Dairy Industry
• Low-fat cheeses produced by ultrafiltration: Partial replacement of fat; water absorbing and water holding properties; preventing weight loss in salt water cheeses;
• Processed cheeses: stabilizing function, thickener, fat replacer and inducing spread-ability;
• Low-fat yogurts: fat replacer and preventing dehydration;
• Confectionery fillings and ice cream: reducing fat content, acting as a filler and stabilizing properties;
Candies, Fondants and Dark Chocolates
• Reducing caramelization;
• Increasing transparency and improving texture;
• Viscosity reduction and rapid gel formation;
• Formation of transparent and appetizing films for candy coatings;
• Reducing fat content in dark chocolate;
• Creating favorable rheological properties in dark chocolate;
Non-Alcoholic Beverages
• Improving mouthfeel;
• High transparency;
• No flavor masking effects;
Breads and Bakery Products
• Moisture retention and delaying staleness;
• Puffing effect and creating desired texture;
• Fat and sugar replacer in the formulation;
Canned Foods
• Increasing viscosity and improving consistency;
• Improving mouthfeel and creating a smooth texture;
• Creating a mild flavor and sweetness;
Baby Food
• Preventing clumping and crystal formation;
• Improving texture and solubilization;
• Easy digestion and mild sweetness;
Sport Diets
• Energy sports drinks;
• Sports recovery drinks;
• Sport supplement;
Fruit Powders
• Drying aid in production of fruit powder;
Pharmaceutical Applications of Maltodextrin
Maltodextrin is used in various pharmaceutical industries such as:
• Excipient in tablets and as a coating material in microencapsulation of various substances such as vitamins;
• Production of edible films;
• Facilitating the direct compression of active drugs that are difficult to compress;
