Maltosemaltodextrin

Maltosemaltodextrin is a carbohydrate ingredient consisting of a mixture of maltose and maltodextrins, derived from starch by enzymatic hydrolysis. The exact ratio varies by product, but it is intended to supply energy and functional properties as a carbohydrate source in foods and beverages.

Composition and properties: Maltose is a disaccharide of glucose with a moderate level of sweetness. Maltodextrins are glucose polymers with varying chain lengths and a dextrose equivalent (DE) range typically from about 3 to 20. A maltose-maltodextrin blend provides a combination of sugar-like sweetness, bulking, and viscosity. The final product can range from relatively sweet to only mildly sweet, and can influence browning, mouthfeel, and crystallization in formulations.

Production: Produced by controlled enzymatic hydrolysis of starch, using enzymes such as amylases and glucoamylase. The hydrolysis level and the enzyme mix determine the proportion of maltose to maltodextrin and the resulting DE.

Uses: Widely used in the food industry as a carbohydrate source, thickener, and texturizer. Common applications include baked goods, cereals, dairy products, confectionery, snacks, and beverages. It can be used to adjust sweetness and body without an overly sweet taste, and to improve stability and shelf life.

Nutritional and regulatory notes: Carbohydrates provide energy (about 4 kcal per gram). The glycemic impact depends on the blend and accompanying nutrients. It is regulated as a food ingredient and is generally recognized as safe when used within standard levels. Labeling may list maltose and maltodextrin components.