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| Catalog Number | CI-HC-0130 |
| Product Name | Maltodextrin |
| CAS | 9050-36-6 |
| Structure |  |
| Synonyms | Dextrin maize starch |
| Description | Maltodextrin is a carbohydrate derived from starch. |
| Molecular Weight | 342.3 g/mol |
| Molecular Formula | C12H22O11 |
| Melting Point | 240 °C (dec.)(lit.) |
| Flash Point | Not applicable |
| Purity | 98% |
| Appearance | white, tasteless, and odorless powder |
| Application | 1. Food industry: Maltodextrin is commonly used as a food additive in the production of candy, beverages, infant formula, dry mixes, and other processed foods. 2. Sports nutrition: Maltodextrin is used as a source of carbohydrates in sports drinks and nutrition bars for athletes and fitness enthusiasts. 3. Medical and pharmaceuticals: Maltodextrin is used as a binder and filler in the production of tablets and capsules for pharmaceuticals and dietary supplements. 4. Cosmetic industry: Maltodextrin can be used in cosmetic products such as lotions and creams as a thickening agent to improve texture and viscosity. 5. Industrial applications: Maltodextrin can be used as a source of fermentation for the production of ethanol, organic acids, and other chemicals. |
| Features And Benefits | 1. Maltodextrin acts as a thickener in cosmetic formulations. 2. It helps to improve the texture and consistency of the product. 3. Maltodextrin can also act as a carrier for other active ingredients in the formulation. 4. It has humectant properties, helping to retain moisture in the skin. 5. Maltodextrin is a safe and non-irritating ingredient for topical application. |
Maltodextrin, a versatile ingredient composed of short-to-medium chains of glucose units, serves a wide range of applications across various industries. Derived from starch through enzymatic or acidic hydrolysis, it is commonly produced from carbohydrates such as corn in the US, rice in Asia, and wheat or barley in Europe. In the food industry, maltodextrin acts as a sweetener and thickening agent, with its taste varying from slightly sweet to neutral depending on the chain length. Its functionality is not limited to food; in pharmacology, maltodextrin is valued for its affordability and safety, frequently used as a binding agent for vitamins and other active substances. Additionally, it finds applications in skincare products, owing to its beneficial properties.
What is maltodextrin, and how is it made?
Maltodextrin is a type of polysaccharide composed of short-to-medium chains of glucose units, typically linked by α-1-4 bonds, that are produced from starch. The production process involves breaking down starch using acids or enzymes in a hydrolysis process. This process fragments long chain polysaccharides into smaller parts called dextrins, using either acidic hydrolysis or microbial enzymatic degradation with organisms like Bacillus macerans. Once these dextrins reach a specific size of 3 to 20 glucose units, the product is known as maltodextrin.
What raw materials are used in the production of maltodextrin?
Maltodextrin can be produced from various types of starches. In the United States, it is typically derived from corn or potato starch. In Asia, rice is commonly used as the raw material, while in Europe, wheat or barley starches are often utilized. This versatility in raw materials contributes to the global availability of maltodextrin.
What are the primary applications of maltodextrin?
Maltodextrin serves multiple roles across different industries. In the food sector, it is used as a sweetener, particularly with shorter chain dextrins that carry slight sweetness, or as a thickening agent and filler for various products. Furthermore, its non-toxic nature and cost-effectiveness make it a suitable binding agent for vitamins and biologically active substances in the pharmaceutical industry. It is also found in skincare products due to its versatility and safety profile.
Does the production method affect the quality of maltodextrin?
The production methods, whether acidic hydrolysis or microbial enzymatic degradation, aim to produce the same high-quality product-maltodextrin. Both methods are designed to divide long-chain glucose polymers into smaller, manageable parts effectively. Therefore, regardless of the method employed, the end product is a consistent maltodextrin that meets industry standards.
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