch, tapioca starch, etc.Its main component is D-glucose units connected by α-1,4 glycosidic bonds. The chain length is shorter than starch and longer than maltose.

Features

It has the characteristics of low sweetness, good solubility, low moisture absorption, good stability, and difficulty in deterioration. This product has strong thickening properties, good carrier properties, low fermentability, good filling effect, no moisture absorption, no odor, easy digestion, low heat, and low sweetness. Maltodextrin contains a large amount of polysaccharides, as well as beneficial trace elements and minerals such as calcium and iron, which promote normal metabolism. It is widely used in beverages, frozen foods, candy, cereals, dairy products, health supplements, and other industries. It can also be used in textiles, daily chemicals, and pharmaceuticals.

Application Scenario - Ubiquitous "Multi-function Assistant"

Powdered drinks/sports nutrition: Dissolves quickly, provides energy, improves flowability, prevents clumping, and acts as a carrier for other ingredients (electrolytes, BCAAs, etc.). Explain why it is commonly used in energy gels/drinks (for rapid energy).

Candy: Inhibits sucrose crystallization (jelly beans, nougat), provides volume, improves texture, and reduces sweetness.

Dairy products/milk powder: increase volume, reduce cost (partial filling), improve solubility, serve as a carrier for nutritional supplements.

Baked goods: Improve texture, increase color (browning reaction), extend shelf life (moisture retention), and act as a dusting powder to prevent sticking.

Meat products/sauces/soups: thickening, improving texture and taste, as part of a fat replacer, stabilizing the emulsion system.

Frozen foods: Improved melt resistance and texture (reduced ice crystals)。

Health supplements/tablets: as a binder, filler, to improve tablet disintegration or as a carrier of nutrients.

Effects and hazards

The composition of maltodextrin is closely related to its hydrolysis process, starch type and the presence of other components in starch (such as protein, fat, etc.).Maltodextrins with different DE values have different functions and properties: such as thickening, gelling, 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 has a very broad market prospect.

1． To increase viscosity

It is used to thicken soy milk, instant oatmeal, and malted milk, absorb odors, improve taste, and extend shelf life; in milk tea, fruit crystals, instant tea, solid tea, non-dairy milk, and coffee companion, it is used to increase the mellow, delicate, and rich taste and reduce costs; in coconut milk, peanut almond milk, and various lactic acid beverages, it enhances emulsification, making the product stable and less prone to sedimentation; in various canned foods or soups, it is used to thicken, improve structure, appearance, and flavor.

2． Used to inhibit browning reaction

When a food system contains a large amount of reducing sugars and proteins, high temperature treatment can easily cause maltodextrin degradation. Due to its low DE value, maltodextrin has a low degree of maltodextrin degradation and can be used as an inert embedding material for the microencapsulation of sensitive chemicals such as flavors, fragrances, and pharmaceuticals.

3． Used as a carrier and coating for preservation

Maltodextrin aqueous solutions are odorless and possess strong binding and adhesive properties, making them excellent carriers for various sweeteners, flavorings, fillers, and pigments, ensuring the pure flavor of the substances they contain. Maltodextrins with lower DE values have strong film-forming or spreadable properties and can be used as coatings for fruit preservation.

4． For the preparation of functional foods

Maltodextrin is easily absorbed by the human body and can be used in functional milk powders for athletes, patients, infants, and young children, such as sucrose-free milk powder and sports drinks. It increases the product's volume, prevents caking, makes it instant, and allows for better reconstitution, thus improving nutritional value.

5． Used to lower the freezing point;

In ice cream, popsicles, and popsicles, it can change the freezing point of the product without changing the soluble solids content of the system, inhibit the growth of ice crystals, and make the ice particles expand finely, have good viscosity, mild sweetness, and a refreshing taste with a good taste.

6、 Used to reduce the sweetness of the system

Adding maltodextrin to candies can reduce sweetness, increase toughness, prevent sanding and melting, improve flavor, and extend shelf life. This also has positive effects on preventing dental caries, hypertension, and diabetes.

7、 Fat replacement

Maltodextrin forms a gel structure and retains moisture, making it a common texture improver. When the DE value is between 3 and 5, it creates a fat-like texture and mouthfeel, making it a high-quality fat substitute. It's often used as a fat substitute in salads, ice cream, sausages, and other products. It can also serve as a fat substitute in powdered oils and fats.

8、 Used to improve the structure and appearance of food

在饼干或其他方便食品中，它可以使产品在食用时不易粘连且无残留，并使形状和外观清晰、光滑和饱满，从而减少次品并延长产品的保质期。

危害

麦芽糊精是一种缺乏膳食纤维的廉价碳水化合物 它只是奶粉生产中的一种填充辅助材料。将其添加到奶粉中可以延长产品的保质期，从而降低公司的生产成本，但是，添加麦芽糊精并不能显着促进婴儿的生长发育。 虽然麦芽糊精本身无害， 但过度添加会导致奶粉中的营养不足。婴儿需要转化和排泄它，这增加了肝脏和肾脏的负担，并使其无法吸收其他营养。奶粉中添加的这种低价物质越多，其他营养物质就越少。自然，商家的成本也会相应降低。这是显而易见的。

麦芽糊精的本质：一种高度精制、多功能的食品配料，源自淀粉，是食品工业中的重要工具。其在特定场景（快速能量供应、功能需求）中具有重要价值；然而，当在普通食品中过度使用或作为碳水化合物的主要来源时，存在健康问题（主要是高血糖指数和低营养密度）。

折

麦芽糊精是糖吗？

抗衰老技术的分子密码——NMN粉

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