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419680

Sigma-Aldrich

Maltodextrin

Sinónimos:

MLD

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About This Item

Número de CAS:
9050-36-6
EC Number:
232-940-4
MDL number:
MFCD00146679
UNSPSC Code:
12162002
NACRES:
NA.23

biological source

corn

description

dextrose equivalent 15.0 - 20.0

form

powder

mp

240 °C (dec.) (lit.)

SMILES string

O[C@@H]([C@H](O)[C@@H](O)C=O)[C@H](O)CO

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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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

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificados de análisis (COA)

Lot/Batch Number
MKCL0273
MKCK4649
MKBL5377V
MKBJ4272V
MKBF3696

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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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Artículos

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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