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Sigma-Aldrich

Maltodextrin

Synonym(s):

MLD

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About This Item

CAS Number:
9050-36-6
EC Number:
232-940-4
MDL number:
MFCD00146679
UNSPSC Code:
12162002
NACRES:
NA.23

biological source

corn

description

dextrose equivalent 4.0 - 7.0

form

powder

mp

240 °C (dec.) (lit.)

SMILES string

O[C@@H]([C@H](O)[C@@H](O)C=O)[C@H](O)CO

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

InChI key

GZCGUPFRVQAUEE-SLPGGIOYSA-N

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General description

Maltodextrin is a saccharide polymer that can be classified as a carbohydrate. It can be produced by acid hydrolysis of the starch. The powdered material formed after purification and spray drying can be used in a variety of food and beverage products. It can be used as a good source of energy in food products with a value of 16 kJ/g.

Application

Maltodextrin can be used as a binding additive for 3D printing manufacturing. It can be used as a forming agent in the preparation of soya bean sprout extract.

Storage Class

11 - Combustible Solids

wgk_germany

WGK 1

flash_point_f

Not applicable

flash_point_c

Not applicable

ppe

Eyeshields, Gloves, type N95 (US)

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Certificates of Analysis (COA)

Lot/Batch Number
0000349819
0000349820
MKCW3335
0000349820
0000349819

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Investigating approaches for three-dimensional printing of hydroxyapatite scaffolds for bone regeneration
Key Engineering Materials, 631(1), 306-311 (2015)
Physicochemical properties and storage stability of spray-dried soya bean sprout extract
Lee D, et al.
International Journal of Food Science and Technology, 51(8), 1869-1876 (2016)
Nutrition, health, and regulatory aspects of digestible maltodextrins
Hofman DL, et al.
Critical Reviews in Food Science and Nutrition, 56(12), 2091-2100 (2016)
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
Adhikari B, et al.
Journal of Food Engineering, 62(1), 53-68 (2004)
W Boos et al.
Microbiology and molecular biology reviews : MMBR, 62(1), 204-229 (1998-04-08)
The maltose system of Escherichia coli offers an unusually rich set of enzymes, transporters, and regulators as objects of study. This system is responsible for the uptake and metabolism of glucose polymers (maltodextrins), which must be a preferred class of
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