Glossary of food & beverage ingredient terms
M
| Term | Definition |
|---|---|
| Maltodextrins |
hydrolyzed starch products that are partially or completely soluble. They are less hydrolyzed or have higher molecular weights than corn (glucose) syrups and are more viscous. Maltodextrins are good flavor carriers and are used to provide "mouthfeel" and viscosity for may foods and beverages. Maltodextrins are classified as having a dextrose equivalent of less than 20. |
| Moisture content |
The moisture content at which commercial starches are sold is related to the natural equilibrium moisture content of the particular starch. For example cornstarch is usually supplied at 11% - 13% moisture whereas potato starch has 18% - 20% moisture. Specially-dried starches are available to meet specific requirements with moisture contents below these levels however special storage conditions and packaging are needed to avoid moisture pick-up from the atmosphere. |
| Molding starch |
Starch, usually with low levels of added oil, which is applied by spraying. This starch has deliberately-induced poor flow properties and therefore retains an impression. It is used as depositing medium for molded candies and gum confectionary. White mineral oil was originally used to prepare molding starch and the mineral oil-based product continues to be available. Vegetable oil-based molding starches were developed and are also available commercially. |
| Mouthfeel |
The textures and sensory attributes exhibited within the mouth upon eating. Although subjective, mouthfeel characteristics grealy impact consumer acceptability of a food product. |