Hygroscopicity of Maltodextrin and CrossLinked Maltodextrin

The hygroscopicity of maltodextrin and crosslinked maltodextrin were studied in this paper. Those products were applicated in soy sauce powder to compare their effects on the hygroscopicity of soy sauce powder.It was found that the hygroscopicity of the maltodextrin was affected by Relativehumidity(RH)?DE value and particle size. The hygroscopicity of the crosslinked maltodextrin was lower than that of maltodextrin. For the maltodextrin with 15.0% DE value, its hygroscopicity reached minimum value when its crosslinked degree was controlled at 19.30 mL of sedimentation volume,and the hygroscopicity of the crosslinked maltodextrin with minimum hygroscopicity was lower 33% than that of maltodextrin with the same DE value.