MALTODEXTRIN

Maltodextrin is a carbohydrate made from starch, usually derived from corn, rice, potato, or wheat. 
Maltodextrin is a white, powdery substance that is commonly used as a food additive to improve texture, thicken products, or act as a preservative. 
Maltodextrin is produced through the process of partial hydrolysis, which breaks down starch into smaller glucose units.

CAS Number: 9050-36-6
Molecular Formula: C12H22O11
Molecular Weight: 342.29648
EINECS Number: 232-940-4

Synonyms: alpha-Maltose, maltose, 4482-75-1, Thyodene, 9005-84-9, Glcalpha1-4Glca, Glcalpha1-4Glcalpha, alpha-D-Glucopyranose, 4-o-alpha-D-glucopyranosyl-, 15SUG9AD26, (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol, Maltose solution, 20% in H2O, alpha-D-Glcp-(1->4)-alpha-D-Glcp, D-(+)-Maltose, Amylodextrin, maltodextrin, 4-O-alpha-D-glucopyranosyl-alpha-D-glucopyranose, (2S,3R,4R,5S,6R)-6-(Hydroxymethyl)-5-(((2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)tetrahydro-2H-pyran-2,3,4-triol, alpha-D-glucopyranosyl-(1->4)-alpha-D-glucopyranose, MFCD00082026, 4-O-alpha-D-Glucopyranosyl-D-glucose, Maltose, alpha-, Maltose alpha-anomer, Maltose, .alpha.-, CHEBI:18167, UNII-15SUG9AD26, Amylodextrins, Starkelosung, 1anf, 1urg, Starch from potato, Glca1-4Glca, EINECS 232-686-4, IODINE INDICATOR, 1n3w, 1r6z, 2d2v, .ALPHA.-MALTOSE, SCHEMBL346806, MALTOSE .ALPHA.-ANOMER, .alpha.-D-Glucopyranose, 4-O-.alpha.-D-glucopyranosyl-, BDBM23407, HY-N2024B, DTXSID20196313, 9050-36-6, HY-N2024, MFCD00132834, AKOS015896501, AT42487, CS-W019624, STARCH, SOLUBLE (IODINE INDICATOR), CS-0226092, NS00069761, C00897, G72120, Q26914016, (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-{[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy}oxane-3,4,5-triol, DEXTRIN ON SEPHAROSE;DEXTRIN TYPE I;DEXTRIN TYPE II;DEXTRIN TYPE III;DEXTRIN TYPE IV;DEXTRIN (WHITE);DEXTRIN 10;DEXTRIN 15

Maltodextrins 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.
Maltodextrin occurs as a nonsweet, odorless, white powder or granules. 
The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases. 

The Maltodextrin states that it may be physically modified to improve its physical and functional characteristics.
Maltodextrin is prepared by heating and treating starch with acid and/or enzymes in the presence of water. 
This process 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 a saccharide polymer that can be classified as a carbohydrate. 
Maltodextrin can be produced by acid hydrolysis of the starch. The powdered material formed after purification and spray drying can be used in a variety of food and beverage products. 

Maltodextrin can be used as a good source of energy in food products with a value of 16 kJ/g.
Maltodextrin is a polysaccharide produced from starch by partial enzymatic hydrolysis of starch. 
Starch (amylum) is a carbohydrate consisting of a large number of glucose units linked by glycosidic bonds and is present in a large quantities in corn, potatoes, wheat etc Maltodextrin has a dextrose equivalence less than 20 which indicates that it has long carbohydrate chains along with 2-3% glucose and 5-7% maltose and is available in white hygroscopic spray-dried powder which is slightly sweet almost flavourless. 

Maltodextrin is soluble and readily dispersible in water and slightly soluble to almost insoluble in alcohol. 
The body digests Maltodextrin as a simple carbohydrate and thus can be easily converted to instant energy. 
Due to this quality it is used in sports drinks and quick energy satchels for endurance athletes. 

Use of Maltodextrin is also dependant on the grade that is the DE value for instance MD with low DE value are stickier and thus is used in gelatinous products like syrups and jams whereas high DE value MD freeze better and is used as a bulking agent in ice creams.
Maltodextrin is a name shared by two different families of chemicals. 
Both families are glucose polymers (also called dextrose polymers or dextrins), but have little chemical or nutritional similarity.

The digestible Maltodextrin are manufactured as white solids derived from chemical processing of plant starches.
They are used as food additives, which are digested rapidly, providing glucose as food energy. 
They are generally recognized as safe (GRAS) for food and beverage manufacturing in numerous products.

Due to their rapid production of glucose, digestible maltodextrins are potential risks for people with diabetes.
The digestion-resistant maltodextrins (also called resistant maltodextrins) are defined as nutritional food additives due to their ability upon fermentation in the colon to yield short-chain fatty acids, which contribute to gastrointestinal health.
Digestion-resistant maltodextrins are also white solids resulting from the chemical processing of plant starches, but are processed using methods specifically to be resistant to digestion. 

They are used as ingredients in many consumer products, such as low-calorie sweeteners, and are considered GRAS.
Consumers may find the shared name for different maltodextrin food additives to be confusing.
Digestible maltodextrins are well-defined chemically, understood, and documented.

By contrast, digestion-resistant maltodextrins – being the newer and more complex chemical family – are less defined chemically, researched and documented.
Maltodextrins are classified by a dextrose equivalent (DE), a number between 3 and 20 that corresponds to the number of free chain ends in a certain sample. 
A lower DE value means the polymer chains are longer (contain more glucose units) whereas a higher DE value means the chains are shorter.

This is an inverse concept compared with the degree of polymerization of the chain. 
A high-DE maltodextrin is sweeter, more soluble, and has lower heat resistance.
Above DE 20, the European Union's CN code calls it glucose syrup; at DE 10 or lower, the customs CN code nomenclature classifies maltodextrins as dextrins.

Maltodextrins consist of D-glucose units connected in chains of variable length. 
The glucose units are primarily linked with α(1→4) glycosidic bonds, like those seen in the linear derivative of glycogen (after the removal of α1,6- branching).
Commercial maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long. 

Properties of maltodextrin, such as sweetness, viscosity, and texture, can be manipulated during manufacturing by altering the extent of starch hydrolysis.
Maltodextrins are digested into glucose units, contributing a food energy value of 4 calories per gram (or 16 kiloJoules per gram).
Maltodextrin manufacturing produces a high-purity product with microbiological safety, making it applicable to varied food, beverage, sports, and baked products.

Maltodextrin has varied applications for food and beverage processing, including medical food, baby food, hospital food, and sports supplement products.
Maltodextrin is also used as a substitute for lactose.
Maltodextrin is used to improve the texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content.

Maltodextrin is an effective flavorant, bulking agent, and sugar substitute.
Maltodextrin is easily digestible and can provide a quick source of food energy.
Due to its rapid absorption, maltodextrin is used by athletes as an ingredient in sports drinks or recovery supplements to replenish glycogen stores and enhance performance during prolonged exercise.

Maltodextrin can be taken as a dietary supplement in powder form, gel packets, energy drinks or oral rinse.
Maltodextrin has a high glycemic index of 110, compared to glucose (100) and table sugar (80).
Digestion-resistant maltodextrin is included among other sources as functional fiber, meaning its use in foods may provide improved function of the gastrointestinal system.

The low molecular weight, low viscosity, high water solubility, and resistance to enzymatic activity allow digestion-resistant maltodextrin to avoid digestion in the gastrointestinal tract.
Such properties may be advantageous to add digestion-resistant maltodextrin as a source of fermentable dietary fiber in food manufacturing, while maintaining the sensory qualities of processed foods.
Digestion-resistant maltodextrins, as prebiotic dietary fiber, are additives used in processed foods primarily as bulking agents or with the intent to confer a health effect.

The characteristics of digestion-resistant maltodextrins allow them to be added to diverse kinds of food products, such as beverages, dairy products, and desserts.
They are also relatively low-calorie, colorless, odorless and tasteless.
They are nontoxic, chemically stable, and nonreactive with other food ingredients over the range of temperatures required for food preparation and storage.

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 ller in sugar substitutes and other products.

Maltodextrin has a glycemic index ranging from 85 to 105.
Maltodextins are puried, 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 avor, 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 ber 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.
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 ller in commercial foods and beverages.
Maltodextrin is almost tasteless, but is often described as slightly sweet.

Melting point: 240 °C (dec.) (lit.)
storage temp.: room temp
solubility: H2O: 0.1 g/mL hot, complete, yellow to very deep yellow
form: powder
color: yellow
Odor: at 100.00?%. odorless
InChI: InChI=1/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3?,4?,5-,6?,7?,8?,9?,10-,11+,12-/s3
InChIKey: GUBGYTABKSRVRQ-CKGNGCRFNA-N
SMILES: C1(CO)O[C@H](O[C@H]2C(O)C(O)[C@@H](O)OC2CO)C(O)C(O)[C@@H]1O |&1:4,6,11,21,r|
LogP: -4.673 (est)

Digestion-resistant maltodextrins are a chemical family much larger than the family of digestible maltodextrins. 
A definition of a digestion-resistant maltodextrin is: "Resistant maltodextrin/dextrin is a glucose oligosaccharide. 
Resistant maltodextrin and dextrin products are composed of non-digestible oligosaccharides of glucose molecules that are joined by digestible linkages and non-digestible α-1,2 and α-1,3 linkages."

The chemical is of greater structural complexity than a digestible maltodextrin. 
The two families of maltodextrins have little in common chemically or nutritionally.
Names used to identify digestion-resistant maltodextrin as an ingredient in foods for regulatory purposes include soluble fiber, resistant dextrin, or dextrin.

Names may include the food starch used to fabricate the ingredient.
The chemical family has had a history of changes in classification. 
As of 2023, a digestion-resistant maltodextrin is considered a resistant dextrin and a resistant starch of type 5.

Another study contrasted resistant dextrins and resistant maltodextrins, finding them to differ chemically and functionally.
In that study, the final maltodextrin product required further processing of the resistant dextrin. 
The chemical family is effectively defined by the food starch and the manufacturing process, both of which may vary according to manufacturing preferences.

The digestion-resistant maltodextrin ingredient has several properties exploited in food or beverage manufacturing: it is a low-moisture (5% water), free-flowing, fine white powder that disperses readily in water; it is clear in solution with low viscosity; it is odorless, slightly acidic, and has a bland flavor; it is 90% dietary fiber.
The average molecular mass of the digestion-resistant maltodextrin molecule is 2,000 daltons.

Digestion-resistant maltodextrin is a soluble (fermentable) dietary fiber with numerous non-starch glycosidic bonds, allowing it to pass through the digestive tract unchanged in physical properties without undergoing digestion, supplying no food energy.
In the colon, it is a prebiotic fiber fermented by gut microbiota, resulting in the formation of short-chain fatty acids contributing to gastrointestinal health.
Maltodextrin can be enzymatically derived from any starch, such as corn, potato, rice or cassava.

In the United States, this starch is usually corn; in Europe, it is common to use wheat. 
The resulting paste is treated with a combination of acid and enzymes to produce maltodextrins.
Digestion-resistant maltodextrins are manufactured by a process superficially similar to that for digestible maltodextrins.

A food starch is exposed to a combination of heat, acid and enzymes before purification.
Part of the process deliberately resembles human digestion – thus, the result is digestion-resistant by design.
Neither the food starch source nor the process is standardized.

A list of 14 preparation methods included three to four different methods, including microwave heating.
Similar methods differed in detail, possibly because methods are optimized for the plant starch source.
One study provided a detailed description of a laboratory method for producing digestion-resistant maltodextrins, combining several of the listed preparation methods.

A step in one method of preparing digestion-resistant maltodextrins is roasting the plant starch in acid conditions.
The process breaks the starch molecules into small units, which then recombine with different, more digestion-resistant bonds.
Enzymes can be used to break starches apart as an alternative to roasting.

A 2023 review found that use of different starch sources and different manufacturing techniques may produce digestion-resistant maltodextrins with varied properties, concluding that manufacturing methods for digestion-resistant maltodextrin lacked standardization.
Another 2023 review of methods examined digestion-resistant maltodextrins from three different starch sources (potato, cassava, and sweet potato) using identical manufacturing techniques.

The resulting digestion-resistant maltodextrins were measured to have small physical and chemical differences, such as in formation of dextrin crystals and surface porosity, digestion resistance (80-85%), thermal stabilities, solubility, and formation of pastes.
The significance of such differences to the quality of processed foods and health is unknown. 
A third 2023 study showed maltodextrin digestion rates to be a function of molecular structure.

Maltodextrin is made up of glucose units linked together, with the length of the glucose chains varying. 
Maltodextrin typically has a dextrose equivalent (DE) value of less than 20, meaning it is less sweet than regular sugar.
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 lm 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 ltered, 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 eect 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 lm former in aqueous lm-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.

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.

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 avorless (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 dened 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.

Uses:
Maltodextrin is a polysaccharide obtained most often from corn, potato, or rice starch. 
Maltodextrin is considered to be absorbent, and skin conditioning. It 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.

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. 
It is 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 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.
Maltodextrin is used to coat pills and tablets, and to formulate powders, in the manufacturing of prescription drugs and dietary supplement products.
It is also used as a horticultural insecticide both in the field and in greenhouses.

Having no biochemical action, its efficacy is based upon spraying a dilute solution upon the pest insects, whereupon the solution dries, blocks insect spiracles, and causes death by asphyxiation.
Maltodextrin is used to increase viscosity, enhanced the dispersibility and solubility. Maltodextrin are good emulsication and thickening eect.
Maltodextrin is used for inhibiting Browning reaction, used to avor, spices, drug microcapsule.

Used as all kinds of sweeteners, avor agent, lling agent, fruit coating preservation.
Maltodextrin is used for preparation of functional food such as no sugar powdered milk, sports drinks
It is widely used as a thickening agent in processed foods such as sauces, soups, and salad dressings. 

Maltodextrin is also added to snacks, drinks, energy bars, and sports drinks for its ability to provide quick energy and improve mouthfeel.
Maltodextrin is used in sports drinks and protein powders as a carbohydrate source for athletes due to its rapid digestibility and ability to provide quick energy.
In pharmaceuticals, it is used as a filler or carrier for drugs in tablet and capsule formulations.

Maltodextrin is used to thicken sauces, soups, salad dressings, and gravies.
It helps improve the texture and mouthfeel of foods, especially in processed foods like snacks, instant soups, and baked goods.
It is often used as a low-calorie substitute for sugar in sugar-free or reduced-calorie products, especially in sweets and beverages.

Filler for Dry Mixes: Maltodextrin is added to powdered drink mixes, instant pudding mixes, and powdered soups to provide volume and facilitate easier blending.
It acts as a preservative in some foods by extending shelf life and improving stability.
Maltodextrin is frequently found in energy drinks and sports beverages because it provides a quick source of energy due to its rapid digestion and absorption in the body.

Though not sweet, it is used in combination with other sweeteners to balance flavors in low-sugar or sugar-free drinks.
In drinks like fruit juices or smoothies, maltodextrin can help improve mouthfeel and add body without making the product overly sweet.
Maltodextrin is used in many nutritional and sports supplements as a source of fast-digesting carbohydrates, giving an energy boost before, during, or after exercise.

In protein powder formulations, it serves as a carbohydrate source to balance the protein content, providing a more complete energy profile for users.
In the pharmaceutical industry, maltodextrin is used as a binder or filler in tablet and capsule formulations, ensuring the active ingredients are properly distributed.
Maltodextrin can be used in controlled-release formulations of medications, where it helps regulate the release of active ingredients over time.

Maltodextrin is used in the formulation of cosmetics and personal care products to stabilize emulsions, such as creams and lotions.
Maltodextrin is sometimes used in skin-care products for its ability to retain moisture and provide a smooth, non-greasy finish.

Maltodextrin derived from corn or other gluten-free sources is often used in gluten-free food products to help maintain consistency and texture that might be lost due to the absence of wheat flour.
In the brewing industry, maltodextrin is sometimes added to beers to improve body, mouthfeel, and alcohol content without affecting sweetness.

Safety Profile:
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 has a high glycemic index (GI), meaning it can cause a rapid increase in blood sugar levels. 
This makes it unsuitable for individuals with diabetes or those trying to manage blood sugar levels, as it can contribute to insulin spikes.

Frequent consumption of maltodextrin-rich products can lead to blood sugar fluctuations, which may be particularly problematic for people with insulin resistance or metabolic conditions.
Maltodextrin is high in calories, and its frequent consumption in large quantities can contribute to weight gain. 
It is often used in low-sugar or diet foods, but since it is still caloric, it may lead to excess calorie consumption if not accounted for.