铸造用 药用 粘合剂黄糊精 麦芽白糊精

药用糊精 黄糊精 白糊精 粘合剂用糊精 玉米糊精 麦芽糊精

    干糊精是一种黄白色的粉末，它不溶于酒精，而易溶于水，溶解在水中具有很强的粘性，淀粉质原料在进行蒸煮时，淀粉分子受热分解，首先就生成了糊精。这时如果加入一滴碘时，溶液就会呈红紫色，而不是象淀粉遇碘那样呈蓝色。

生产上通常把淀粉质原料在高温、高压下进行蒸煮，使淀粉细胞彻底破裂，淀粉由颗粒状态变为液糊状糊精的过程就叫做原料的糊化。其糊化程度用糊化率来表示。

糊化率=糊精或可溶性碳水化合物x100％/总糖

麦芽糊精 (也称为麦特灵)是由淀粉经低度水解、净化、喷雾干燥制成，不含游离淀粉的淀粉衍生物。英文简称为MD. 具有粘性大、增稠性强、溶解性好、速溶性佳、载体性好、发酵小、吸潮性低、无异味、甜度低，人体易于消化吸收、低热、低脂肪等特点，是食品工业中比较理想的基础原料之一，并在造纸工业、日用化工、精细化工、医药工业中得到越来越广泛的应用。

外观：白色或微带浅黄色阴影的无定形粉末，无肉眼可见杂质。气味：具有麦芽糊精的特殊气味，无异味。滋味：不甜或微甜，无嗅，无异味。

糖果类在糖果制造中加入适量的麦芽糊精，可以防止糖果"返砂""烊化"增强糖果的弹性和韧性、改变风味、改善口感、预防潮解、消除粘牙现象,减少牙病,延长糖果的货架存放期。

婴儿食品类用于奶粉等婴儿食品中，可减少营养的损失、改善口感，能满足儿童的实际需要，促进儿童的健康成长。

冰冻食品类可增强的粘性，使产品膨松、细腻，提高乳化效果；在冰棒、冰果制作中加入麦芽糊精，可抗结晶、提高冻结温度、加强风味、改善口感。

固体饮料、调味料、香精类作为速溶麦片、奶粉、鸡精等食品的粘合剂和填充剂，可提高产品的溶解性能，改善口感和风味，防止产品潮解。

饼干、西点类以麦芽糊精代替砂糖，在糕饼、脆饼等低水份（10%以下）的产品中应用，可控制面团的粘度、形成较佳的口感，避免干化、脆化。在松软饼干、蛋糕等水分含量10%以上的产品中应用，可增加面团粘度，帮助成形、控制甜度、避免反糖。同时，使产品达到良好的色泽，保水性良好。

液体饮料类液体饮料以麦芽糊精作为制作原料，可增加产品的稠度，稳定产品的结构，改善口感和风味。

麦芽糊精在造纸工业中的应用麦芽糊精具有较好的流动性及较强的粘合能力，在国外已将其应用于造纸行业中，作为表面的施胶剂和涂布（纸）涂料的粘合剂，国内有的造纸厂将其应用于铜版纸的生产，用于表面旋胶时，不但吸附在纸面纤维上，同时也向纸内渗透，提高纤维间的粘合力，改善外观及物理性能。用它代替先前的干酪素或聚乙烯醇，可显著降低生产成本和能耗。

在粉状化妆品中作为遮盖剂和吸附剂，对增强皮肤的光泽和弹性，保护皮肤有较好的功效。

在牙膏生产上可代替部分CMC，作为增稠剂和稳定剂可改善牙膏的结构。

在各种化工溶剂生产上作为填充剂，可提高产品的稳定性，延长使用保存期。

医药行业中的应用:

可作为药用糖的增稠剂和稳定剂。

　　可作为片剂或冲剂的赋形剂和填充剂

　　环糊精是环糊精转葡萄糖基酶（CGTase）作用于淀粉的产物，是由六个以上葡萄糖以α—1,4—糖苷键连结的环状寡聚糖，其中比较常见、研究比较多的是α-环糊精（α-cyclodextrin）、β-环糊精（β-cyclodextrin）、γ-环糊精（γ-cyclodextrin），分别由六个、七个和八个葡萄糖分子构成，是相对大和相对柔性的分子。经X射线衍射和核磁共振研究，证明环糊精分子成锥柱状或圆锥状花环，有许多可旋转的键和羟基，内有一个空腔，表观外型类似于接导管的橡胶塞。空腔内部排列着配糖氧桥原子，氧原子的非键电子对指向中心，使空腔内部具有很高的电子密度，表现出部分路易斯碱的性质。分子构型为葡萄糖的C-1椅式构型，在它的圆筒内部有-CH-葡萄糖苷结合的O原子，故呈疏水性。葡萄糖的2位和3位的-OH基在圆筒的一端开口处，6位的-OH基在圆筒的另一端开口处，所以圆筒的二端开口处都呈亲水性，这样，环糊精的筒形体的内部上层、中层、下层由不同的基团组成．

　　环糊精的性质有点类似淀粉，可以贮存多年不变质。在强碱性溶液中也可稳定存在，在酸性溶液中则部分水解成葡萄糖和非环麦芽糖。由于环糊精没有还原性末端，总的来说，其反应活性是比较低的，只有少数的酶能是它明显水解。环糊精在室温下的的溶解度从1.8-25.6克不等，水溶液具有旋光性。环糊精的稳定性一般，200摄氏度左右时分解。

　　糊精是淀粉分解的中间产物，其化学分子式与淀粉相同都是(C6H10O5)n，但聚合度介于可溶性淀粉与麦芽糖之间，遇碘呈红色.聚合度低的糊精不发生显色反应。

　　糊精分为黄糊精和白糊精两大类。直接焙烧而得的糊精俗称“不列颠胶”，也可叫焙烧糊精，呈褐色。加酸焙烧，可在较低温度下分解。所得产品颜色一般为浅黄色或白色，称白糊精。

　　糊精的主要用途是作为胶粘剂，经纱上浆有用糊精作淀粉的添加物，目的是降低淀粉的黏度，提高浆液的浸透性，加入糊精的淀粉浆易退浆，但粘着力较差，浆膜较脆硬。常与PVA混合用于粘胶纤维纱和铜氨纤维长丝上浆，分纱时不易起毛。合成浆料及变性淀粉广泛使用后，在经纱上浆的配方中很少使用糊精。

Dry dextrin was a yellowish-white powder, insoluble in alcohol, but it is insoluble in water, soluble in water with strong viscosity, starch material in cooking, starch, the first thermal decomposition molecular self-assembly are created. Then if add 1 dro of iodine, solution would be a red and purple, rather like a blue as in starch iodine. Usually the starch production in under the high temperature and high pressure, starch cells thoroughly cooking, starch liquid by particle state into a process called the inclusion of mushy materials pasting. The paste with pasting rate that level. Pasting rate = dextrin or soluble carbohydrates x100 % / total sugar
[editor this segment of the composition and maltodextrin]
Maltodextrin (also called wheat starch by by trane low-alcohol hydrolysis, purification, spray drying and contains no free starch of starch derivative. English is referred to as big viscosity, MD walkman. Thickening and solubility, instant ual, carrier and fermentation, low moisture absorption, no odor, sweetness, human body is easy to digest absorb low, low fat, low, etc, it is the food industry is one of the most ideal base material, and in papermaking industry, daily chemical industry, chemical industry, pharmaceutical industry gets more and more widely. Appearance: white or yellow shadow of amorphous microstrip powder, no visible impurities. Bouquet: has the special odor, maltodextrin odorless. Taste: no sweet or sweet, odorless, no peculiar smell.
[editor this segment] in the food industry
In the manufacture of candy in candy add maltodextrin, can prevent the candy "return sand" show "enhance the flexibility and tenacity, candy, improve the taste and flavor of change to prevent, eliminate the phenomenon of ChaoXie teeth, dental glue, extend the candy store shelves. Baby food for baby food, milk powder, etc may reduce the loss and improve nutrition, can satisfy the taste of the actual need, to promote children's healthy growth. Frozen food can increase the viscosity, make ice cream, exquisite, leavening products raise emulsive effect, In BingGuo ice-louy, add maltodextrin, making resistance crystallization, improve the flavor and freezing temperature, strengthen improving taste. Solid drink, seasoning, such as instant oatmeal flavor, milk powder, chicken food adhesives and filler, can improve the product's performance and improve dissolved taste and flavor, prevent ChaoXie products. cookies and pastries with maltodextrin replaced saccharic, confectionery, crisp cake in the lower water (10%), the product can be used in the control of the dough viscosity, forming good taste, drying, avoid improver. In the soft cookies and cakes moisture content of products used by more than 10% can increase the dough viscosity, help forming, control, and avoid the sweetness of sugar. At the same time, makes the product achieves the good colour and lustre, good water. Liquid beverage such as liquid beverage production materials with maltodextrin, can increase the consistency and stability of products, improve the product structure of taste and flavor. Maltodextrin in papermaking industry application maltodextrin with good fluidity and strong adhesion ability, be in abroad has applied in papermaking industry, as the surface sizing agent and coating (paper) coating adhesive, domestic mills have applied to the production of paper, plastic, not only surface spin in fiber, paper and paper, to improve fibers in the cohesiveness, improve appearance and physical properties. Use it to replac the previous GanLaoSu or polyvinyl alcohol (pva), can significantly reduce the production cost and power consumption.
[editor this segment] daily-used chemical industry and fine chemical industry application
In powder in the cosmetics as cover and absorbents, to enhance skin burnish and flexibility, protect skin to have better effect. In manufacturing toothpaste can replace, as part of the CMC thickener and stabilizer can improve the structure of toothpaste. In the production of various chemical solvents as the filling agent, can improve the stability of the products, extend shelf life use. The application can be used as pharmaceutical medicinal sugar thickener and stabilizer. But as tablet or granule of excipients and filling agent
[editor this segment of the composition and cyclodextrins]
Cyclodextrins are turning cyclodextrins, enzyme (CGTase) role in starch product, is by six above to alpha - links to fail - glycosidic bond of circular oligosaccharides, one of the most common and most of the research is alpha cyclodextrins (alpha, beta cyclodextrin) cyclodextrin inclusion (beta), gamma - cyclodextrins (gamma - cyclodextrin), six, seven respectively by molecular structure, and eight is relatively large relatively flexible molecules. By X-ray diffraction and nuclear magnetic resonance (NMR) study, prove cyclodextrins molecules into cones columnar or cone shape garland, many of the key and hydroxyl can rotate, there is a cavity, apparent shape is similar to connect the rubber ducts. Inside the cavity with sugar are lined with oxygen atoms, the bridge of oxygen to electronic key center, make the cavity with high internal electron density, show part of Louis. Molecular configuration for C - 1 type of configuration, in its chair of the cylinder have internal - CH - isothiocyanante combination of atoms, O the hydrophobic. 2 and 3 of in the cylinder - OH, one of the six openings in the OH - the other end of the cylinder, and so the two opening cylinder at all openings, so, the hydrophilic cyclodextrins of cylinder body internal upper, middle and lower by different groups of cyclodextrins. Similar properties can be stored for starch. In a strong alkali solution can also be stable, in acidic solution is partly hydrolysis into and not maltose ring. Due to the end, reducing cyclodextrins not generally, their reactivity is relatively low, only a few enzymatic hydrolysis of it is obvious to. Cyclodextrins at room temperature from the solubility of 1.8-25.6 grams, with the solution. The stability of cyclodextrins, 200 degrees Celsius when decomposition.
[editor this period in slurry inclusion] what role
Dextrin was among the decomposition of the starch product, the chemical formula and starch are the same C6H10O5 (n), but the polymerization degree between the soluble starch and maltose, encounter between iodine red. The inclusion of low degree of polymerization does not occur chromogenic reaction. Supramolecular self-assembly yellow and white inclusion is divided into two categories. Direct roasting and dextrin as "glue" in Britain, also can call roasting dextrin and brown. Acid, can be in the roasting under low temperature decomposition. Products commonly yellow or white color is white, says the inclusion. The main purpose of the inclusion as adhesives, starch warp sizing for dextrin useful of additives, the purpose is to reduce the starch viscosity, improve grout soak, join the inclusion of starch paste easy desizing, but poor adhesion, serous brittle. Often mixed with PVA for viscose fiber yarn and copper ammonia fiber filament sizing yarn hairines, points to. Synthetic pulp and modified starch is widely used in warp sizing, after the formula of inclusion is rarely used.