CAS No.: | 9050-36-6 |
Molecular Weight: | Variable |
Chemical Formula | C6nH(10n+2)O(5n+1) |
Maltodextrin is a polysaccharide (many carbohydrates joined together in a molecular chain) that is used as a food additive. It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. It is Free soluble or readily dispersible in water and Slightly soluble to insoluble in anhydrous alcohol.
Speicifcations of Maltodextrin USP NF Grade:
DEFINITION
Maltodextrin is a non-sweet, nutritive saccharide mixture of polymers that consists of d-glucose units, with a Dextrose Equivalent less than 20. It is prepared by the partial hydrolysis of a food grade starch with suitable acids and/or enzymes. It may be physically modified to improve its physical and functional characteristics.
ASSAY: Dextrose Equivalent to pass the test.
Acceptance criteria: Less than 20
[Note— This is a limit test. For Maltodextrins with lower reducing values, other procedures may give other results.]
Residue on Ignition: NMT 0.5%
Limit of Protein: To pass the test.
Acceptance criteria: NMT 0.1%
Limit of Sulfur Dioxide: To pass the test.
Acceptance criteria: NMT 40 µg/g (ppm)
Microbial Enumeration Tests and Tests for Specified Microorganisms: It meets the requirements of the tests for absence of Salmonella species and Escherichia coli.
pH: 4.0–7.0, in a 0.2-g/mL solution in carbon dioxide-free water.
Loss on Drying: Dry a sample at 105C for 2 h in a forced-air oven: it loses NMT 6.0% of its weight.
Packaging and Storage: Preserve in tight containers, or in well-closed containers, at a temperature not exceeding 30° and a relative humidity not exceeding 50%.
Specifications of Maltodextrin BP Ph Eur Grade:
Action and use: Excipient.
DEFINITION
Mixture of glucose, disaccharides and polysaccharides, obtained by the partial hydrolysis of starch.
The degree of hydrolysis, expressed as dextrose equivalent (DE), is less than 20 (nominal value).
CHARACTERS
Appearance: White or almost white, slightly hygroscopic powder or granules.
Solubility: Freely soluble in water.
IDENTIFICATION
A. Dissolve 0. g in 2.5 mL of water and heat with 2.5 mL of cupri-tartaric solution. A red precipitate is formed.
B. Dip, for 1 s, a suitable stick with a reactive pad containing glucose-oxidase, peroxidase and a hydrogen-donating substance, such as tetramethylbenzidine, in a 100 g/L solution of the substance to be examined. Observe the colour of the reactive pad; within 60 s a colour change is observed, characteristic of the hydrogen-donating substance used (from yellow to green or blue if tetramethylbenzidine is used).
C. It is a powder or granules.
D. Dextrose equivalent (see Tests).
TESTS
Solution S: Dissolve 12.5 g in carbon dioxide-free water and dilute to 50.0 mL with the same solvent.
pH: 4.0 to 7.0.
Mix 1 mL of a 223.6 g/L solution of potassium chloride and 30 mL of solution S.
Sulfur dioxide: Maximum 20 ppm.
Loss on drying: Maximum 6.0 per cent, determined on 10.00 g by drying in an oven at 105C.
Sulfated ash: Maximum 0.5 per cent, determined on 1.0 g.
Dextrose equivalent: (DE): To pass the test. Within 2 DE units of the nominal value.
Microbial contamination:
TAMC: acceptance criterion 1000 CFU/g.
TYMC: acceptance criterion 100 CFU/g.
Absence of Escherichia coli.
Absence of Salmonella.
LABELLING
The label states the dextrose equivalent (DE) (= nominal value).
Maltodextrin is also offered as Maltodextrin IP Grade.
Specifications of Maltodextrin FCC Food Grade:
CAS: [9050-36-6]
DESCRIPTION
Maltodextrin occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water. It is a purified, concentrated, nutritive mixture of saccharide polymers obtained by the partial hydrolysis of edible starch. Powders or granules are freely soluble or readily dispersible in water.
Function: Anticaking and free-flowing agent; bulking agent; stabilizer and thickener; surface-finishing agent.