Description
Maltodextrin is used to control sugar crystallization in modernist cooking.
Technical
Maltodextrin, a starch‑derived polysaccharide, forms a glassy matrix at elevated temperatures that immobilizes sucrose molecules. This glass transition suppresses nucleation and crystal growth, allowing precise control over texture in candies, ice creams, and sugar foams.
Science
Primary Reaction
Inhibition of sugar nucleation and crystal growth by glass transition of maltodextrin
Sensory Profile
Aroma ()
neutralsweetstarchycaramelizedtoastedsubtle
Origin & History
Civilization
French pastry chefs
Era
1990s