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419680

Sigma-Aldrich

Maltodextrin

Sinônimo(s):

MLD

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About This Item

Número CAS:
9050-36-6
Número CE:
232-940-4
Número MDL:
MFCD00146679
Código UNSPSC:
12162002
NACRES:
NA.23

fonte biológica

corn

Nível de qualidade

100

descrição

dextrose equivalent 15.0 - 20.0

Formulário

powder

pf

240 °C (dec.) (lit.)

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

chave InChI

GZCGUPFRVQAUEE-SLPGGIOYSA-N

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Descrição geral

Maltodextrin is a saccharide polymer that can be classified as a carbohydrate. It can be produced by acid hydrolysis of the starch. The powdered material formed after purification and spray drying can be used in a variety of food and beverage products. It can be used as a good source of energy in food products with a value of 16 kJ/g.

Aplicação

Maltodextrin can be used as a binding additive for 3D printing manufacturing. It can be used as a forming agent in the preparation of soya bean sprout extract.

Código de classe de armazenamento

11 - Combustible Solids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

Not applicable

Ponto de fulgor (°C)

Not applicable

Equipamento de proteção individual

Eyeshields, Gloves, type N95 (US)

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Certificados de análise (COA)

Lot/Batch Number
MKCL0273
MKCK4649
MKBL5377V
MKBJ4272V
MKBF3696

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αα-Amilase powder, ~1.5 U/mg (~0.2 U acc. to Willstätter)

Sigma-Aldrich

86250

αα-Amilase

Dextran Mr ~6,000

Sigma-Aldrich

31388

Dextran

Fructooligosaccharides from chicory ≥90% (as FOS and inulin)

Sigma-Aldrich

F8052

Fructooligosaccharides from chicory

Sacarose meets USP testing specifications

Sigma-Aldrich

S3929

Sacarose

Maltol ≥99.0%, FCC, FG

Sigma-Aldrich

W265608

Maltol

Physicochemical properties and storage stability of spray-dried soya bean sprout extract
Lee D, et al.
International Journal of Food Science and Technology, 51(8), 1869-1876 (2016)
Investigating approaches for three-dimensional printing of hydroxyapatite scaffolds for bone regeneration
Key Engineering Materials, 631(1), 306-311 (2015)
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
Adhikari B, et al.
Journal of Food Engineering, 62(1), 53-68 (2004)
Nutrition, health, and regulatory aspects of digestible maltodextrins
Hofman DL, et al.
Critical Reviews in Food Science and Nutrition, 56(12), 2091-2100 (2016)
Gang Liu et al.
Journal of agricultural and food chemistry, 60(38), 9754-9762 (2012-09-06)
Thermal processing is required for a variety of products and remains a problem for whey proteins that undergo denaturation and aggregation above the denaturation temperature. This causes challenges to maintain clarity and dispersibility of protein dispersions, particularly at acidity near
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