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419672

Sigma-Aldrich

Maltodextrin

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Synonym(s):
MLD
CAS Number:
9050-36-6
EC Number:
232-940-4
MDL number:
MFCD00146679
NACRES:
NA.23

biological source

corn

description

dextrose equivalent 4.0 - 7.0

form

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 key

GZCGUPFRVQAUEE-SLPGGIOYSA-N

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This Item
419699419680S4180
Maltodextrin

Sigma-Aldrich

419672

Maltodextrin

Maltodextrin

Sigma-Aldrich

419699

Maltodextrin

Maltodextrin

Sigma-Aldrich

419680

Maltodextrin

Starch from corn practical grade

Sigma-Aldrich

S4180

Starch from corn

form

powder

form

powder

form

powder

form

solid

mp

240 °C (dec.) (lit.)

mp

240 °C (dec.) (lit.)

mp

240 °C (dec.) (lit.)

mp

-

description

dextrose equivalent 4.0 - 7.0

description

dextrose equivalent 16.5 - 19.5

description

dextrose equivalent 15.0 - 20.0

description

-

General description

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.

Storage Class Code

11 - Combustible Solids

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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25G
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Investigating approaches for three-dimensional printing of hydroxyapatite scaffolds for bone regeneration
Key Engineering Materials, 631(1), 306-311 (2015)
Nutrition, health, and regulatory aspects of digestible maltodextrins
Hofman DL, et al.
Critical Reviews in Food Science and Nutrition, 56(12), 2091-2100 (2016)
David J Baer et al.
The Journal of nutrition, 144(7), 1023-1029 (2014-04-20)
Resistant maltodextrin (RM) is a novel soluble, nonviscous dietary fiber. Its metabolizable energy (ME) and net energy (NE) values derived from nutrient balance studies are unknown, as is the effect of RM on fecal microbiota. A randomized, placebo-controlled, double-blind crossover
Geoffrey Livesey et al.
The American journal of clinical nutrition, 89(1), 114-125 (2009-01-08)
The glycemic response to diet has been linked with noncommunicable diseases and is reduced by low-palatable, viscous, soluble fiber (1). Whether a palatable, low-viscous, soluble fiber such as resistant maltodextrin (RMD) has the same effect is unclear. The objective was
Julien Haydersah et al.
Journal of food science, 77(8), M466-M472 (2012-08-07)
The potential of tropical starchy plants such as plantain (Musa paradisiaca), breadfruit (Artocarpus communis), and sweet potato (Ipomoea batatas) for the development of new fermented foods was investigated by exploiting the capacity of some lactic acid bacteria to hydrolyze starch.
View All Related Papers

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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