Applications of maltodextrin in dairy industry
Publish place: New research conference on R & D and the leading companies of food industry with a focus on dairy products
Publish Year: 1397
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
IFSTA01_173
تاریخ نمایه سازی: 10 خرداد 1398
Abstract:
Maltodextrin is a product of partial starch hydrolysis. Due to its unique properties, it can be used as an additive in various foods including dairy products. Fat substitute, filler, gelling agent, crystallization prevention, control of freezing, and binding are among the important properties of this material. Today, consumers prefer to consume low fat products; therefore, producers have attempted to replace fat without exerting any negative effects on the texture and flavor of the final product. Maltodextrin is one of the fat substitutes that can be used as a fat substitute in dairy industry. In this review, various applications of maltodextrin in dairy products such as yogurt, cheese, ice cream, butter and dairy powders has been explained
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Authors
Milad Pero
PhD of Food Engineering Farhikhtegan Zarnam Research & Industrial Group
Mehdi Amini
PhD student of Strategic Management Farhikhtegan Zarnam Research & Industrial Group
Mehdi Jafari Asl
PhD of Analytical Chemistry Farhikhtegan Zarnam Research & Industrial Group
Ronak Gholami
MSc of Food Engineering Farhikhtegan Zarnam Research & Industrial Group