Maltodextrin

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Cat Number

CHE9050366

CAS Number

9050-36-6

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Product Detail Description Advanced Innovations Customer Q&A

CAS Number

9050-36-6

EINECS

232-940-4

Molecular Formula

C12H22O11

Molecular Weight

342.3

Appearance

White to light yellow powder

General Description

Maltodextrin is a polysaccharide produced from partial hydrolysis of starch. The starch may come from corn, rice, potato, or wheat. Maltodextrin is a mixture of D-glucose molecules linked mainly by α(1→4) glycosidic bonds that has a DE of between 3 and 20. It is a white hygroscopic powder that is highly digestible. Industrially, it is often used as a thickener, filler, or stabilizer in foods because it is nearly flavorless, has only about one-third of the sweetness of sucrose, and does not exert very high osmotic pressure.

Application

Food Industry:
As an additive, maltodextrin can be used as a thickener, filler, and texturizer. It makes processed food taste better by improving mouthfeel in dairy products such as yogurt, preventing ice crystallization in frozen desserts, and stabilizing emulsions in sauces and salad dressings. Because it is quickly digestible, with a high glycemic index, it is used as an immediate energy source in foods such as sports drinks, gels, and meal replacement bars. Maltodextrin can also be used as a carrier for flavors and sweeteners in instant beverage mixes, and is commonly used as a shelf life booster due to its moisture control properties in baked goods.

Pharmaceutical Industry:
Maltodextrin is used in tablet formulations as an excipient that can bind active ingredients together and enhance compressibility. It may also be used as a filler for capsules and lyophilized injectables due to its highly water-soluble characteristics. Maltodextrin may also be used for microencapsulation, which helps protect fragile compounds like vitamins or probiotics from degradation. Finally, maltodextrin has low immunogenicity and is biocompatible, which lends itself well to use in oral rehydration products and nutrient supplements.

The influence of two carrier substances (inulin and maltodextrin) used during vacuum drying of Saskatoon berry fruit, juice and pomace on retention of bioactive compounds and antioxidant activity (ABTS and FRAP assays) was evaluated. Groups of polyphenolic compounds were quantified using UPLC-PDA-ESI-MS/MS: flavan-3-ols (35–39%), anthocyanins (5–34%), phenolic acids (20–55%) and flavanols (6–7%). Carrier concentration had a greater influence on polyphenol content than the carrier type. The sample containing 30% carrier had 5054.2 mg/100 g d.m. of total polyphenols and exhibited antioxidant activity equivalent to 5.3 (ABTS) and 3.6 (FRAP) mmol Trolox/100 g d.m. Increasing the carrier concentration by 20% decreased polyphenols by 1.5-fold and antioxidant potential by 1.5–1.6-fold. Freeze-drying effectively prevented degradation of bioactive compounds with the exception of juice/pomace vacuum dried at 60 °C. After vacuum drying of juice and pomace at 60 °C, (−)-epicatechin was released from bound structures, which increased the content of flavanols. Processing method and composition of matrices greatly influence the retention of bioactive compounds. Optimized Saskatoon berry powders with added carriers can be potentially used as functional nutraceuticals for food enrichment.

Fig. 2 Principal component analysis (PCA) of the impact of carriers’ concentration on phytochemicals in fruit (A), juice (B), pomace (C) powders. (Lachowicz S, et al. 2020)

References

Lachowicz S, et al. The impact of maltodextrin and inulin on the protection of natural antioxidants in powders made of saskatoon berry fruit, juice, and pomace as functional food ingredients. Molecules. 2020, 25(8): 1805.

What is the recommended ambient temperature for maintaining Maltodextrin quality in storage?

Maltodextrin should be stored in a cool, dry environment, ideally below 25°C.

Can Maltodextrin powder be stored in a warehouse with strong-smelling chemicals?

No, Maltodextrin easily absorbs odors and must be kept away from any pungent substances.

How is the moisture content of Maltodextrin verified during the quality control process?

Moisture in Maltodextrin is typically measured using the loss-on-drying method in a laboratory.

How should damaged or wet Maltodextrin bags be disposed of responsibly?

Damaged Maltodextrin should be treated as organic waste and disposed of per local regulations.