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General
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Maltodextrin is a creamy
white hygroscopic powder, moderately sweet in taste.
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Maltodextrin is the
simplest form of sugar, has a soft mouthfeel and is easily digested.
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Maltodextrin is a mixture
of glucose, maltose, oligosaccharides and polysaccharides.
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Maltodextrins do not
contain significant quantities of protein, fat or fiber.
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Maltodextrins are not made
from or contain malt products.
Production Process
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Maltodextrin is a starch
hydrolysis product ranging up to 20 DE.
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Maltodextrin is a
synthetically manufactured long chain carbohydrate. Also known as a
polysaccharide (many sugars).
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Maltodextrin is
artificially created when acids or other enzymes are applied to
cornstarch, which breaks the starch into medium-length chains of
dextrose (glucose) molecules.
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Maltodextrins and corn
syrup solids are each mixtures of glucose polymers produced by the
controlled depolymerization of corn starch.
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Transformation of
maltodextrins into a dry particulate form results in much reduced volume
and longer shelf life.
Application
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Maltodextrin is used in a
variety of pharmacy products.
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Maltodextrin is used
extensively in coffee whiteners, imitation sour creams, imitation
cheeses and whipped toppings.
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Maltodextrin is used as a
moisture holding agent in breads and meats for preparing non-hygroscopic
fondants and as a dispersing agent in instant drink concentrates.
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It is aloes used as base in
preparation of food products such as health drinking, soups Milk shakes
etc.
Technology &
Market
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Three samples were analyzed
to determine if liquid or solid-state NMR techniques could be utilized
to quantify adulteration of licorice powders by maltodextrin.
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Binding of maltodextrins to
solubilized LamB trimers was detected by two techniques: fluorography of
bound sugar complexes in SDS polyacrylamide gels and flow dialysis
(rate-of-dialysis) experiments.
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Maltodextrin is one of best
basic materials in food industry, and it is applied broadly day by day
in papermaking, daily chemicals, fine chemicals and pharmaceutical
industry.
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