PRODUCTS

MALTODEXTRIN

CAS No . : 9050-36-6
EC / List No . : 232-940-4

Maltodextrin is used to improve the mouthfeel of food and beverage products.
Maltodextrin also used in some snacks such as potato chips and jerky.
Maltodextrin used in "light" peanut butter to reduce the fat content but maintain the texture.
Maltodextrin is also sometimes taken as a dietary supplement by athletes, in powder form, gel packets, or energy drinks.

Maltodextrin is used as an inexpensive additive to thicken food products such as infant formula.
Maltodextrin also used as a filler in sugar substitutes and other products.
Maltodextrin has a glycemic index ranging from 85 to 105.

Maltodextins are purified, concentrated, nonsweet, nutritive carbohydrates made by hydrolyzing com starch.
Maltodextrin occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water.
Powders or granules are freely soluble or readily dispersible in water.
A solution of maltodextrin is characterized by a bland flavor, smooth mouthfeel, and short texture, and can partially or totally replace fat in a variety of formulations.
Maltodextrins can also be used to replace fats in extruded high fiber cereals and snacks.
They are currently used commercially for fat replacement in salad dressings, dips, margarine, and frozen desserts.
As fat replacers, maltodextrins furnish only four calories per gram, while fats furnish nine calories per gram.

White powder or solution from partial hydrolysis of wheat or corn starch.

Maltodextrin occurs as a nonsweet, odorless, white powder or granules.
The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases.
The USP32– NF27 states that it may be physically modified to improve its physical and functional characteristics.

Short-chain saccharide polymers obtained from the partial acid or enzymatic hydrolysis of starch, in the same manner as corn syrup except the conversion process is stopped at an earlier stage.
Maltodextrin consists of D-glucose units linked principally by alpha-1,4 bonds, has a dextrose equivalent of less than 20 and basically is not sweet and is not fermentable.
Maltodextrin has fair solubility.
Maltodextrin functions as a bodying agent, bulking agent, texturizer, carrier, and crystallization inhibitor.
Maltodextrin used in crackers, puddings, candies, and sugar-free ice cream.

Maltodextrin is an oligosaccharide that is derived from starch.
Maltodextrin is commonly used as a food additive and in the production of candies and sodas.

maltodextrin is a polysaccharide obtained most often from corn, potato, or rice starch.
Maltodextrin considered to be absorbent, and skin conditioning.
Maltodextrin can also be employed as an emulsion stabilizer and/or a film former.
Maltodextrin is incorporated into a variety of cosmetic preparations, including face powders, makeup, creams, lotions, gels, and soaps.

Maltodextrin is prepared by heating and treating starch with acid and/or enzymes in the presence of water.
Maltodextrin partially hydrolyzes the starch, to produce a solution of glucose polymers of varying chain length.
This solution is then filtered, concentrated, and dried to obtain maltodextrin.

Maltodextrin is used in tablet formulations as a binder and diluent in both direct-compression and wet-granulation or agglomeration processes.
Maltodextrin appears to have no adverse effect on the rate of dissolution of tablet and capsule formulations; magnesium stearate 0.5–1.0% may be used as a lubricant.
Maltodextrin has been used as a carrier in a spray-dried redispersible oil-in-water emulsion to improve the bioavailability of poorly soluble drugs.
Maltodextrin may also be used as a tablet film former in aqueous film-coating processes.
Maltodextrin grades with a high DE value are particularly useful in chewable tablet formulations.
Maltodextrin may also be used in pharmaceutical formulations to increase the viscosity of solutions and to prevent the crystallization of syrups.
Therapeutically, maltodextrin is often used as a carbohydrate source in oral nutritional supplements because solutions with a lower osmolarity than isocaloric dextrose solutions can be prepared.
At body osmolarity, maltodextrin solutions provide a higher caloric density than sugars.
Maltodextrin is also widely used in confectionery and food products, as well as personal care applications.

When heated to decomposition it emits acrid smoke and irritating fumes.

Maltodextrin is a readily digestible carbohydrate with a nutritional value of approximately 17 kJ/g (4 kcal/g).
In the USA, it is generally recognized as safe (GRAS) as a direct human food ingredient at levels consistent with current good manufacturing practices.
As an excipient, maltodextrin is generally regarded as a nonirritant and nontoxic material.

Maltodextrin is stable for at least 1 year when stored at a cool temperature (<30°C) and less than 50% relative humidity.
Maltodextrin solutions may require the addition of an antimicrobial preservative.
Maltodextrin should be stored in a well-closed container in a cool, dry place.

Under certain pH and temperature conditions maltodextrin may undergo Maillard reactions with amino acids to produce yellowing or browning.
Incompatible with strong oxidizing agents.

Melting point 240 ° C (dec.) (Lit.)
Storage room temperature
Solubulity H2O: 0.1 g/mL warm, full, yellow to very deep yellow
Airdrop Form powder
Color Yellow
EPA Substance Registration System Maltodextrin (9050-36-6)

Maltodextrin is a hydrolysis product between starch and starch sugar.

Maltodextrin is an oligosaccharide derived from starch.
Maltodextrin is a polysaccharide used as a food additive.
Maltodextrin produced by partial hydrolysis from starch and is usually available as a white hygroscopic spray-dried powder.

Maltodextrin powder is a starch-derived food additive commonly used as a thickener or filler in commercial foods and beverages.
Maltodextrin is almost tasteless, but is often described as slightly sweet.

Physical state and appearance Solid. (Powdered solid. Granular solid.)Odorless.
Odor
TasteNot available.
Molecular WeightNot available.
ColorWhite.
pH (1% soln/water)Not available.
Boiling PointNot available.
Melting Point240°C (464°F)
Critical TemperatureNot available.
Specific GravityNot available.
Vapor PressureNot applicable.
Not available.
Vapor Density
VolatilityNot available.
Odor ThresholdNot available.
Water/Oil Dist. Coeff.Not available.
Ionicity (in Water)Not available.
See solubility in water.
Dispersion Properties
SolubilityEasily soluble in cold water, hot water.

StabilityThe product is stable.
Instability TemperatureNot available.
Conditions of InstabilityExcess heat, incompatible materials, dust generation.
Reactive with oxidizing agents.
Incompatibility with various
substances
CorrosivityNon-corrosive in presence of glass.
Maltodextrin
Special Remarks onNot available.
Reactivity
Special Remarks onNot available.
Corrosivity
PolymerizationWill not occur.

Maltodextrin is a kind of hydrolysis product between starch and starch sugar.
It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for Sweeteners. aromatizer, stuffing.
Therefore, maltodextrin is widely used in frozen food, dairy products, medicines, convenience food, paper, textiles, building materials, chemicals, etc.

Confection

Improving the taste, tenacity and the structure of foods;
Preventing recrystallization and extending shelf life.

Beverages

The beverages are scientifically prepared with Maltodextrin, which adds more flavor, soluble, consistent and delicious, and reduces sweet taste and cost.
There are more advantages of these kinds of beverages than that of traditional drinks and foods such as ice-cream, fast tea, and coffee, etc.

In fast foods

As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function.
Maltodextrin beneficial for children.

In tinned foods

Add consistency, improve shape, structure, and quality.

In papermaking industries

Maltodextrin can be used in paper making industries as a bond material because it has good fluidity and strong cohesion-tension.
The quality, structure, and shape of the paper can be improved.

In chemical and pharmaceutical industries

Maltodextrin can be used in cosmetic that may have more effect to protect skin with more luster and elasticity.
In toothpaste production, it can be used as a substitute for CMC. The dispersivity and stability of pesticides will be increased.
Maltodextrin a good excipient and stuffing material in pharmacon making.

In dewatered vegetable

Maltodextrin can help the maintenance of the original color and luster, add some flavor.
More application fields
Maltodextrin is also widely used in other fields besides the foods industries.

ITEM   STANDARD
Appearance   White or light yellow powder
Colour in sloution   Colourless
DE Value   15-20
Moisture   6.0% max
Solubility   98% min
Sulphate Ash   0.6% max
Iodine Experiment   Not changing blue
PH (5% solution)   4.0-6.0
Bulk Density (compacted)   500-650 g/l
Fatness %   5% max
Arsenic   5ppm max
Lead   5ppm max
Sulfur Dioxide   100ppm max
Total Plate Count   3000cfu/g max
E.coli (per100g)   30 max
Pathogen   Negative

Maltodextrin is a starch-derived oligosaccharide used in food and beverage applications to add consistency and impart other beneficial properties.
Gums – Waxes – Food Thickeners, Food and Beverage Chemicals - Sweeteners - Acidulants - Emulsifiers, Green Chemicals - Eco-Friendly

Used to increase viscosity, enhanced the dispersibility and solubility. Maltodextrin are good emulsification and thickening effect

Used for inhibiting Browning reaction, used to flavor, spices, drug microcapsule

Used as all kinds of sweeteners, flavor agent, filling agent, fruit coating preservation.

Used for preparation of functional food such as no sugar powdered milk, sports drinks

White powder or solution from partial hydrolysis of wheat or corn starch.
Maltodextrin occurs as a nonsweet, odorless, white powder or granules.
The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases.
The USP32– NF27 states that it may be physically modified to improve its physical and functional characteristics.

Maltodextrin is a polysaccharide that is used as a food additive.
Maltodextrin produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.
Maltodextrin is easily digestible, being absorbed as rapidly as glucose and may be either moderately sweet or almost flavorless (depending on the degree of polymerisation).
Maltodextrin commonly used for the production of soft drinks and candy.
Maltodextrin can also be found as an ingredient in a variety of other processed foods.

Maltodextrin obtained by partial hydrolysis of starch;
They are water-soluble, tasteless products and are defined by the FDA as products with DE values of less than 20.
Maltodextrin, which is also on the GRAS list; It is an excellent mass builder for standard and low-fat products.

Maltodextrin is an intermediate between starch and glucose obtained during the controlled hydrolysis of starch with enzymes such as bacterial alpha amylase, and is subjected to additional conversion processes to have the desired DE of 4-30.

Following these processes, the product;
Maltodextrin refined by processes such as clarification, carbon treatment and ion exchange, and spray-dried to 3-5% humidity.

Maltodextrin, a white, low sweetness powder, does not hold water on its own, but its solution shows a very high viscosity.
Due to its indefinite neutral taste, it does not affect other food flavors, is easily dispersed in cold and aqueous based systems, and exhibits a structure that can preserve its clarity and appearance to the eye.

Commercially available maltodextrin has 4% moisture, less than 3% dextrose, and a DE of 5-19.
Maltodextrin with low sweetness due to its low DE;
Maltodextrin provides hygroscopicity, viscosity and crystallization control.

Maltodextrin, which has no effect on product color, acts as a pure saccharide nutrient component due to its high energy rates of 4 cal/g.
Maltodextrin, which is an ideal additive for instant products due to its dispersion in cold water, open structure and flexibility, acts as a crystal inhibitor, plasticizer and film former.

Maltodextrin, which contains minimal monosaccharides, exhibits high viscosity, improving mouthfeel and product structure.
Due to its ambiguous taste, the product-specific aroma is preserved, making maltodextrin an ideal additive in this case.

Usage areas

In infant dairy products (stabilizer, builder and flavor carrier)
In coffee and coffee whiteners, chocolate drinks, bread and meat products (moisture-retaining agent)
In confectionery (binding agent and plasticizer)
It takes place in the form of coating confectionery or hazelnut-like products.

Also known as glucose syrup or glucose polymer.
Maltodextrin obtained commercially by partial decomposition of starch.
Maltodextrin used as a thickener in the food industry.
Since it is less sweet than glucose or sucrose, it can be added to food in greater amounts without producing an overly sweet taste.
Thus, food can be made more energy-dense.
Maltodextrin added to sports drinks and baby foods as a sweetener.
Maltodextrin used as a mixture with artificial sweeteners such as aspartame, saccharin, which gives an intense sweet taste in the composition of low-calorie sweeteners.

Malto dextrins, traditionally used as bulking agents, are carbohydrates with a lower molecular weight than starch.
Maltodextrin does not have a sweet taste, or it is very slightly sweet.
Maltodextrin not a hygroscopic additive, but it dissolves and disperses easily in water.
Maltodextrin nutritious.
Maltodextrin should be stored in dry and well-ventilated areas, away from water and moisture to prevent caking.
Maltodextrin widely used in the food, paper and pharmaceutical industries.
Maltodextrin used in milk, ice cream, chocolate, biscuits, soft drinks, bean products, fruit pulp, spices and meat products.
Maltodextrin used in flavor production, powdered food, dehydrated soups, modified powdered milk, caramels and candies, chocolate fillers and milkshakes.
In the food field, malto dextrins prevent agglomeration of other dry substances in the powder mixture.
After dissolving, it improves the structure of the products and provides smoothness.

Dextrin products are excellent film forming aids and they improve adhesion and browning in coated, fried products.

Applications
Bakery: Batters, Breadings, Coatings

Functionality: Light color
Mild flavor
Uniform coating
Enhanced crispiness

Glucose solids are obtained by enzymatic conversion of common corn starch.
These nutritive carbohydrates in a DE range of 24 to 42 provide moisture retention and control crystallization.
They influence key properties such as browning, hygroscopicity, and sweetness.

Applications

Bakery
Beverages
Confectionery
Convenience Foods: Soups, salads, gravy mixes
Dairy: Dressings
Snacks & Cereal
Meat

Maltodextrin is a sugar obtained by the hydrolysis of corn starch, rice starch or potato starch.
Maltodextrin most often used in food, to provide carbohydrate supplements to food.
Maltodextrin found in energy drinks dedicated athletes.
In cosmetics, it is used as a stabilizer for the formula or as a film-forming agent.
In 2002, a patent filed by Unilever, reveals that Maltodextrin enhances the anti-aging activity of weak acids and reduces skin irritation sometimes caused by other acids.

Its functions (INCI)

Absorbent : Absorbs water (or oil) in dissolved or fine form
Binding : Allows the cohesion of different cosmetic ingredients
Emulsion stabilising : Promotes the emulsification process and improves the stability and shelf life of the emulsion
Film forming : Produces a continuous film on skin, hair or nails
Hair conditioning : Leaves hair easy to comb, soft, soft and shiny and / or confers volume, lightness and shine
Skin conditioning : Keeps the skin in good condition

This ingredient is present in 2.52% of cosmetics.

Foaming bath and salts (12.42%)
Anti-aging night face cream (8.3%)
Eyeshadow (8.26%)
Deodorant stick (7.52%)
Anti-ageing day face serum (7.08%)

The effects of a maltodextrin (dextrose equivalent 12)-electrolyte solution and a maltodextrin-electrolyte solution with added nutrients on net water and electrolyte transport in the secreting rat intestine was compared with the citrate-World Health Organization oral rehydration solution to determine the need for a clinical trial to evaluate the efficacy of these maltodextrin solutions in acute diarrhoea treatment.
Cholera toxin consistently produced net water secretion (-36.5 +/- 9.9 mean +/- SEM microliter/min/g dry weight of intestine).
All three solutions reversed the cholera toxin-induced net intestinal water secretion to net absorption.
Significantly greater net water absorption occurred from the maltodextrin-electrolyte solution compared to the World Health Organization solution (P < 0.05) but not when compared to the maltodextrin-electrolyte-nutrient solution.
Net sodium, potassium and chloride fluxes due to the World Health Organization-solution were not significantly different from the maltodextrin-electrolyte solution.

Other names are as follows;

Dextrose Equivalent
Corn starch
Wheat starch
Potato starch

Maltodextrin production is obtained by heating starch in water with the help of acid and enzymes.
In this reaction, starch is partially hydrolyzed to form sugar solutions with different chain lengths.
The resulting solution is then filtered.
Maltodextrin concentration is increased and the raw material produced is obtained.

Due to its polysaccharide structure, it is a chemical maltodextrin that acts as a binder by providing agglomeration in drug production, tablet formulations and moist granulation products.
Maltodextrin used as an absorbent in skin care products with its structural properties. In addition, it acts as a film maker and emulsion stabilizer.
In the cosmetics industry, it is an important ingredient in the manufacture of make-up products, soap manufacturing, gel manufacturing, and lotions.
Maltodextrin used to give energy in the manufacture of sports drinks.
Maltodextrin used as a food additive to make food products with some weak effects more effective.

This substance is used to increase the volume of stevia extras.
Maltodextrin used as a filler along with the raw materials used in the production of toothpaste.
In this application, activated carbon is used together with benzyl alcohol, potassium sorbate, xanthan gum and sodium benzoate.
Maltodextrin used in the manufacture of chest congestion relief drugs.
Sugar has a significant influence in the manufacture of beverages such as soft drinks and beer.
Maltodextrin used in the manufacture of sweeteners.
In sachet and capsule formulations, maltodextrin is used as a filler, corresponding to 17 to 23 equivalents of dextrose.
In some sports nutrition, dextrose and maltodextrin are used together to provide better absorption and digestion.
Maltodextrin used as an excipient in the production of some probiotics due to its high solubility, rapid dispersion ability, appropriate shelf life and forming a transparent solution after dissolution.
As an excipient, maltodextrin is used as a bulking agent in tablets, bottles and formulas.
Maltodextrin used together with Aerosil in the production of powder essence used in washing machines and dishwashers.

IUPAC name :
(2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal
D-glucose
maldex 15

synonyms:

D-(+)-Glucose
143502-17-4
218-914-5
232-940-4
50-99-7
9050-36-6
aldehydo-D-glucose
Dextrose
D-Glucose
D-Glucose