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

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

maltodextrin, fat substitute, dairy, yogurt, cheese, dairy powders