Premium Maltodextrin Food Grade for Beverage and Culinary Use

• Customization: Available
• CAS No.: 9050-36-6
• Formula: (C6h10o5) N
• Model NO.: MD-10
• EINECS: 232-940-4
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 24months
• Main Active Ingredient: Maltodextrin
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Digestibility: Easily Digestible
• Thermal Stability: Has Good Stability at High Temperatures
• Neutral Flavor: No Special Taste
• Good Solubility: Easily in Water
• Thickening Effect: Thickening Effect
• Transport Package: Plastic
• Specification: 25kg/50kg
• Trademark: //
• Origin: China
• Production Capacity: 50000

Product Description

Product Description

 

Maltodextrin, a versatile polysaccharide with myriad applications, particularly crafted for the food and beverage industries. Discover its comprehensive product profile:

 

Chemical Information

• Molecular formula: Denoted as (C6H10O5)n, where 'n' determines the degree of polymerization, offering insights into its unique characteristics.
• CAS number: 9050-36-6, a universally recognized identifier in the scientific community.

Physical Properties

• Appearance: Presented as a pristine white or subtly yellow powder, devoid of any odor or taste, perfect for diverse applications.
• Solubility: Effortlessly dissolves in water, creating a clear, transparent solution, while remaining insoluble in organic solvents like ethanol and ether.
• Sweetness: Exhibits a mild sweetness, typically 10% - 20% of the sweetness of sucrose, making it a subtle choice for flavor-sensitive applications.
• Hygroscopicity: Displays a modest degree of moisture absorption, providing stability under various conditions.

Chemical Properties

• Stability: Remarkably stable under standard conditions, resistant to oxidation and hydrolysis. However, extreme temperatures, high humidity, or acidic environments can impact its integrity.
• Reactivity: The hydroxyl groups within maltodextrin molecules can engage in reactions like esterification and etherification, enhancing its versatility and expanding its array of uses.

Production Process

 

Maltodextrin is derived from starch via enzymatic or acidic hydrolysis. The process encompasses starch gelatinization, hydrolysis, refinement, and drying. Variations in production methods and conditions can influence maltodextrin's characteristics and quality.

 

Uses

• In the food industry:
  • As a filler and carrier: Utilized in solid beverages, dairy, and health products to enhance volume, weight, and cost-efficiency.
  • Improving food texture: Augments thickness, viscosity, and stability, refining taste. In ice cream, it prevents ice crystal formation for smoothness, while in sauces, it enhances spreadability and thickness.
  • Improving the solubility of food: Acts as a carrier for poorly soluble substances like vitamins and minerals, enhancing their aqueous solubility.
• In the pharmaceutical industry:
  • As a pharmaceutical excipient: Integral in tablet and capsule formulations, serving as a filler, binder, and disintegrant, it elevates drug stability and bioavailability.
  • For oral liquid formulations: Enhances thickness and taste, while also bolstering drug stability within liquids.
• In other industries:
  • In cosmetics, it functions as a humectant and stabilizer. In the paper industry, it serves in surface sizing to bolster paper strength and smoothness.

Safety and Precautions

• Generally recognized as a safe additive and excipient. Nonetheless, excessive ingestion may lead to digestive discomfort, such as bloating and diarrhea.
• Maltodextrin should be incorporated in accordance with specific product guidelines and recommended usage parameters to ensure optimal quality and safety.

In conclusion, maltodextrin stands as a multifunctional powerhouse, boasting a wide spectrum of applications across the food, pharmaceutical, and additional sectors.

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