Maltodextrin

 

Maltodextrin Maltodextrin DE10-15 Maltodextrin DE15-20 Maltodextrin DE20-25 Maltodextrin DE25-30

 

Maltodextrin
PARAMETER		SPECIFICATION
Appearance		White or light yellow shadow powder
Odour		With special odour of maltodextrin
Moisture		6% MAX
DE(dextrose equivalent) value		10-15,15-20,20-25,25-30
PH		4.5-6.5
Solubility		98% MIN
Sulphated Ash%		≤0.6%
Heavy metal
Arsenic content		≤0.5mg/kg
Lead content		≤0.5mg/kg
Microbiology
Coliforms		30/100g MAX
Pathogenic bacteria		Negative
Total bacteria		1000/g MAX

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About Maltodextrin

CAS No. 9050-36-6

EINECS No.: 232-940-4
Molecular formula: C6nH(10n+2)O(5n+1)

Structure
Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to seventeen glucose units long.

Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 to 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility and the lower heat resistance. Above DE 20, the European Unions CN code calls it glucose syrup, at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for individuals suffering from gluten intolerance, maltodextrin is such a highly processed ingredient that the majority of the protein is removed, rendering it effectively gluten-free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten-free.

Maltodextrin is sometimes used in beer brewing to increase the specific gravity of the final product.This improves the mouthfeel of the beer and reduces the dryness of the drink. Maltodextrin is not fermented by the yeast and has no flavor.

 

Application of Maltodextrine:

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

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

3. As a nice stuffing or carrier,it can be used in infant foods for impr oving their quality and heath care function. It is beneficial to child ren and infants.

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

5. Matodextrine can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In Toothpaste prod uction,it can be used as a substitute for CMC.The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making.

6. It can help the maintenance of the original color and luster,add some flavor.

7. Maltodextrin is also widely used in other fields besides the foods industries.

References on Maltodextrin

[1]. Stegues CG, Arthur RA, Hashizume LN. Effect of the association of maltodextrin and sucrose on the acidogenicity and adherence of cariogenic bacteria. Arch Oral Biol. 2016 May;65:72-6.

[2]. Miyazato S, Kishimoto Y, Takahashi K, Kaminogawa S, Hosono A. Continuous intake of resistant maltodextrin enhanced intestinal immune response through changes in the intestinal environment in mice. Biosci Microbiota Food Health. 2016;35(1):1-7.

[3]. Akhavan Mahdavi S, Jafari SM, Assadpoor E, Dehnad D. Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin. Int J Biol Macromol. 2016 Apr;85:379-85.

[4]. Rodrigues Júnior PH, de Sá Oliveira K, de Almeida CE, De Oliveira LF, Stephani R, Pinto Mda S, de Carvalho AF, Perrone ÍT. FT-Raman and chemometric tools for rapid determination of quality parameters in milk powder: Classification of samples for the presence of lactose and fraud detection by addition of maltodextrin. Food Chem. 2016 Apr 1;196:584-8.

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