| Identification | Back Directory | [Name]
Maltodextrin | [CAS]
9050-36-6 | [Synonyms]
LeiocoM
Fortodex
GoMMelin
FIBERSOL
FIBRESOL
Dextrin 5
DEXTRIN 10
DEXTRIN 15
DEXTRIN 20
BRITISH GUM
Maltdextrin
MALTODEXTRIN
DEXTRIN TYPE I
PASELLI MD10PH
DEXTRIN TYPE II
DEXTRIN TYPE IV
DEXTRIN (WHITE)
Maltodextrin NF
MD Maltodextrin
MALTODEXTRINDE5
DEXTRINE TYPE II
Maltrodextrin De
DEXTRIN TYPE III
MALTODEXTRIN,FCC
MALTODEXTRINDE20
DEXTRIN CORN WHITE
WHEATMALTODEXTRINS
Maltodextrin white
IMMOBILIZED DEXTRIN
MaltodextrinePowder
Torrefaction dextrin
DEXTRIN ON SEPHAROSE
Dextrin maize starch
RESISTANTMALTODEXTRIN
IMMOBILIZED DEXTRIN-10
Maltrodextrin De:15-20
CORNSTARCHMALTODEXTRIN
Maltodextrin USP/EP/BP
POTATOSTARCHMALTODEXTRIN
MALTODEXTRIN, FOOD GRADE
dextrin from maize starch
DEXTRIN 15, FROM MAIZE STARCH
DEXTRIN 20, FROM MAIZE STARCH
DEXTRIN 10, FROM MAIZE STARCH
Maltodextrin, FROM MAIZE STARCH
Dextrin from maize starch,Maltodextrin
Maltodextrin - dextrose equivalent 10-15
MALTODEXTRIN, DEXTROSE EQUIVALENT 4.0-7. 0
MALTODEXTRIN, DEXTROSE EQUIVALENT 16.5-1 9.5
MALTODEXTRIN, DEXTROSE EQUIVALENT 13.0-1 7.0
Maltodextrin Powder/Maltodextrin/Dextrose Maltodextrin | [EINECS(EC#)]
232-940-4 | [Molecular Formula]
C12H22O11 | [MDL Number]
MFCD00146679 | [MOL File]
9050-36-6.mol | [Molecular Weight]
342.296 |
| Chemical Properties | Back Directory | [Melting point ]
240 °C (dec.)(lit.)
| [density ]
1.81 g/cm3 | [refractive index ]
1.673 | [storage temp. ]
room temp | [solubility ]
H2O: 0.1 g/mL hot, complete, yellow to very deep yellow
| [form ]
powder
| [color ]
yellow
| [Odor]
at 100.00?%. odorless | [biological source]
maize | [Cosmetics Ingredients Functions]
ABSORBENT
FILM FORMING
BINDING
SKIN CONDITIONING
EMULSION STABILISING
HAIR CONDITIONING | [Cosmetic Ingredient Review (CIR)]
Maltodextrin (9050-36-6) | [InChI]
InChI=1/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3?,4?,5-,6?,7?,8?,9?,10-,11+,12-/s3 | [InChIKey]
GUBGYTABKSRVRQ-CKGNGCRFNA-N | [SMILES]
C1(CO)O[C@H](O[C@H]2C(O)C(O)[C@@H](O)OC2CO)C(O)C(O)[C@@H]1O |&1:4,6,11,21,r| | [LogP]
-4.673 (est) | [Uses]
Short-chain saccharide polymers obtained from the partial acid or enzymatic hydrolysis of starch, in the same manner as corn syrup except the conversion process is stopped at an earlier stage. It consists of D-glucose units linked principally by alpha-1,4 bonds, has a dextrose equivalent of less than 20 and basically is not sweet and is not fermentable. It has fair solubility. It functions as a bodying agent, bulking agent, texturizer, carrier, and crystallization inhibitor. It is used in crackers, puddings, candies, and sugar-free ice cream. | [CAS DataBase Reference]
9050-36-6 | [EPA Substance Registry System]
Maltodextrin(9050-36-6) |
| Hazard Information | Back Directory | [Chemical Properties]
White powder or solution from partial
hydrolysis of wheat or corn starch. | [Description]
Maltodextins are purified, concentrated, nonsweet, nutritive carbohydrates made by hydrolyzing com starch. It occurs as a white,
slightly hygroscopic powder, as granules of similar description, or
as a clear to hazy solution in water. Powders or granules are freely
soluble or readily dispersible in water.
A solution of maltodextrin is characterized by a bland flavor,
smooth mouthfeel, and short texture, and can partially or totally
replace fat in a variety of formulations. Maltodextrins can also be
used to replace fats in extruded high fiber cereals and snacks. Theyare currently used commercially for fat replacement in salad dressings, dips, margarine, and frozen desserts. As fat replacers, maltodextrins furnish only four calories per gram, while fats furnish
nine calories per gram. | [Production Methods]
Maltodextrin is prepared by heating and treating starch with acid
and/or enzymes in the presence of water. This process partially
hydrolyzes the starch, to produce a solution of glucose polymers of
varying chain length. This solution is then filtered, concentrated,
and dried to obtain maltodextrin. | [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. | [Pharmaceutical Applications]
Maltodextrin is used in tablet formulations as a binder and diluent
in both direct-compression and wet-granulation or agglomeration
processes. Maltodextrin appears to have no adverse effect on
the rate of dissolution of tablet and capsule formulations;
magnesium stearate 0.5–1.0% may be used as a lubricant. It has
been used as a carrier in a spray-dried redispersible oil-in-water
emulsion to improve the bioavailability of poorly soluble drugs.Maltodextrin may also be used as a tablet film former in aqueous
film-coating processes. Maltodextrin grades with a high DE value
are particularly useful in chewable tablet formulations.
Maltodextrin may also be used in pharmaceutical formulations
to increase the viscosity of solutions and to prevent the crystallization
of syrups. Therapeutically, maltodextrin is often used as a
carbohydrate source in oral nutritional supplements because
solutions with a lower osmolarity than isocaloric dextrose solutions
can be prepared. At body osmolarity, maltodextrin solutions
provide a higher caloric density than sugars.
Maltodextrin is also widely used in confectionery and food
products, as well as personal care applications. | [Safety]
Maltodextrin is a readily digestible carbohydrate with a nutritional
value of approximately 17 kJ/g (4 kcal/g). In the USA, it is generally
recognized as safe (GRAS) as a direct human food ingredient at
levels consistent with current good manufacturing practices. As an
excipient, maltodextrin is generally regarded as a nonirritant and
nontoxic material. | [storage]
Maltodextrin is stable for at least 1 year when stored at a cool
temperature (<30°C) and less than 50% relative humidity.
Maltodextrin solutions may require the addition of an antimicrobial
preservative.
Maltodextrin should be stored in a well-closed container in a
cool, dry place. | [Incompatibilities]
Under certain pH and temperature conditions maltodextrin may
undergo Maillard reactions with amino acids to produce yellowing
or browning. Incompatible with strong oxidizing agents. | [Regulatory Status]
GRAS listed. Included in the FDA Inactive Ingredients Database
(oral tablets and granules). Included in nonparenteral medicines
licensed in the UK. Included in the Canadian List of Acceptable
Non-medicinal Ingredients. |
| Safety Data | Back Directory | [Safety Statements ]
24/25 | [WGK Germany ]
3
| [RTECS ]
HH9450000
| [F ]
3 | [TSCA ]
TSCA listed | [HS Code ]
35051000 | [Storage Class]
11 - Combustible Solids | [Safety Profile]
When heated to
decomposition it emits acrid smoke and
irritating fumes. |
|
| Company Name: |
Jinan Wald Chemical Co., Ltd. Gold
|
| Telephone: |
0531-88773586 13210588999 |
| Website: |
https://www.chemicalbook.com/ShowSupplierProductsList1770979/0_EN.htm |
| Company Name: |
J & K SCIENTIFIC LTD.
|
| Telephone: |
18210857532 18210857532 |
| Website: |
https://www.jkchemical.com |
| Company Name: |
Energy Chemical
|
| Telephone: |
400-0056266 |
| Website: |
www.energy-chemical.com |
|