The ‘molecular encapsulation’ of many compounds can be performed with cyclodextrins. This operation often advantageously modifies the various physical and chemical properties of the encapsulated molecules. This method is simpler and cheaper than most other methods of encapsulation. The molecular structure of cyclodextrins renders them able to include other molecules, as a result of which […]

Maltodextrins, particularly low DE products serve as fat and oil replacers. Maltodextrin substituted directly into a food product provides 4 kcal of energy per gram of solid material (Altschul, 1989). However, when maltodextrins are being used as oil or fat replacers they are generally utilized in a 1:3 maltodextrin:water ratio thus giving a solution or […]

Chromatography is one of the best techniques for the characterization of oligo- and polysaccharides. High performance liquid chromatography (HPLC) is an interesting technique for the investigation of oligosaccharides. Since its inception in the mid 1970s the number of methods and types of packing materials have expanded rapidly. Much of the earlier work on oligosaccharide analysis […]

Commercial starch hydrolysates are classified on the basis of dextrose equivalent (DE). Maltodextrins are by definition starch hydrolysates (nonsweet saccharide polymers) that consist of α-D-glucose units linked primarily by (1->4) glycosidic linkages with a DE of less than 20, and a general formula of [(C6H10O5)nH2O]. DE is defined as the percentage of reducing sugar in […]