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31410

Sigma-Aldrich

Dextrin from maize starch

Sinónimos:

Maltodextrin

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About This Item

Número de CAS:
9050-36-6
EC Number:
232-940-4
MDL number:
MFCD00146679
UNSPSC Code:
12352201
NACRES:
NA.25

biological source

maize

Quality Level

100

description

dextrose equivalent 8.0 - 15.0

form

powder

impurities

≤0.5% sulfated ash

color

white

mp

240  °C ((464 °F ))

storage temp.

room temp

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

InChI key

GZCGUPFRVQAUEE-SLPGGIOYSA-N

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Application

Maltodextrin, a polymer chain composed of D-glucose units linked by α (1,4) bonds, is used in the development of encapsulation and nanencapsulation vehicles for use in the food industry. Maltodextrin is used as a protein Maillard-induced conjugation agent for improved solubility and foaming activity. As a sugar-matrix forming agent, maltodextrin is used in the development of orally disintegrating tablets (ODT).

Other Notes

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Starch from corn Unmodified waxy corn starch of essentially pure amylopectin; contains only trace amounts of amylose.

Sigma-Aldrich

S9679

Starch from corn

D-(+)-Galactosa BioXtra, ≥99% (HPLC)

Sigma-Aldrich

G6404

D-(+)-Galactosa

Maltohexaose ≥65% (HPLC)

Sigma-Aldrich

M9153

Maltohexaose

Yosra Shaaban R Elnaggar et al.
AAPS PharmSciTech, 11(2), 645-651 (2010-04-21)
The recent challenge in orally disintegrating tablets (ODT) manufacturing encompasses the compromise between instantaneous disintegration, sufficient hardness, and standard processing equipment. The current investigation constitutes one attempt to fulfill this challenge. Maltodextrin, in the present work, was utilized as a
Evaluation of rapidly disintegrating tablets manufactured by phase transition of sugar alcohols.
Kuno Y, Kojima M, Ando S, Nakagami H.
J. Controlled Release, 105, 16-22 (2005)
N V Grigorovich et al.
Food & function, 3(3), 283-289 (2011-12-14)
The sodium caseinate (SCN)-maltodextrin (MD) covalent conjugates were prepared by a food-grade process involving the first step of the Maillard reaction. The covalent conjugates were prepared with different weight ratios of biopolymers (R(MD : SCN) = 0.4; 1; 2; 5) in the
Development and optimization of lyophilized orally disintegrating tablets using factorial design.
Ahmed IS, Shamma RN, Shoukri RA.
Pharmaceutical Development and Technology, doi: 10-doi: 10 (2011)
Gilad Markman et al.
Food & function, 3(3), 262-270 (2011-12-24)
Maillard reaction based protein-polysaccharide conjugates (PPC) are typically better emulsifiers than the proteins used to form them. Such conjugates have been proposed as encapsulation agents, but their potential as nanoencapsulation agents in clear beverages has not yet been proposed. In
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