Abstract
AbstractA few samples of maltodextrins procured commercially were studied in detail for some of their specific physicochemical qualities. In addition to the Dextrose Equivalent value (DE) the samples were analysed for their cold water solubility and clarity, percent age of cold water solubles, and total hydrolyzable carbohydrates. Samples were also analyzed for their hygroscopicity at different relative humidities varying from 40 to 95%. The carbohydrate profile was studied using HPLC and X‐ray diffraction pattern were taken and compared. When samples were tried for flavour encapsulation it could be noticed that samples considerably differed in their encapsulation behaviour.
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