Maltodextrin

Molecular formula: (C6 H10 O5) n
CAS:9050-36-6
EC:232-940-4
What is Maltodextrin?
Maltodextrin is a flavorless, easily digested carbohydrate made from cornstarch. The starch is cooked, and then acid and/or enzymes (a process similar to that used by the body to digest carbohydrates) are used to break the starch into smaller chains (3-20 chains in maltodextrin). These chains are composed of several dextrose molecules held together by very weak hydrogen bonds.
Description:
White powder or granular white powder, available in a variety of particle sizes and DE* values. Non-sweet, nutritive saccharide polymers composed of D-glucose units linked primarily by alpha-1-4 bonds. . * DE = dextrose equivalents, a quantitative measure of the degree of starch polymer hydrolysis. The higher the DE, the greater the extent of starch hydrolysis. Can be used for sweetness moderation. Maltodextrin with a DE of 5 is the least sweet, and is approximately 1/10 as sweet as sucrose. Maltodextrin with a DE of 18 is approximately 1/4 as sweet as sucrose.
Appearance:
Maltodextrins are obtained by the partial hydrolysis of starch whereby the basic polymeric structure is retained. Maltodextrins are water soluble, non-sweet products that are supplied as spray-dried powders. Maltodextrins are defined by the FDA as products having a DE less than 20.
They are generally recognized as safe (GRAS) food ingredients. Maltodextrins are excellent solids builders for standard and low-fat products. They are effective spray-drying aids for flavors, fruit juices, and other hard-to-dry products. They also have a neutral taste.

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