Towards a rational design of commercial maltodextrins

This article deals with the design procedure for more tailor-made starch hydrolysate products. The saccharide composition of a maltodextrin determines both its physical and biological functionality. Aspects related to the saccharide composition such as, hygroscopicity, fermentability in food products, viscosity, sweetness, stability, gelation, osmolality, and adsorption by humans are discussed. The translation of basic knowledge on the behavior of saccharides to the formulation of actual products is illustrated by three examples: a sports drink, maltodextrins in liquid beverages with limited solubility, and parental and enteral fluids. Various factors that can be used to influence the saccharide composition produced during starch hydrolysis are different hydrolytic enzymes, source and concentration of the starch, temperature of hydrolysis, addition of organic solvents, pressure, immobilization of the hydrolytic enzymes, downstream processing, extraction of products during hydrolysis, and combinations thereof. Tools in designing the production process for a maltodextrin with a specific saccharide composition are databases with saccharide compositions obtained at various hydrolysis conditions and hydrolysis models, which can be used to predict new saccharide compositions. A production strategy for desired saccharide compositions at acceptable prices is discussed and future research needs are pointed out. (C) 2000 Elsevier Science Ltd. All rights reserved.