Enzymatic Synthesis of a Novel Short Linear Maltodextrin from Starch

Short linear maltodextrin (SLMD) was synthesized from starch via the combined action of branching and debranching enzymes. The number-average degree of polymerization and number-average chain length of SLMD were 8.49 ± 0.21 and 8.52 ± 0.60, respectively, indicating that it consists of linear chains. In gel permeation chromatography analyses, SLMD showed a single peak at a molecular weight of 1,200. SLMD consisted mainly of linear saccharides with a degree of polymerization of 6-12, without high molecular weight α-glucans or small malto-oligosaccharides. SLMD had a much higher blue value and a longer λmax compared with those of commercial dextrose equivalent (DE) 13 maltodextrin. While the DE 13 maltodextrin solution remained clear, an SLMD solution became turbid upon cooling, with the turbidity reversing upon heating. This interconversion was reproducible. SLMD absorbed moisture only to a limited extent, even under high relative humidity, and remained solid without noticeable viscousness. These results demonstrate the novelty and distinct properties of SLMD compared with those of other maltodextrins available on the market, implying its potential for various applications in the food industry.

Carbohydrates as Fat Replacers

The overconsumption of dietary fat contributes to various chronic diseases, which encourages attempts to develop and consume low-fat foods. Simple fat reduction causes quality losses that impede the acceptance of foods. Fat replacers are utilized to minimize the quality deterioration after fat reduction or removal to achieve low-calorie, low-fat claims. In this review, the forms of fats and their functions in contributing to food textural and sensory qualities are discussed in various food systems. The connections between fat reduction and quality loss are described in order to clarify the rationales of fat replacement. Carbohydrate fat replacers usually have low calorie density and provide gelling, thickening, stabilizing, and other texture-modifying properties. In this review, carbohydrates, including starches, maltodextrins, polydextrose, gums, and fibers, are discussed with regard to their interactions with other components in foods as well as their performances as fat replacers in various systems.