Polymer‐Water Interaction of Maltodextrins. Part I: Water Vapour Sorption and Desorption of Maltodextrin Powders

Polymer‐water interactions of a low DE maltodextrin and its P n fractions are investigated by water vapour sorption and desorption measurements. The interpretation of the isotherms was done by the application of the three parameter Guggenheim‐Anderson‐de Boer equation and by the Flory‐Huggins theory. The polymer‐water interactions of the maltodextrin and its fractions exhibit strong dependence on P n . The monolayer water content, the water uptake up to a w 0.95, the hysteresis effect, the water content of the transition powder‐gel under sorption conditions and the ability to form gels decrease with decreasing P n . The water uptake above a w 0.95, the monolayer sorption enthalpy and solubility increase with decreasing P n . The participation of molecular different fractions of the maltodextrin in polymer‐water interaction depends on the polymer concentration. Shelf live conditions for the maltodextrin are derived.