Maltodextrin
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Identifiers | |
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ChemSpider |
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ECHA InfoCard | 100.029.934 ![]() |
PubChem CID
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CompTox Dashboard (EPA)
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Properties | |
C6nH(10n+2)O(5n+1) | |
Molar mass | Variable |
Appearance | White powder |
Free soluble or readily dispersible in water[1] | |
Solubility | Slightly soluble to insoluble in anhydrous alcohol[1] |
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NFPA 704 (fire diamond) | ![]()
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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 ingredient.[2] It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.[1] 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).[2] It can be found as an ingredient in a variety of processed foods.[2]
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 texture and mouthfeel of food and beverage products, such as potato chips and "light" peanut butter to reduce the fat content.[2] Maltodextrin may be taken as a dietary supplement in powder form, gel packets, or energy drinks.[2]
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.[4]
See also[]
References[]
- ^ a b c "Reference Tables: Description and Solubility - M". US Pharmacopeia. Archived from the original on 2018-03-26. Retrieved 2011-07-17.
- ^ a b c d e Denise L. Hofman, Vincent J. van Buul, Fred J. P. H. Brouns (2016). "Nutrition, Health, and Regulatory Aspects of Digestible Maltodextrins". Crit Rev Food Sci Nutr. 56 (12): 2091–2100. doi:10.1080/10408398.2014.940415. PMC 4940893. PMID 25674937.CS1 maint: uses authors parameter (link)
- ^ "REGULATION (EU) No 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL". Annex II, Directive No. 1169/2011 of 25 October 2011. Retrieved 4 Apr 2016.
- ^ "Majestik™ Label" (PDF). Dejex: Supplying Horticulture. Retrieved 17 March 2020.
External links[]
Media related to Maltodextrin at Wikimedia Commons
- Food additives
- Oligosaccharides
- Starch