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Merck

419680

Sigma-Aldrich

麦芽糊精

别名:

MLD

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About This Item

CAS号:
EC號碼:
MDL號碼:
分類程式碼代碼:
12162002
NACRES:
NA.23

生物源

corn

描述

dextrose equivalent 15.0 - 20.0

形狀

powder

mp

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

InChI 密鑰

GZCGUPFRVQAUEE-SLPGGIOYSA-N

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一般說明

麦芽糖糊精是糖类聚合物,可归为碳水化合物。可以通过淀粉酸水解生产。纯化和喷雾干燥后形成的粉末状材料,可用于各种食品和饮料产品。在食品中可作为良好的能量来源,能量值为16 kJ/g。

應用

麦芽糖糊精可以用作 3D 打印制造所需的粘合添加剂。也可作为成形剂,用于制备豆芽提取物。

儲存類別代碼

11 - Combustible Solids

水污染物質分類(WGK)

WGK 1

閃點(°F)

Not applicable

閃點(°C)

Not applicable

個人防護裝備

Eyeshields, Gloves, type N95 (US)


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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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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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