Maltodextrin is sweet to taste hygroscopic powder that is generally creamy white in color, states www.agcommoditiesinc.com. The partial hydrolysis of starch results in the creation of the rice Maltodextrin. Products made from Maltodextrin are mixtures of glucose, maltose and polysaccharides. These products are made commercially valuable by adding Dextrose Equivalent in it. Nutritious rice drinks are preferred by most of the people as they are rich in starch and get digested easily. A certain type of enzymatic conversion of rice starch produces rice drinks. Alpha and beta-amylase are the two types of enzymes, which convert the rice starch finally causing the release of Maltodextrin. Just as the amylum gets digested within the human body, these enzymes also get decomposed releasing Maltodextrin. The Organic Rice Maltodextrin that people generally get from the market is derived from rice starches, potatoes and corns. They are often given several names and categorized according to their physiochemical properties. The chemical properties of each of these Maltodextrin are carried out by high-performance liquid chromatography, states www.agcommoditiesinc.com. The chemists note down the chemical properties of the substance and its usefulness measuring the color, viscosity and the molecular weight of the substance in future. Rice Maltodextrin is rich in Saccharine and has comparatively low molecular weight than the potato Maltodextrin. Bulk, density, water absorption and freeing temperatures are some of the properties that are judged to make an investigation of the nature of the Maltodextrin. In case of the rice that is de-branched, the degree of polymerization is less that 10 percent. Saccharides in the Rice Maltodextrin is much more than in any other type of Maltodextrin. Adequate concentration of protein, lipid and 40% viscosity makes Rice Drinks unique. The chemists are of the opinion that it is the presence of retrograded amylose that has given birth to all these properties in the rice Maltodextrin. The origin of the starch present in the different botanical sources can speak about the characteristics and properties of Maltodextrin present in it. The shorter chains in amylopectin Maltodextrin are responsible for the short de-branched rice. If the properties of the rice Maltodextrin are compared with that of the potato Maltodextrin it can be seen that the percentage of saccharades with DP in the later is about half the percentage of what exists in the former, according to www.agcommoditiesinc.com. Any kind of Maltodextrin is difficult to dry, as the properties don't support such dehydration. Several experiments had been undertaken in order to solve this problem of drying the rice Maltodextrin by making use of the silicon dioxide and Maltodextrin (DE5) with a soluble solid content of lime juice. These components were used to reach a suitable drying condition. Cool chamber wall spray dryer was an essential apparatus that had played an important role in the experimentation. It could be noticed that the sampling particles in the dryer towers were moving towards the moist particles on flying downwards in the dryer. The experiment revealed that there was a quick decrease in moisture level at the mouth of the container.
Products having DE-values from 6 to 19 are called Maltodextrin while those with the DE values ranging from 20 to 91 are better known as the Syrups. There are some products that contain DE value much more than what is there in the previous two ranging from 92 to 99 are called the Total sugar. Glucose, which is a common term associated with the increase in energy level contains 100 percent of DE. This is scientifically also termed as Dextrose, states www.agcommoditiesinc.com. On analyzing 100 grams of High Maltodextrin powder, 94 grams of carbohydrates including 368 calories and 62 mg of sodium could be found. The carbohydrate contained in the same amount of Maltodextrin amounted to 4.5% of glucose, 4.5% of disaccharides, 4.5% trisaccharides and 86.5% polysaccharides. Most of the companies that are engaged in the manufacturing of rice Maltodextrin use rice that contains some amylopectin. Some are of the opinion that rice Maltodextrin made from non-chemical processes and can resist retro-gradation to a large extent. Maltodextrin powder is considered to be as one of the best food ingredients that can have added flavor to make your food excellent to taste. 10% sweetness value makes the powder about 6% as sweet as sugar. The characteristic of maltrodoxtrin is related to DE to a large extent. In fact, viscosity of the substance is also dependent on this. With the increase in the DE there is an increase in the molecular weight of the substance and then Maltodextrin behaves more like a corn syrup solid. The amount of DE and its characteristics in the product determines type of Maltodextrin and hence the food value of the substance, states www.agcommoditiesinc.com. The chemical structure of Maltodextrin falls somewhere, between the complex polysaccharide chains of starch and simpler molecules of corn syrup solids or sugars. The chemical properties of Maltodextrin are more like the complex chain of polysaccharide. DE offers the food designer an idea about the ingredients that these substances carry. Grain Processing Corporation (GPC), Muscatine, IA has informed that plausibly the most significant measurement they conduct is dextrose equivalent. This term is used for wet chemistry, which is a method used to indicate the amount of hydrolysis done on a starch molecule. The analysis here again is a measurement of the average reducing power compared to a dextrose standard. The characteristics of DE5 are much different from that of the DE 19 as the characteristics of both differ largely. The properties including all the features of the Maltodextrin DE5 to DE 19 are dissimilar, observes www.agcommoditiesinc.com. Rice Maltodextrin is always expensive than the corn or potato Maltodextrin because of the nutritional food value of the substances. Some scientists are of the viewpoint that the rice Maltodextrin made from non-chemical (mechanical and enzymatic) processes resists retro-gradation to a noticeably large proportion. The food analysts and scientists are trying to conduct more experiments with this substance and come up with several results. The DE is, however, the most essential measurement to make the characteristics of any type of Maltodextrin, clearer.