Rheological characterisation of the gelation behaviour of maltodextrin aqueous solutions

Effect of maltodextrins on the stability and release of volatile compounds of oil-in-water emulsions subjected to freeze–thaw treatment

“…MDs are mostly flavorless, and can be easily digested and adsorbed (Chronakis, 1998). Moreover, MDs (when gelled) can be used as fat replacer to reduce fat content while maintaining desirable textural properties (Loret, Meunier, Frith, & Fryer, 2004). It was also reported that MDs were able to prevent protein degradation during freezing.…”

Rheological and structural evaluations of commercial italian salad dressings

“…All samples showed phase separation, exception for the light product AL, which was highly stable and exhibited no sign of serum separation at the bottom of the container during the 9 days of storage. The higher stability of this light dressing may be explained by the presence of maltodextrin (declared by the manufacturer), which can form a three-dimensional network during its gelling process (LORET et al, 2004). In contrast, gap of 750 µm was used in order to avoid wall-slip phenomena (SÁNCHEZ et al, 2001).…”

“…Maltodextrin is a starch hydrolysis product obtained by acid catalysis or a specific enzymatic action, and it is a mixture of high and low molar weight material. This ingredient has the ability to reproduce the same sensation caused by fat because it forms a three-dimensional network during the gelling process (LORET et al, 2004). One of the most common applications of maltodextrins is as a fat mimetic in low-fat salad dressings (ROLLER, 1996).…”

Glass Transition Accelerates the Spreading of Polar Solvents on a Soluble Polymer

“…The Chasset-Thirion model used in ref. [13] is well suited to describe the behaviour of concentrated maltodextrin solutions [23]; the relaxation modulus writes…”