(1) Maltodextrin ntxiv rau cov khoom siv mis nyuj xws li mis hmoov tuaj yeem nthuav cov ntim ntawm cov khoom, tiv thaiv clumping, yaj sai, muaj cov khoom sib xyaw zoo, txuas lub txee lub neej ntawm cov khoom, txo cov nqi, thiab txhim kho cov txiaj ntsig kev lag luam. Nws kuj tseem tuaj yeem txhim kho cov khoom noj khoom haus, ua kom cov khoom noj muaj txiaj ntsig zoo, thiab ua kom yooj yim rau zom thiab nqus. Lub luag haujlwm ntawm maltodextrin hauv kev npaj cov kua mis hmoov, tshwj xeeb tshaj yog cov mis tsis muaj qab zib thiab cov mis mos, tau lees paub. Cov tshuaj yog 5% mus rau 20%.

(2) Siv rau hauv cov khoom noj txom ncauj xws li kua mis hmoov, instant cereal, thiab malt extract, nws muaj ib tug saj zoo thiab instant thickening nyhuv, zam sedimentation thiab txheej, yuav nqus taum los yog mis nyuj flavors, thiab ncua lub txee lub neej. Kev siv ntau npaum li cas yog 10% ~ 25%.

(3) Thaum siv rau hauv cov dej haus xws li mis nyuj tshuaj yej, txiv hmab txiv ntoo muaju, instant tshuaj yej, thiab tshuaj yej khoom, nws muaj peev xwm tswj tau cov yam ntxwv thiab aroma ntawm cov khoom qub, txo cov nqi, thiab cov khoom muaj ib tug mellow thiab ilv saj, nplua nuj aroma, thiab zoo heev instant nyhuv, thaum inhibiting crystallization. Cov nyhuv emulsification zoo thiab cov txiaj ntsig tseem ceeb ntawm cov cab kuj. Kev siv ntau npaum li cas yog 10% ~ 30%. DE24-29 maltodextrin yog tsim los tsim cov kas fes ua ke, nrog rau ntau npaum li 70%.

(4) Siv rau hauv cov kua txiv hmab txiv ntoo xws li txiv maj phaub mis nyuj, txiv laum huab xeeb thiab almond mis, thiab ntau yam lactic acid haus, nws muaj zog emulsifying muaj peev xwm, tswj cov khoom noj khoom haus qub ntawm cov kua txiv hmab txiv ntoo, yog yooj yim absorbed los ntawm tib neeg lub cev, nce viscosity, tsim cov khoom ntshiab, muaj kev ruaj ntseg zoo, thiab tsis yooj yim rau precipitate. Siv rau kev ua kis las dej haus, maltodextrin muaj cov nyhuv metabolic hauv tib neeg lub cev, thiab cov khoom siv hluav taws xob yog qhov yooj yim kom muaj kev sib npaug, nrog rau lub nra qis ntawm kev zom thiab nqus hauv plab hnyuv. Kev siv ntau npaum li cas yog 5% ~ 15%.

(5) Siv rau hauv cov khoom noj khov xws li dej khov, dej khov, lossis cov khoom noj khoom haus, cov dej khov nab kuab yog o thiab muag heev, nrog cov viscosity zoo, me ntsis qab zib, qis los yog tsis muaj cov ntsiab lus cholesterol, ntshiab tsw, refreshing saj, thiab saj zoo. Cov tshuaj yog 10% ~ 25%.

(6) Thaum siv cov khoom qab zib, nws tuaj yeem ua rau lub zog ntawm cov khoom qab zib, tiv thaiv cov xuab zeb thiab withering, thiab txhim kho cov qauv. Txo cov khoom qab zib qab zib, txo cov teeb meem ntawm cov hniav, txo cov nplaum, txhim kho tsw, tiv thaiv deliquescence, thiab ua kom lub neej ntev. Qhov kev pom zoo noj yog feem ntau 10% mus rau 30%.

(7) Siv rau cov ncuav qab zib lossis lwm yam khoom noj yooj yim, nrog rau tag nrho cov duab, du nto, xim ntshiab, thiab cov nyhuv zoo. Cov khoom yog crispy thiab qab, nrog ib tug nruab nrab qab zib, thiab tsis lo rau cov hniav los yog tawm residue thaum noj. Nws muaj tsawg dua cov khoom puas thiab lub neej txee ntev. Cov tshuaj yog 5% mus rau 10%.

(8) Maltodextrin feem ntau yog siv rau hauv ntau cov kaus poom los yog kua zaub raws li cov khoom noj kom viscosity, txhim kho cov qauv, tsos, thiab tsw. Siv nyob rau hauv cov khoom seasonings, txuj lom, hmoov roj thiab lwm yam khoom noj, nws plays lub luag hauj lwm nyob rau hauv dilution thiab filling, yuav tiv thaiv tau ya raws thiab clumping, thiab ua rau cov khoom yooj yim rau khaws cia. Nws kuj tseem tuaj yeem ua qhov hloov pauv rau cov rog hauv cov hmoov roj.

(9) Ntxiv maltodextrin rau cov khoom noj nqaij xws li nqaij npua thiab hnyuv ntxwm tuaj yeem cuam tshuam lawv cov nplaum nplaum thiab thickening, ua rau cov khoom muag muag, nplua nuj tsw, yooj yim rau pob thiab zoo li, thiab txuas lub neej txee. Cov tshuaj yog 5% mus rau 10%.