Maltodextrin

Maltodextrin
Identifiers
CAS number	9050-36-6 Y
PubChem	62698
ChemSpider	56445 Y
UNII	7CVR7L4A2D Y
Jmol-3D images	Image 1
SMILES O[C@H]3[C@H](OC2O[C@H](CO)[C@@H](OC1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)[C@H](O)[C@H]2O)[C@H](O[C@H](O)[C@@H]3O)CO
InChI InChI=1S/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16+,17?,18?/m1/s1 Y Key: FYGDTMLNYKFZSV-MRCIVHHJSA-N Y InChI=1/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16+,17?,18?/m1/s1 Key: FYGDTMLNYKFZSV-MRCIVHHJBB
Properties
Molecular formula	C6nH(10n+2)O(5n+1)
Molar mass	variable
Appearance	white powder
Solubility in water	Freely soluble or readily dispersible in water[1]
Solubility	slightly soluble to insoluble in anhydrous alcohol[2]
Y (verify) (what is: Y/N?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

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 creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of sodas and candy. It can also be found as an ingredient in a variety of other processed foods.

Structure

Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to nineteen glucose units long.^[3]

Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 to 20. (The higher the DE value, the shorter the glucose chains, the higher the sweetness and the higher the solubility.) Above DE 20, the European Union's CN code calls it glucose syrup, at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.

Production

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for individuals suffering from gluten intolerance, maltodextrin is such a highly processed ingredient that the majority of the protein is removed, rendering it effectively gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten free.^[4] It is recommended that celiacs or patients with severe intolerance to gluten continue to avoid food with maltodextrin.^{[citation needed]}

Maltodextrin is a common adjunct to beer brewing to increase the specific gravity of the final beer product.^{[citation needed]} This improves the mouthfeel of the beer and reduces the dryness of the drink. Maltodextrin is not fermented by the yeast and has no flavor.

See also

Food portal

• Dextrin
• Icodextrin
• Maltose

References

1. ^ http://www.pharmacopeia.cn/v29240/usp29nf24s0_alpha-2-22.html
2. ^ http://www.pharmacopeia.cn/v29240/usp29nf24s0_alpha-2-22.html
3. ^ Alternative carbohydrate sweeteners, Sugar Association
4. ^ Maltodextrin at glutenfreeliving.com

External links

• Maltodextrin entry on Grokfood.com