Maltodextrin = D-glucose

CAS Number: 9050-36-6 

EC / List no.: 232-940-4

Maltodextrin is a white, starchy powder that manufacturers add into many foods to improve their flavor, thickness, or shelf life.

Maltodextrin is a polysaccharide that is used primarily in foods and beverages as a thickener, sweetener, and/or stabilizer. It is a relatively short-chain polymer (some would call it an oligomer); commercial products contain an average of ≈3 to ≈17 glucose units per chain. It is manufactured by partially hydrolyzing grain starches, usually corn or wheat.

Because maltodextrin is safe, inexpensive, and extremely water-soluble, it is used widely as a food additive in a variety of products, ranging from infant formula to ice cream to salad dressing to peanut butter to beer. It is a supplemental ingredient in sweeteners such as sucralose and stevia.

Maltodextrin is not as good a sweetening agent as sucrose (common sugar), but it has as much calorie content as the equivalent amount of sugar. Obese individuals and diabetics should be aware that a food contains maltodextrin before consuming it; it is a listed ingredient on food labels.

Maltodextrin is a common ingredient in packaged foods, such as pastries, candies, and soft drinks. When it is present, it will usually feature on the food label. Athletes may also use maltodextrin as a carbohydrate supplement.

Maltodextrin is a white powder made from corn, rice, potato starch, or wheat. Even though it comes from plants, it’s highly processed. 

To make it, first the starches are cooked, and then acids or enzymes such as heat-stable bacterial alpha-amylase are added to break it down further. 

The resulting white powder is water-soluble and has a neutral taste. 

Maltodextrins are closely related to corn syrup solids, with the one difference being their sugar content. 

Both undergo hydrolysis, a chemical process involving the addition of water to further assist breakdown. 

However, after hydrolysis, corn syrup solids are at least 20 percent sugar, while maltodextrin is less than 20 percent sugar.

Maltodextrin is a polysaccharide that is used as a food ingredient.

Maltodextrin  is produced from vegetable 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 may be either moderately sweet or almost flavorless (depending on the degree of polymerisation).

Maltodextrin  can be found as an ingredient in a variety of processed foods.

In edible products, Maltodextrin can help by:

Maltodextrin helps thickening foods or liquids to help bind the ingredients together

Maltodextrin improves texture or flavor

Maltodextrin preserves foods and increase their shelf life

Maltodextrin replaces sugar or fat in low-calorie, processed foods

Maltodextrin has no nutritional value. However, it is a very easy-to-digest carbohydrate and can provide energy rapidly. 

Due to this, manufacturers add Maltodextrin to many sports drinks and snacks.

Foods that often contain maltodextrin include:

pasta, cooked cereals, and rice

meat substitutes

baked goods

salad dressings

frozen meals

soups

sugars and sweets

energy and sports drinks

Some manufacturers also add maltodextrin to lotions, hair-care products, and livestock feed.

Food Uses:

Soft Drinks

Candy

Baked Goods

Salad Dressings

Soups

Frozen Meals

Maltodextrin, which is produced from starch and has generally recognized as safe (GRAS) status, is permitted as a food ingredient and is a much cheaper carbohydrate than lactose.

Maltodextrin is a polysaccharide used as a food additive and flavor enhancer. It is produced from starches in a process called partial hydrolysis, which is the breakdown of starch into smaller units called polymers.

Maltodextrin has many functions that include its use as a filler ingredient, to extend shelf life, improve powdery appearance, mitigate sweetness, prevent melting, avert or retard granulation and reduce nutrient losses.

Maltodextrin has a high glycemic index value of 185–105, so it should be used sparingly by diabetic and/or hypoglycemic individuals, and under the advice of a healthcare practitioner.

Maltodextrin is hydrolysated starch (corn, potato, or others) by means of less than 20 dextrose equivalence (DE). 

The DE of the maltodextrin is interrelated to the degree of protection. 

Elevated DE systems are less leaky to oxygen and have higher encapsulation efficiencies of powders. 

This encapsulating agent offers the advantage of being relatively inexpensive, bland in flavor, highly water soluble, low viscosity at high solids, tastes slightly sweet, digestible, and colorless with creamy white hygroscopic polysaccharide powders

Maltodextrin can be an excellent protection to encapsulated blackcurrant, guava (Osorio et al., 2011), and purple sweet potato. 

Maltodextrin acts as a protector from oxidation and increases the stability of encapsulated food ingredients. 

The study of spray-dried blackberry pulp by Ferrari et al. (2013) using maltodextrin resulted in more stable powders, which can be built into different food products as a functional ingredient.

Maltodextrin is a nonsweet, nutritive saccharide polymer, with a dextrose equivalent (DE) of < 20. 

Starches from botanical sources like corn, potato, wheat, rice, tapioca, sago palm, barley, and sorghum can be used as raw material. 

Maltodextrins are used as an FR in dairy products, confectionary, frozen desserts, cereal baked goods, and meat products due to their ability to form soft, spreadable, thermoreversible gels with melt-in-the-mouth properties. 

Low-DE maltodextrin is usually added at a level of 1–5% in liquid foods to impart a full-bodied texture and mouth coating, whereas it can substitute about 25–35% of fat in cookies. Starches are usually hydrolyzed to a DE’s value from 0 to 100, and as the DE increases, browning reaction, freezing point depression, hygroscopitity, sweetness, solubility, and osmality increase, whereas viscosity, cohesiveness, film-forming ability, and ability to prevent large crystal formation decrease. 

Maltodextrin with low DE has similar properties to those of native starch and can be used as an FR 

Maltodextrin is widely used as bodying agents, coatings and as wall material for the encapsulation of flavors, probiotics and active biomolecules such as hydroxycitric acid. 

Structure

Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds, like that seen in the linear derivative of glycogen (after the removal of α1,6- branching). 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.

Production

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is common to use wheat. In the European Union, wheat-derived maltodextrin is exempt from wheat allergen labeling, as set out in Annex II of EC Regulation No 1169/2011.[3] In the United States, however, it is not exempt from allergen declaration per the Food Allergen Labeling and Consumer Protection Act, and its effect on a voluntary gluten-free claim must be evaluated on a case-by-case basis per the applicable Food and Drug Administration policy.

Food uses

Maltodextrin is used to improve the mouthfeel of food and beverage products.

It is also used in some snacks such as potato chips and jerky. 

It is used in "light" peanut butter to reduce the fat content but maintain the texture. 

Maltodextrin is also sometimes taken as a dietary supplement by athletes, in powder form, gel packets, or energy drinks.

Maltodextrin is used as an inexpensive additive to thicken food products such as infant formula.

It is also used as a filler in sugar substitutes and other products.

Maltodextrin has a glycemic index ranging from 85 to 105.

In animal studies, there is evidence to suggest that maltodextrin may exacerbate intestinal inflammation.

Other uses

Maltodextrin is used as a horticultural insecticide both in the field and in greenhouses. 

It has no biochemical action. 

Its efficacy is based upon spraying a dilute solution upon the pest insects, whereupon the solution dries, blocks the insects' spiracles and causes death by asphyxiation.

Maltodextrins 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.

Chemical Properties

White powder or solution from partial hydrolysis of wheat or corn starch.

Chemical Properties

Maltodextrin occurs as a nonsweet, odorless, white powder or granules. The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases. The USP32– NF27 states that it may be physically modified to improve its physical and functional characteristics.

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.

Uses

Maltodextrin is an oligosaccharide that is derived from starch. Maltodextrin is commonly used as a food additive and in the production of candies and sodas.

Uses

maltodextrin is a polysaccharide obtained most often from corn, potato, or rice starch. It is considered to be absorbent, and skin conditioning. It can also be employed as an emulsion stabilizer and/or a film former. Maltodextrin is incorporated into a variety of cosmetic preparations, including face powders, makeup, creams, lotions, gels, and soaps.

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.

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 Profile

When heated to decomposition it emits acrid smoke and irritating fumes.

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.

• MALTODEXTRIN

• DEXTRIN ON SEPHAROSE

• DEXTRIN TYPE I

• DEXTRIN TYPE II

• DEXTRIN TYPE III

• DEXTRIN TYPE IV

• DEXTRIN (WHITE)

• DEXTRIN 10

• DEXTRIN 15

• DEXTRIN 20

• DEXTRIN CORN WHITE

• DEXTRINE TYPE II

• IMMOBILIZED DEXTRIN

• IMMOBILIZED DEXTRIN-10

• BRITISH GUM

• Maltrodextrin De:15-20

• Maltodextrin Powder/Maltodextrin/Dextrose Maltodextrin

• Maltrodextrin De

• Maltodextrin - dextrose equivalent 10-15

• PASELLI MD10PH

• Dextrin from maize starch,Maltodextrin

• Fortodex

• GoMMelin

• LeiocoM

• Torrefaction dextrin

• MALTODEXTRIN, DEXTROSE EQUIVALENT 13.0-1 7.0

• DEXTRIN 15, FROM MAIZE STARCH

• Dextrin 5

• DEXTRIN 10, FROM MAIZE STARCH

• MALTODEXTRIN, DEXTROSE EQUIVALENT 4.0-7. 0

• MALTODEXTRIN, DEXTROSE EQUIVALENT 16.5-1 9.5

• DEXTRIN 20, FROM MAIZE STARCH

• MALTODEXTRIN, FOOD GRADE

• MaltodextrinePowder

• dextrin from maize starch

• MALTODEXTRIN,FCC

• MALTODEXTRINDE20

• RESISTANTMALTODEXTRIN

• MALTODEXTRINDE5

• FIBERSOL

• FIBRESOL

• CORNSTARCHMALTODEXTRIN

• POTATOSTARCHMALTODEXTRIN

• WHEATMALTODEXTRINS

• Maltodextrin white

• Dextrin maize starch

• Maltodextrin NF

• Maltdextrin

• Maltodextrin, FROM MAIZE STARCH

• Maltodextrin USP/EP/BP

• MD Maltodextrin

• Direct Supplier Food Additives Sweetener CAS No 9050-36-6 Maltodextrin

• 9050-36-6

• Polysaccharide

• Carbohydrates

• BioChemical

• Biochemicals and Reagents

• Carbohydrates and Starches

Maltodextrins are complex malto, oligo, and polysaccharide mixtures formed by partial hydrolysis of starch with safe and suitable enzymes, prepared as a white powder or concentrated solution and are classified by Dextrose Equivalent (DE). 

DE represents the percentage of reducing sugar calculated as glucose on a dry-weight basis, with glucose given the value 100 and it is also the equivalent of the degree of polymerization of malto oligosaccharide which is influenced by the starch source, manufacturing procedure, and extent of hydrolysis. 

Increasing the DE of maltodextrins increases their hygroscopicity, water- solubility, fluidity, osmolality, sweetness, browning reaction in foods and digestibility in infants. 

On the contrary, decreasing DE results in maltodextrins having starch-like properties including thickening, cohesiveness, film- forming, and a glassy state at approximately -6 0 c for a saturated solution. 

Maltodextrin is widely used in fat mimetics, beverage, flavour carriers, frozen desserts and nutritional products. 

Maltodextrins and glucose syrups are major ingredients of many different items of food including infant's milk and foods, soft drinks, sports drink and energy supplements for use in clinical diabetic practice. They also have wide applications in other types of manufactured foods and drinks.

Maltodextrin has an even higher glycemic index (GI) than table sugar. This means that maltodextrin can cause a sharp increase, or spike, in people’s blood sugar shortly after they eat foods that contain it.

A spike in blood glucose can be particularly dangerous for people with diabetes or insulin resistance.

A high GI means that the sugars in these foods will quickly enter the bloodstream, where the body will absorb them. 

In contrast, complex carbohydrates, which include beans and whole-wheat pasta, are more healthful because the body absorbs them slowly. 

This makes people feel full for a more extended period.

What is it made from?

Corn starch has been used widely for maltodextrin production, but recently attention has been risen to other starches, like tapioca, potato, rice and wheat.

The differences in the structure of maltodextrin from different botanical sources determine their physical, chemical and functional properties but many of their uses are similar.

Corn Maltodextrin

It comes from maize or waxy maize and is the most used maltodextrin among the five types. 

Tapioca Maltodextrin

It is derived from cassava root and its low DE type which has similar properties to those of native starch and is often used as a fat replacer in desserts, ice cream, dressings, and sauces.

Potato Maltodextrin

It has a higher digestion rate in our body, a higher viscosity and forms a more transparent solution than maize and waxy maize maltodextrin if with the same DE. Potato maltodextrin can be used in sports drink as it is absorbed by our body shortly to provide energy. 

Rice Maltodextrin

Rice maltodextrin consists of more low molecular‐weight saccharides and it has higher protein and lipid contents and exhibits high viscosity compared with other maltodextrin. 

Wheat Maltodextrin

As you can see, it is not listed in the plant sources of maltodextrin by the FDA. It may contain gluten but the European Commission has confirmed in Regulation No.1169/2011 that wheat-based maltodextrin is also gluten-free. (3)

What is it made of?

Maltodextrin is an incomplete hydrolysis product of starch. It is made up of small-chain molecules which is a mixture of polysaccharides, tetrasaccharides, or oligosaccharides with more than four glucose units long, also containing a small amount of maltotriose, maltose and glucose. 

Its functional properties are closely related to the reducing sugars composition. The reducing sugars composition in maltodextrin will affect its sweetness, viscosity, hygroscopicity and other properties.

Maltodextrins are synthesized from chemical treatment (hydrolysis) of carbohydrates or sugars. The source carbohydrate may be corn, maize, wheat, rice, or tapioca. Maltodextrin does not taste sweet. Maltodextrin is used as a thickening or filling agent in puddings, custards, gelatins, sauces, and salad dressings. Because it doesn’t have much sweetness, it can be used with artificial sweeteners in canned fruits, desserts, and powdered drinks to increase its sweetness. They can also be used as preservatives to maximize the shelf life of the processed foods.

Maltodextrin is a highly processed food additive with a high glycemic index; hence, its consumption can cause an instant spike in the blood sugar level. Individuals with diabetes must make a note of this.

The starch obtained from the starch of corn, wheat, rice, potato, and tapioca is broken into small molecules. The starch molecules are cut further with the help of water and enzymes. After hydrolysis, the byproducts are purified and spray-dried to convert it into a powder.

What are the uses of maltodextrin?

Maltodextrin is mainly used as a food additive to

Thicken or add bulk to processed food.

Increase the sweetness of certain food products when combined with artificial sweeteners.

Maximize the shelf life of food products as a preservative.

Boost the texture of certain food products.

Maltodextrin is produced via hydrolysis from starches, such as potatoes, corn, wheat, or barley.

Maltodextrin is a complex carbohydrate, meaning it combines multiple simple sugars to build a lengthy chain of carbohydrates. Sugars and carbohydrates are closely related, and maltodextrin is complex enough to be classified as a carbohydrate on a food label, while maintaining the dextrose equivalent (DE) rating of 3 to 20.

The DE rating pertains to sweetness, length of glucose chains, solubility, and heat resistance. Below DE 10, substances are considered dextrins. Dextrins have long glucose chains, low sweetness values, low solubility, and high heat resistance.

Because it is an expedient source of energy, maltodextrin is regularly used by bodybuilders and endurance athletes to quickly rush energy to hungry cells.

In the beer industry, maltodextrin is added while beer is aging to increase the specific gravity of the final product without changing the alcohol content or flavor of the beverage. Maltodextrin also improves beer’s “mouthfeel”, retains the frothy head consumers appreciate, and reduces drink dryness.

The most common use of maltodextrin is as a food thickener, where it adds volume and texture to oatmeal, sauces, and salad dressings, for example, while increasing their overall appearance.

Sugar substitutes are not measured 1:1 with traditional table sugar. To keep consumers from adding too much sugar substitute, which is generally much sweeter than sucrose at a greatly reduced volume, maltodextrin is added, giving sugar substitutes more bulk to equalize their use to sugar.

Much like in the food industry, in pharmaceuticals, maltodextrin acts as a filler. Capsules often contain maltodextrin since it neither adds nor detracts from the medicinal content while stabilizing the drugs.