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A definition of a digestion-resistant maltodextrin is: "Resistant maltodextrin/dextrin is a glucose oligosaccharide. Resistant maltodextrin and dextrin products are composed of non-digestible oligosaccharides of glucose molecules that are joined by digestible linkages and non-digestible α-1,2 and α-1,3 linkages."
Most of them can be detected with iodine solution, giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour). White and yellow dextrins from starch roasted with little or no acid are called British gum. A dextrin with α-(1→4) and α-(1→6) glycosidic bonds
A maltodextrin with a DE of 10 would have 10% of the reducing power of dextrose which has a DE of 100. Maltose, a disaccharide made of two glucose (dextrose) molecules, has a DE of 52, correcting for the water loss in molecular weight when the two molecules are combined. Glucose (dextrose) has a molecular mass of 180, while water has a ...
dextrin roasted starch thickener, vegetable gum 1401 A U acid treated starch: thickener, vegetable gum 1402 A U alkaline treated starch: thickener, vegetable gum 1403 A U bleached starch: thickener, vegetable gum 1404 A E U oxidised starch: thickener, vegetable gum 1405 A U enzyme treated starch: thickener, vegetable gum 1410 A E U monostarch ...
[47] [48] Cooling boiled potatoes overnight at 4 °C (39 °F) was found to increase the amount of resistant starch by a factor of 2.8. [ 49 ] High amylose varieties of corn, wheat, barley, potato and rice have been naturally bred to increase the resistant starch content that will survive baking and mild extrusion processing, which enables the ...
They typically range between 3000 and 4999, though there are exceptions. (As the IFPS noted, once the 3000-4000 series is exhausted, it will move to the 83000 and 84000 series.)
[4] A suitably modified starch is used as a fat substitute for low-fat versions of traditionally fatty foods, [5] e.g. industrial milk-based desserts like yogurt [6] or reduced-fat hard salami [7] having about 1/3 the usual fat content. For the latter type of uses, it is an alternative to the product Olestra.
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