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Old 01-08-2009, 01:25 AM   #1
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Default Maltodextrin to Sweeten?

I was reading that maltodextrin is an unfermentable sugar that can be added to beer for mouth-feel. In the food industry it is used as a sweetener on some salty snacks and other things.

Since it's non-fermentable it could be added at bottling yes? Will it sweeten my cider or does it only taste sweet on salty things? I ask because I hate all the artifical sweeteners I've tried (haven't tried stevia yet) and my companion drinker is lactose intolerant.

Anyone tried it?

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Old 01-08-2009, 02:28 AM   #2
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True, MD is a non-fermentable sugar. It adds body to thin brews.

It's not a sweetener, it's a thickener.

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Old 01-08-2009, 01:53 PM   #3
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Yep, Maltodextrine isn't going to sweeten the way you want.

However, you can do this with Lactose (milk sugar) which is the nonfermentable sugar often added to stouts to lead a residual sweetness. Your idea was right.

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Old 01-08-2009, 11:47 PM   #4
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In my newly acquired subscription to Cooking Light magazine, there was an ad for a stevia sweetener, which I guess have finally been legalized by the FDA. I think it was called Truvia?

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Old 01-09-2009, 12:18 AM   #5
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I saw an ad on tv for it also. I wonder if that uses dextrose as a bulking agent like the small packets of splenda.

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Old 01-09-2009, 12:36 AM   #6
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I think maltodextrin is fermentable. I recently added it to a recipe that did not include it. OG was a lot higher than the original recipe.

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Old 01-09-2009, 12:41 AM   #7
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maltodextrin is suppose to be nonfermentable according to what I have read but I won'r disagree with you. I added the granulated Splenda(sucrolse and maltodextrin) to my raspberry cider to backsweeten it and it is bubbling away again.

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Old 01-09-2009, 01:54 AM   #8
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Quote:
Originally Posted by icu812 View Post
I think maltodextrin is fermentable. I recently added it to a recipe that did not include it. OG was a lot higher than the original recipe.
No, it's not fermentable. It will increase the OG, but also the FG, since it's not fermentable. It gives body, and "thickness" to the beer.
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Old 01-09-2009, 02:47 PM   #9
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Maltodextrin is 1/10th as sweet as sucrose. I don't perceive as sweet at all.

An amusing story about how science works:

Quote:
Sucralose may have the strangest "accidental discovery" story. Tate & Lyle, a British sugar company, was looking for ways to use sucrose as a chemical intermediate. Halogenated sugars were being synthesized and tested. A foreign graduate student, Shashikant Phadnis, misunderstood a request for "testing" of a chlorinated sugar as a request for "tasting," leading to the discovery that many chlorinated sugars are sweet with potencies some hundreds or thousands of times as great as sucrose. Substituting three chlorine ions for hydroxyl groups on an ordinary sucrose molecule makes Sucralose.
Sucralose is 600 times as sweet as sucrose.
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Old 01-11-2009, 03:51 PM   #10
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Quote:
Originally Posted by icu812 View Post
I think maltodextrin is fermentable. I recently added it to a recipe that did not include it. OG was a lot higher than the original recipe.
Gravity is just measuring what is dissolved into the liquid, it has nothing to do with whether those things are fermentable. MD will increase both gravities slightly. I think How To Brew has a value for the amount somewhere, actually.
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