There are three production technologies for pharmaceutical dextrin: acid method, acid-enzyme method, and enzyme method. Among them, the acid-enzyme method has good effects, but it is not suitable for directly using starchy raw materials (such as corn and potatoes). The acid method is difficult to filter, and the product has poor solubility. Therefore, the enzyme method is suitable. The production process is as follows: starching, adjusting, primary liquefaction, high-temperature inactivation of enzymes, secondary liquefaction, enzyme deactivation and decolorization, filtration, ion exchange, concentration, and spray drying.Pharmaceutical DextrinIt is a new type of low-sweetness, low-calorie, and high-nutrient food raw material. Using starch, corn, potatoes, and other starchy agricultural products as raw materials, it is made through low-level conversion of starch enzymes. Let's learn about the production process of pharmaceutical dextrin!

　　[Background Technology]

　　Pharmaceutical dextrin is also known as water-soluble dextrin or enzyme dextrin. It is a filling material and thickener for various foods.

　　Pharmaceutical dextrin is also known as water-soluble dextrin or enzyme dextrin. It uses various starches as raw materials, and is produced through low-level controlled hydrolysis conversion by enzymatic technology and refined drying. The raw materials are starchy corn, rice, etc. Refined starches such as corn starch, wheat starch, and tapioca starch can also be used. Enzymatic technology is used for production. Maltodextrin is widely used in candies, malted milk, fruit tea, milk powder, ice cream, beverages, canned foods, and other foods. Currently, the maltodextrin series products produced in various parts of China use corn and rice as direct raw materials, and are filling materials and preparations for various foods.

　　1) AddPharmaceutical DextrinAdding it to milk powder and other dairy products improves economic efficiency. It can also improve the nutritional ratio, enhance nutritional value, and is easy to digest and absorb. The product expands in volume, is not prone to clumping, is quickly soluble, has good properties, extends the product shelf life, and can reduce costs. The usage is 5%~20%. The role of maltodextrin in preparing functional milk powder, especially sugar-free milk powder and infant growth milk powder, has been confirmed.

　　2) Used in soy milk, instant oatmeal, malted milk, and other nutritional leisure foods, it absorbs beany and milky odors, and extends the shelf life. The reference dosage is 10%~25%. It has a good taste and instant thickening effect, and can prevent sedimentation-caused stratification.

　　3) Used in milk tea, fruit drinks, instant tea, and solid tea, it can maintain the characteristics and aroma of the original product, and inhibit crystallization. It has a good emulsification effect and a clear carrier role. Please refer to the usage of 10%~30%. Reduce costs; the product has a thick and delicate texture, rich aroma, and good instant solubility. It is suitable for DE24~29 pharmaceutical dextrin produced by coffee partners, and the dosage can reach 70%.

　　4) Used in fruit juice beverages. It is easily absorbed by the human body, has high viscosity, the product is pure, has good stability, and is not easy to precipitate. When used in sports drinks, coconut milk, peanut almond milk, and various lactic acid beverages, it has strong emulsification ability, and the original nutritional flavor of fruit juices remains unchanged. In the human body's metabolism of maltodextrin, the consumption of heat energy is easily maintained in balance, and the burden on gastrointestinal digestion and absorption is small.

　　5) Used in ice cream, frozen desserts, and other frozen foods. The ice crystals are expanded and delicate, the viscosity is good, the sweetness is mild, it does not contain or contains little cholesterol, the flavor is pure, the taste is refreshing, and the dosage is 10%~25%.

　　6) Used in candy, it can increase the toughness of candy, improve the flavor, prevent deliquescence, extend the shelf life, prevent sugar inversion and oxidation, and improve the structure. It reduces the sweetness of candy, reduces dental disease, and reduces the phenomenon of tooth brushing. The dosage is usually 10%~30%.

　　7) Used in biscuits and other convenient foods, it has moderate sweetness, does not stick to the teeth when eaten, leaves no residue, few defects, and a long shelf life. It has a full shape, smooth surface, clear color, and good appearance. The product is crisp and delicious, with a dosage of 5% to 10%.

　　8) In various canned foods and soups, maltodextrin plays a role in dilution and filling, preventing dampness, and facilitating storage of products. Its main function is to increase viscosity, and improve the structure, appearance, and flavor. When used in solid seasonings, spices, and powdered oils, it also plays a role in replacing oils.

　　9) After adding maltodextrin to meat products such as ham and sausages, the shelf life is extended, and it exhibits strong viscosity and thickening properties, making the product delicate, flavorful, and easy to package and shape.

　　The above is an introduction to the production process of pharmaceutical dextrin. If you need to learn more, please feel free to contact us!