Maltodextrin builds solids base in fruit leathers.
1985
Maltodextrin, used as a base ingredient in a number of fruit leather products which contain about 25% fruit solids, builds up the dry solids base, does not mask natural, subtle fruit flavors, controls excessive sweetness, provides food elasticity and pliability, controls the equilibrium relative humidity of the product, prevents sugar crystallization, and emulsifies the fat in the product. Maltodextrin also can be used as a spray-drying acid, a carrying agent, and a texture and browning control agent. The incorporation of maltodextrin in strawberry fruit leather is illustrated. (wz).
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Эту запись предоставил Wolters Kluwer
