419680
Maltodextrin
Synonym(s):
Dextrin, High DE Maltodextrin, MLD, Maltodextrin Powder, Starch Hydrosylate
SMILES string
O[C@@H]([C@H](O)[C@@H](O)C=O)[C@H](O)CO
InChI key
GZCGUPFRVQAUEE-SLPGGIOYSA-N
InChI
1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4+,5+,6+/m0/s1
biological source
corn
description
dextrose equivalent 15.0 - 20.0
form
powder
mp
240 °C (dec.) (lit.)
Quality Level
Looking for similar products? Visit Product Comparison Guide
Related Categories
General description
Maltodextrin is a saccharide polymer that can be classified as a carbohydrate. It 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. It can be used as a good source of energy in food products with a value of 16 kJ/g.
Application
Maltodextrin can be used as a binding additive for 3D printing manufacturing. It can be used as a forming agent in the preparation of soya bean sprout extract.
Features and Benefits
- High purity grade for sensitive applications due to its consistent quality and minimal impurities.
- Biocompatible - Safe for use in biomedical and pharmaceutical applications due to its non-toxic nature.
- Supplied in powder form, for easy handling, storage, and seamless integration into dry formulations or reconstitution in solution.
- High Dextrose Equivalent (15-20) high solubility in water for formulation requiring quick dissolution
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Physicochemical properties and storage stability of spray-dried soya bean sprout extract
Lee D, et al.
International Journal of Food Science and Technology, 51(8), 1869-1876 (2016)
Investigating approaches for three-dimensional printing of hydroxyapatite scaffolds for bone regeneration
Key Engineering Materials, 631(1), 306-311 (2015)
Nutrition, health, and regulatory aspects of digestible maltodextrins
Hofman DL, et al.
Critical Reviews in Food Science and Nutrition, 56(12), 2091-2100 (2016)
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
Adhikari B, et al.
Journal of Food Engineering, 62(1), 53-68 (2004)
Ana Paula Perillo Ferreira Carvalho et al.
Arquivos brasileiros de cardiologia, 99(1), 623-629 (2012-06-28)
Heart failure (HF) is a complex syndrome characterized by intolerance to exertion and reduced functional capacity. To assess the functional capacity of patients with HF and supplemented with creatine. Prospective, randomized, double-blind study. Thirty-three male patients over the age of
Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.
Contact Technical Service