What is Maltodextrin?
Maltodextrin is a carbohydrate (polysaccharide) derived from corn, rice, or potato starch. It is commonly used as a thickener, filler, or sweetener in processed foods, beverages, and sports supplements.
| IUPAC Name | (2R,3R,4R,5S)-2,3,4,5,6-pentahydroxyhexanal |
| Molecular Formula | C6nH(10n+2)O(5n+1) |
| CAS Number | 9050-36-6 |
| Synonyms | Dextrin, Glucidex, Maltrin, N-DEX, Polycose, Rheodextrin, Tapioca starch, etc. |
| InChI | InChI=1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4+,5+,6+/m0/s1 |
Maltodextrin molar mass
Maltodextrin is a complex carbohydrate composed of glucose units. The molar mass of this polysaccharide varies depending on the degree of polymerization, which determines the number of glucose units in the molecule. It is typically produced from corn, rice, or potato starch and has a molar mass range of 500 to 2,000 g/mol. However, some maltodextrins may have a molar mass as high as 20,000 g/mol.
Maltodextrin boiling point
Maltodextrin is a non-volatile compound, meaning it does not evaporate easily. As a result, it does not have a boiling point in the traditional sense. However, it can be heated to high temperatures without decomposing or melting, which makes it useful in food processing as a thickener, bulking agent, or filler.
Maltodextrin melting point
Maltodextrin is an amorphous solid, meaning it does not have a well-defined melting point
When heating maltodextrin, it does not undergo an abrupt change from a solid to a liquid state. Instead, the molecule experiences a gradual transition as it is heated, which scientists refer to as the glass transition temperature (Tg). The Tg is dependent on the molecular weight and degree of polymerization of the maltodextrin molecule. The Tg of maltodextrin typically ranges from 50°C to 150°C.
Maltodextrin density g/ml
The density of maltodextrin varies depending on the degree of polymerization and the production method used. The density of maltodextrin typically ranges from 1.3 to 1.6 g/mL. However, the density can be lower for highly branched maltodextrins and higher for linear maltodextrins.
Maltodextrin molecular weight
The molecular weight of maltodextrin depends on the number of glucose units in the molecule. Maltodextrin is a mixture of polymers with a range of molecular weights, typically between 500 to 20,000 g/mol. The molecular weight distribution of maltodextrin can be controlled during production by adjusting the reaction conditions, such as pH, temperature, and enzyme concentration.
Maltodextrin Structure
Maltodextrin is a linear or branched polymer of glucose units linked by alpha-(1→4) and/or alpha-(1→6) glycosidic bonds. The degree of polymerization and branching of the maltodextrin molecule depends on the reaction conditions and the source of the starch used for production. The branched structure of maltodextrin makes it more soluble and less prone to crystallization than other types of starch.
Maltodextrin formula
The chemical formula of this polysaccharide is C6nH(10n+2)O(5n+1), where n represents the number of glucose units in the molecule. The actual value of n can range from 3 to 25 or more, depending on the production method and the desired properties of the maltodextrin. Maltodextrin can be represented by various chemical formulas, depending on the level of detail required. For example, the repeating unit of maltodextrin can be represented as (C6H10O5)_m, where m represents the number of glucose units in the repeating unit.
| Appearance | White or off-white powder |
| Specific Gravity | 1.3 – 1.6 g/cm3 |
| Color | Colorless to white |
| Odor | Odorless |
| Molar Mass | 500 – 20,000 g/mol |
| Density | 1.3 – 1.6 g/mL |
| Melting Point | 50 – 150°C (glass transition temperature) |
| Boiling Point | Non-volatile |
| Flash Point | Not applicable |
| Water Solubility | Highly soluble |
| Solubility | Soluble in water, slightly soluble in ethanol |
| Vapor Pressure | Not applicable |
| Vapor Density | Not applicable |
| pKa | Not applicable |
| pH | 4.5 – 6.5 (1% solution) |
Maltodextrin Safety and Hazards
Maltodextrins are generally considered safe for consumption by the US Food and Drug Administration (FDA). It is not classified as hazardous by any regulatory agency. However, people with allergies or sensitivities to corn, rice, or potato products should be cautious when consuming Maltodextrins. Inhaling Maltodextrins powder may cause respiratory irritation or allergic reactions in some people. Additionally, exposure to high concentrations of Maltodextrins dust may cause eye, nose, and throat irritation. It is recommended to handle and store Maltodextrins in a well-ventilated area and to wear appropriate personal protective equipment, such as gloves and goggles when handling large quantities.
| Hazard Symbols | None |
| Safety Description | Not classified as hazardous |
| UN IDs | Not applicable |
| HS Code | 1702.30.00 |
| Hazard Class | Not classified as hazardous |
| Packing Group | Not applicable |
| Toxicity | Low toxicity; Generally safe for consumption by FDA standards |
Maltodextrin Synthesis Methods
Maltodextrins can be produced through various synthesis methods, depending on the desired properties of the final product. One common method is the partial hydrolysis of starch using acid, enzymes, or heat. During this process, starch molecules are broken down into shorter glucose chains, which are then further fragmented into Maltodextrins molecules. The resulting Maltodextrins have a range of molecular weights, depending on the degree of hydrolysis and the type of starch used.
Another synthesis method involves spray-drying a Maltodextrins solution, which involves atomizing the solution into droplets and then drying them in hot air to form a powder. The spray-drying method is preferred for producing Maltodextrins with consistent particle size and low water content, making it ideal for use as a bulking agent or stabilizer in food and pharmaceutical products.
Furthermore, high-pressure and high-temperature treatment of starch, called extrusion, can also be used to produce Maltodextrins. This process involves forcing a starch-water mixture through a narrow opening at high pressure and temperature, which causes the starch molecules to undergo partial hydrolysis and form Maltodextrins.
Maltodextrin Uses
Maltodextrin has a wide range of uses across various industries.
- The food industry commonly uses it as a bulking agent, sweetener, or thickener in various products like candy, sports drinks, and soups. It improves the texture of gluten-free products and acts as a coating for fried foods to prevent oil absorption in baking.
- The pharmaceutical industry uses it as a filler and binder in tablets and capsules, and as a carrier for controlled-release drugs. It can also serve as a bulking agent in dietary supplements.
- In the cosmetic industry, it works as a binding agent and thickener in lotions, creams, and gels. It enhances the stability and texture of cosmetic products and makes them more viscous.
- Additionally, it has industrial applications, such as adhesives, coatings, and paper products. Its ability to form films and coatings makes it useful in these applications.
Overall, maltodextrin is a versatile ingredient with many uses in various industries. Its properties, such as solubility, stability, and low sweetness, make it a popular choice for a wide range of products.
Questions:
Is maltodextrin bad for you?
Regulatory agencies, including the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), generally consider maltodextrin safe for consumption. Manufacturers commonly use it as a food additive and ingredient in various products, as it is a complex carbohydrate derived from starch.
However, some people may be allergic or sensitive to maltodextrin, particularly if they have allergies or sensitivities to corn, rice, or potato products. Inhaling maltodextrin powder may also cause respiratory irritation or allergic reactions in some people. Additionally, consuming large amounts of this polysaccharide may cause digestive discomforts, such as bloating and gas.
It is worth noting that this polysaccharide is a source of carbohydrates and can contribute to daily caloric intake. Therefore, it is important to consume maltodextrin in moderation as part of a balanced diet.
Is maltodextrin sugar?
Maltodextrin, a carbohydrate derived from starch, serves as a food additive and ingredient in various products. Although it is a carbohydrate, it differs from simple sugars like glucose, fructose, or sucrose. It comprises chains of glucose molecules of varying lengths, ranging from three to 20 glucose units, making it a complex carbohydrate. It’s slow breakdown and absorption process regulate blood sugar levels and provide sustained energy. As a bulking agent, thickener, or sweetener, it is frequently utilized in food products. It’s lower sweetness level compared to table sugar and negligible impact on blood sugar levels make it an ideal substitute for sugar in low-calorie and sugar-free food items.