Essays about: "Maltodextrin"

Showing result 1 - 5 of 8 essays containing the word Maltodextrin.

  1. 1. A plant-based milk powder that functions as a substitution for regular milk powder

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Manon Scheffers; [2023]
    Keywords : spray drying; pant- based milk powder alternative; pea protein; food application; food engineering; Technology and Engineering;

    Abstract : This project tested the potential of plant based milk powders to function as an animal-based milk powder by testing them on multiple characteristics. The powders were produced using spray drying techniques, obtained using formulations differentiating in protein amount, ratio of maltodextrin:sucrose and two different protein sources. READ MORE

  3. 2. Encapsulation of probiotic bacteria in an oleogel

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Philip Bergsell; [2022]
    Keywords : probiotics; oleogel; encapsulation; ethyl cellulose; food technology; Technology and Engineering;

    Abstract : Probiotic bacteria administered orally that aim to reach the intestine alive need protection to be able to survive the human gastrointestinal tract. Ethyl cellulose is one food-grade material that can be used with oil to form an oleogel. This oleogel can encapsulate probiotics and provide physical protection. READ MORE

  4. 3. Oligosaccharide Analysis - Assessment of the DNS Method and Specification of Glucans Processed with CGTase

    University essay from Lunds universitet/Bioteknik; Lunds universitet/Bioteknik (master)

    Author : Matilda Johansson; [2022]
    Keywords : CGTase; DNS; Chromatography; HPAEC; HPAE; Carbohydrate; Carbohydrates; Glucans; Cyclodextrin glycosyltransferase; Biotechnology; Bioteknik; Flory; Enza; Enzyme; Technology and Engineering;

    Abstract : In this study, the reagent 3,5-dinitrosalicylic acid (DNS) and high-performance anion exchange chromatography (HPAEC) were used for carbohydrate characterisation. It was revealed that the DNS reaction is not exclusive to reducing ends as commonly thought, but rather that the reagent reacts with other parts of the carbohydrate molecules as well. READ MORE

  5. 4. Rheological behaviour of probiotic bacteria dispersed in maltodextrin and sucrose solutions

    University essay from Malmö universitet/Fakulteten för hälsa och samhälle (HS)

    Author : Nousin Akter; [2020]
    Keywords : Lactobacillus reuteri; Maltodextrin; Probiotic bacteria; Rheological properties; Sucrose;

    Abstract : Probiotic bacteria are live microorganisms, which manifest health benefits in humans. The goal of this work was to characterize rheological properties of probiotic bacteria (Lactobacillus reuteri) formulation in which maltodextrin and sucrose used as excipients. READ MORE

  6. 5. How is sugar replaced by other ingredients in products labelled with "no added sugar" and how does this affect the energy, fat, carbohydrate, sugar and protein content?

    University essay from SLU/Department of Molecular Sciences

    Author : Stina Bladin; [2018]
    Keywords : sugars; added sugar; free sugar; food labelling; sweeteners; energy; obesity;

    Abstract : Labels such as “no added sugar” is commonly used by food manufacturers and consumers may think that these products are healthier than similar products that contain “added sugar”. To recreate the sweet taste, the mouthfeel and texture in products with “no added sugar”, some other kind of ingredients need to be added. READ MORE