Obtaining Maltodextrin With a Low Dextrose Equivalent (De) From Cornstarch

The study aims to develop methods for the production of low dextrose (DE) maltodextrins of corn starch, which is important for various industries, including food and pharmaceuticals. Maltodextrins with varying levels of DE play a crucial role in many products, from sweets to medicines, and their properties vary depending on the production process. The study examined different approaches and technologies for the production of maltodextrins to determine optimal conditions, including timing, temperature, and the use of different enzymes. Understanding these parameters allows not only to increase production efficiency, but also to obtain products with the necessary properties. An important part of the study is the analysis of the physico-chemical properties of the obtained maltodextrins, for example, molecular structure, sorption capacity and their functional characteristics, such as gelling or viscosity ability. This makes it possible to better understand and optimize the application of these products in different areas of industry. Research work can serve as a basis for the development of production processes of low-dextrose equivalent maltodextrins derived from corn starch.