Use of maltodextrin to coat foods to give them a crispy texture and increase their shelf life.
Jam - Candy
Maltodextrin is an excellent binder that improves the bond between ingredients in hard candies. It extends the shelf life of hard candies and inhibits the crystallization of sugar, thus reducing the hardness of the candies.
Maltodextrin improves texture, helps maintain the crunchiness of cookies, cakes and pies. replaces fat.
Sauce and dressings
Maltodextrin helps provide a smooth, creamy consistency that enhances the taste of seasonings and sauces.
Maltodextrin reduces soluble fats in fermented milk products, facilitates digestion and absorption of beneficial substances from fermentation when present in milk.
Milk and dairy products
Maltodextrin helps to control the freezing temperature, inhibit the superposition of glucose and milk, and prevent the formation of large crystals.
Frozen and canned food
Maltodextrin controls freezing and thawing temperatures to stabilize texture and preserve flavor. It is an effective refrigerant that prevents the formation of water crystals in frozen foods.
Maltodextrin is a very good flavour retention agent. It is also a solvent that promotes the dissolution of electrolytes in energy and sports drinks.
Maltodextrin helps create and maintain a layer of foam on the beer, increases the taste, reduces the dry aftertaste.
Maltodextrin balances the sweetness in powdered milk, adjusts energy intake and increases density in infant formula.
In pharmaceutical products, maltodextrin is used as a filler. The capsule shell usually contains maltodextrin because it does not affect the content of the drug inside and also facilitates absorption by the body.
Maltodextrin is used to increase the density and binding of the toothpaste. It protects the toothpaste against the bad effects of low humidity.