Maltodextrin

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.

Synonyms
Maltodextrin, Maltrin
Chemical Formula
C6nH(10n+2)O(5n+1)
CAS Number
9050-36-6

Characteristics

Melting Point
240 °C
Boiling Point
865.16 °C
Flash Point
148.9°C
Density
1.60
Forms
Powder, White

Uses and Applications

Key applications

  • Food and Nutrition
  • Baking
  • Confectionery
  • Beverage
  • Anti-caking
  • Stabilizer
  • Coating

Industries

  • Pharma
  • Food & Nutrition