It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, almost flavorless and used as a bulking agent in many foods. This specialty product has a multitude of functional properties and can be utilized in a wide range of applications. Some of the properties which make Maltodextrins highly versatile are low sweetness, binding properties, solubility, non-hygroscopic, crystal growth inhibition, low browning tendency, viscosity/body agent, freezing point control, low osmotic pressure and film forming properties.
|Melting Point||240 °C|
|Boiling Point||865.16 °C|
Synonyms: Maltodextrin, Maltrin
Chemical Formula: C6nH(10n+2)O(5n+1)
CAS Number: 9050-36-6