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Maltodextrins

Maltodextrin
Maltodextrin.png
Identifiers
ChemSpider
  • none
ECHA InfoCard 100.029.934
PubChem CID
UNII
Properties
C6nH(10n+2)O(5n+1)
Molar mass variable
Appearance white powder
Free soluble or readily dispersible in water
Solubility slightly soluble to insoluble in anhydrous alcohol
Hazards
NFPA 704
Flammability code 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g., canola oil Health code 1: Exposure would cause irritation but only minor residual injury. E.g., turpentine Reactivity code 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g., liquid nitrogen Special hazards (white): no codeNFPA 704 four-colored diamond
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose and might be either moderately sweet or almost flavorless. It is commonly used for the production of soft drinks and candy. It can also be found as an ingredient in a variety of other processed foods.

Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to 17 glucose units long.

Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 and 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility, and the lower heat resistance. Above DE 20, the European Union's CN code calls it glucose syrup; at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. Some individuals suffering from gluten-related disorders may be concerned by the presence of wheat derived maltodextrin but it is highly unlikely to contain significant (20 mg/kg or 20ppm) amounts of gluten. Maltodextrin derived from wheat is exempt from labeling, as set out in Annex II of EC Directive No 1169/2011. However, wheat-derived maltodextrin is not exempt from allergen declaration in the United States per FALCPA, and its effect on a voluntary gluten-free claim must be evaluated on a case-by-case basis per the applicable US FDA policy.


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