Maltodextrin

What is Maltodextrin?

Molecular Formula (Maltodextrin): C₁₂H₂₂O₁₁

Molecular Weight: 342.29 g/mol

Chemical Name: Maltodextrin

CAS Number: 9050-36-6

By definition, it is purified by hydrolyzing starches. In this way, substances with non-sweet nutritional properties are obtained. These are called maltodextrin.

It is a substance in the polysaccharide class.

This carbohydrate has a very good energy-providing ability. It can provide 4 calories of energy for every 1 g.

Unlike some simple carbohydrates, it has a complex structure. However, it has the property of being rapidly digested by breaking down into glucose, similar to simple carbohydrates. Therefore, it has glycemic effects.

Other Names Are as Follows;

• Dextrose Equivalent
• Corn Starch
• Wheat Starch
• Potato Starch

How is Maltodextrin Produced?

Maltodextrin production is achieved by processing starch with heat in water, aided by acid and enzymes. In this reaction, starch is partially hydrolyzed to form sugar solutions with different chain lengths. Subsequently, the resulting solution is filtered. Its concentration is increased, and the produced raw material is obtained.

What are its Physical and Chemical Properties?

In physical appearance, it is in white powder or granule form. It is odorless. It has sweet properties.

Melting point is 240 °C.

Density: 0.5-0.7 g/cm³

Boiling Point: No information available.

It can be stored at room temperature. Preservatives may need to be added to solution forms for them to be stored for 1 year.

The solubility of maltodextrin in water is 0.1 g/mL.

What are the Usage Areas of Maltodextrin?

• Due to its polysaccharide structure, maltodextrin is a chemical that shows a binding effect by providing agglomeration properties in pharmaceutical production, tablet formulations, and wet granulation products.
• With its structural properties, it is used as an absorbent in skin care products. In addition, it functions as a film former and emulsion stabilizer.
• It is an important component in the manufacture of makeup materials, soap, gel, and lotions in the cosmetics industry.
• Used in the manufacture of sports drinks to provide energy and to benefit from its thickening property.
• Used as a food additive to make some food products with weak effects more effective.
• This substance is used to increase the volume of stevia extracts.
• Used as a filler together with raw materials used in toothpaste production. In this application, it is used together with active carbon, benzyl alcohol, potassium sorbate, xanthan gum, and sodium benzoate.
• Used in the manufacture of chest decongestant medicines.
• It has a significant effect on the manufacture of products such as candy, soft drinks, and beer.
• Used in the manufacture of sweeteners.
• In sachet and capsule formulations, maltodextrin is used as a filler to correspond to 17 to 23 dextrose equivalents.
• In some sports nutrition, Dextrose Monohydrate and maltodextrin are used together to provide better absorption and digestion.
• In the production of some probiotics, it is used as an excipient due to its high solubility, rapid dispersal ability, suitable shelf life, and the formation of a transparent solution after dissolution. As an auxiliary substance, maltodextrin is used as a bulking agent in tablets, bottles, and formulas.
• Used together with Aerosil in the production of powder essences used in washing machines and dishwashers.
• It plays important roles in the packaging of food products. It can extend the shelf life of the product, control its moisture, and ensure the product remains stabilized.

What are the Factors Affecting Its Prices?

Prices depend directly on the prices of the substances used in its production. As the prices of agricultural products that are sources of starch (Corn, Wheat, etc.) increase, the price of this chemical increases.

As the prices of the acids used in its production increase, the cost increases, and thus these raw material prices increase.

The expansion of the usage areas of maltodextrin will increase prices upward.