Maltodextrin

1. General Information

• Chemical Name: Maltodextrin

• CAS Number: 9050 - 36 - 6

• EINECS: 232 - 940 - 4

2. Appearance

White to off-white powder or granules with a slightly sweet taste.

3. Key Features

Solubility and Hygroscopicity

• Solubility: Highly soluble in water, forming clear solutions without precipitation. It can dissolve rapidly in cold or warm water, which makes it convenient for various applications.

• Hygroscopicity: It has moderate hygroscopic properties, absorbing moisture from the air to some extent. However, it is relatively stable in dry conditions and does not cake easily under proper storage.

Stability

• Chemical Stability: Maltodextrin is chemically stable under normal processing and storage conditions. It is resistant to acid and alkali degradation within a certain pH range, making it suitable for use in acidic or alkaline food and beverage products.

• Thermal Stability: It shows good thermal stability during heating processes such as pasteurization, sterilization, and baking. This allows it to be used in a wide range of food manufacturing operations without significant loss of quality.

Functionality

• Bulking Agent: It is commonly used as a bulking agent to increase the volume and reduce the calorie content of food products. It can replace sugars and fats in some formulations to provide a similar mouthfeel without adding excessive calories.

• Carrier and Stabilizer: Acts as a carrier for flavors, colors, and other additives in food and pharmaceutical formulations. It helps to evenly distribute these components throughout the product and can also stabilize certain active ingredients.

4. Uses

Food Industry

• Confectionery: Used in candies, chocolates, and chewing gums to provide sweetness, bulk, and texture. It can help control the crystallization of sugars and improve the shelf life of products.

• Bakery Products: Added to bread, cakes, and pastries to increase volume, improve crumb structure, and enhance moisture retention.

• Dairy Products: Employed in ice cream, yogurt, and milk powders to improve texture, prevent syneresis (separation of water from the product), and enhance flavor perception.

• Low-Calorie and Sugar-Free Foods: Serves as a sugar substitute in products like diet sodas, sugar-free jams, and low-calorie snacks, providing sweetness without the calories associated with sugar.

Pharmaceutical Industry

• Tablet and Capsule Formulations: Acts as a filler and binder in tablets and capsules, helping to form a uniform and stable product. It can also improve the flowability of powders during the manufacturing process.

• Oral Solutions and Suspensions: Used as a stabilizer and sweetener in oral medications, improving the taste and palatability of the product.

Cosmetics and Personal Care

• Skin Care Products: Incorporated into creams, lotions, and powders as a thickener and stabilizer, helping to maintain the product's consistency and texture.

• Oral Care: Added to toothpaste and mouthwashes to provide sweetness and improve the overall sensory experience.

5. Storage Conditions

• Store in a cool, dry place away from direct sunlight and sources of ignition. Keep the packaging intact to prevent moisture absorption and contamination. It is advisable to store it in a well-ventilated area to maintain product quality. Under proper storage conditions, maltodextrin has a relatively long shelf life.