[ CAS NO. ] 9050-36-6
[ Molecular Formula ] C6nH(10n+2)O(5n+1)
[ Molecular Weight ] 342.29648
[ Appearance] White powder
[ Melting point ] 240 °C (dec.)(lit.)
[ Application ]
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 keep the texture. Maltodextrin is also sometimes taken as a dietary supplement by bodybuilders and other 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.
Besides, maltodextrin is used as a horticultural insecticide both in the field and in greenhouses. It has no physiological or biochemical action. Its efficacy is based upon spraying a 50% solution upon the pest insects whereupon the solution dries, blocks the insects' spiracles and causes death by asphyxiation.
[ COA of Maltodextrin ]
Loss on drying: ≤5%
Heavy Metal: ＜10ppm
Residual Solvents: Eur.Pharm
Sieve Analysis: pass 80 mesh
Total Plate Count: ＜1000cfu/g
Yeast ＆ Mold: ＜100cfu/g
[ About Maltodextrin ]
Maltodextrin is a polysaccharide that is used as a food additive. It is produced from 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 might be either moderately sweet or almost flavorless (depending on the degree of polymerisation).
[ Storage ] Stored in dry and cool place, keep away from strong light and heat.
[ Shelf Life ] Two years when stored properly
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