Maltodextrin

Maltodextrin

Maltodextrin is created by breaking down starches (typically from corn, potato, rice, or wheat) using enzymes or acids. This process results in a mixture of shorter-chain sugars like glucose, maltose, and maltotriose.

Chemical Formula: (C₆H₁₀O₅)ₙ

CAS Number: 9050-36-6

Grade: FCC

Appearance:  A white, odorless, and slightly sweet-tasting carbohydrate polymer.

Uses:

• Thickener and Texturizer: A common thickener and texturizer in various food products like soups, sauces, dressings, and desserts.

• Bulking Agent: It is used as a bulking agent in some low-fat or reduced-calorie foods to add volume and maintain texture.

• Binder and Disintegrant: Limited use in some pharmaceutical applications as a binder to hold tablet ingredients together.

Industry and Common Applications:

• Nutraceuticals: Maltodextrin is utilized as a carbohydrate source and energy supplement in sports nutrition products, energy drinks, and meal replacement shakes.

• Pharmaceuticals: It is used as an excipient in pharmaceutical formulations to improve the flow properties, compressibility, and stability of tablets, capsules, and powders.

• Personal care industry: It acts as a thickening agent, emulsifier, and moisture-retaining agent in personal care products.