# Effect of Pre-Hydrolyzed Rice Extrudates with Different Dextrose Equivalent Values on Stability of Emulsion-Type Food for Special Medical Purposes

## TL;DR

This study explores replacing maltodextrin in medical food with pre-hydrolyzed rice extrudates to improve stability and reduce inflammation.

## Contribution

The novel contribution is evaluating different dextrose equivalent values of rice extrudates for their impact on emulsion stability in medical food.

## Key findings

- Lower DE rice extrudates reduce emulsion sedimentation due to higher viscosity.
- Higher DE rice extrudates show less impact on turbidity and adsorption rates.
- Optimal addition levels of rice extrudates were determined using stability indices.

## Abstract

Maltodextrin is the most commonly used carbohydrate ingredient in Food for Special Medical Purposes (FSMP). However, growing evidence suggests that it may trigger intestinal inflammatory responses. Replacing maltodextrin with pre-hydrolyzed rice extrudates represents a viable approach to eliminate such adverse effects. Accordingly, this study prepared pre-hydrolyzed rice extrudates with different dextrose equivalent (DE) values and investigated their impact on the physicochemical properties of emulsion-type FMSP containing carbohydrates, casein, and soybean oil with increasing addition levels. The emulsion particle size of pre-hydrolyzed rice extrudates with different DE values showed a gradual upward trend, while the zeta potential gradually decreased. As the DE value increased, its influence on the zeta potential and viscosity of the emulsion diminished. However, samples with lower DE values contributed positively to reducing the centrifugal sedimentation rate of the emulsion, which was mainly attributed to their higher viscosity. In contrast, the turbidity and adsorption rate of emulsion samples with higher DE values were less affected by the addition level. Through turbiscan stability index and multi-index comprehensive evaluation, the optimal addition levels for pre-hydrolyzed rice extrudates with different DE values were obtained. The findings provide important insights for promoting the application of pre-hydrolyzed rice extrudates as a substitute for maltodextrin in FMSP.