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Maltodextrin is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content. [6] It is an effective flavorant, bulking agent, and sugar substitute. [6] Maltodextrin is easily digestible and can provide a quick source of food energy. [6]
Maltodextrin is a short-chain starch sugar used as a food additive. It is also produced by enzymatic hydrolysis from gelled starch, and is usually found as a creamy-white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might either be moderately sweet or have hardly any flavor at all.
Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes.. FOS can be produced by degradation of inulin, or polyfructose, a polymer of D-fructose residues linked by β(2→1) bonds with a terminal α(1→2) linked D-glucose.
Meet the Montagues and Capulets of condiments. Drop “mayonnaise or Miracle Whip” in a conversation, and people have feelings — a lot of them. Though found near each other in a grocery store ...
The polymer main chain consists of α-1,6 glycosidic linkages between glucose monomers, with branches from α-1,3 linkages. This characteristic branching distinguishes a dextran from a dextrin, which is a straight chain glucose polymer tethered by α-1,4 or α-1,6 linkages. [2]
1. Ritz Crackers. Wouldn't ya know, a cracker that's all the rage in America is considered an outrage abroad. Ritz crackers are outlawed in several other countries, including the United Kingdom ...
Fructo-oligosaccharides (FOS), which are found in many vegetables, are short chains of fructose molecules. They differ from fructans such as inulin , which as polysaccharides have a much higher degree of polymerization than FOS and other oligosaccharides, but like inulin and other fructans, they are considered soluble dietary fibre.
The term "oligosaccharide" encompasses carbohydrates that are larger than simple di- or tri-saccharides, but smaller than polysaccharides (greater than 10 units).Isomalto-oligosaccharides (IMO) are glucose oligomers with α-D-(1,6)-linkages, including isomaltose, panose, isomaltotriose, isomaltotetraose, isomaltopentaose, nigerose, kojibiose, and higher branched oligosaccharides. [1]