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Sigma-Aldrich

Maltodextrin

Synonyme(s) :

MLD

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About This Item

Numéro CAS:
9050-36-6
Numéro CE :
232-940-4
Numéro MDL:
MFCD00146679
Code UNSPSC :
12162002
Nomenclature NACRES :
NA.23

Source biologique

corn

Description

dextrose equivalent 15.0 - 20.0

Forme

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

Clé InChI

GZCGUPFRVQAUEE-SLPGGIOYSA-N

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Description générale

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.

Application

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.

Code de la classe de stockage

11 - Combustible Solids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

Not applicable

Point d'éclair (°C)

Not applicable

Équipement de protection individuelle

Eyeshields, Gloves, type N95 (US)

Certificats d'analyse (COA)

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Consulter la Bibliothèque de documents

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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Articles

Applications of Glucose Polymers in the Synthesis of Diagnostic and Drug Delivery Nanoparticles

Dmitri Simberg (University of Colorado Anschutz Medical Campus, USA) reviews the used of dextran and cyclodextrin for the synthesis of nanoparticles used in drug delivery applications.

Applications of Glucose Polymers in the Synthesis of Diagnostic and Drug Delivery Nanoparticles

Dmitri Simberg (University of Colorado Anschutz Medical Campus, USA) reviews the used of dextran and cyclodextrin for the synthesis of nanoparticles used in drug delivery applications.

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