419672
Maltodextrin
Synonym(s):
Dextrin, Low 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 4.0 - 7.0
form
powder
mp
240 °C (dec.) (lit.)
Quality Level
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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 with change notification enabled
- 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.
- Low Dextrose Equivalent (4-7) ensuring consistent formulation with higher viscosity and better emulsification
Storage Class
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
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Investigating approaches for three-dimensional printing of hydroxyapatite scaffolds for bone regeneration
Key Engineering Materials, 631(1), 306-311 (2015)
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)
Nutrition, health, and regulatory aspects of digestible maltodextrins
Hofman DL, et al.
Critical Reviews in Food Science and Nutrition, 56(12), 2091-2100 (2016)
David J Baer et al.
The Journal of nutrition, 144(7), 1023-1029 (2014-04-20)
Resistant maltodextrin (RM) is a novel soluble, nonviscous dietary fiber. Its metabolizable energy (ME) and net energy (NE) values derived from nutrient balance studies are unknown, as is the effect of RM on fecal microbiota. A randomized, placebo-controlled, double-blind crossover
Kourtney P Nickerson et al.
PloS one, 7(12), e52132-e52132 (2012-12-20)
Crohn's disease (CD) is associated with intestinal dysbiosis evidenced by an altered microbiome forming thick biofilms on the epithelium. Additionally, adherent-invasive E. coli (AIEC) strains are frequently isolated from ileal lesions of CD patients indicating a potential role for these
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