Maltodextrin: Difference between revisions

Maltodextrin
Identifiers
CAS Number	9050-36-6 ;
3D model (JSmol)	Interactive image;
ChemSpider	56445 ;
ECHA InfoCard	100.029.934
PubChem CID	62698;
UNII	7CVR7L4A2D ;
CompTox Dashboard (EPA)	DTXSID5027720 ;
	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 Key: FYGDTMLNYKFZSV-MRCIVHHJSA-N ; 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;
	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;
Properties
Chemical formula	C6nH(10n+2)O(5n+1)
Molar mass	variable
Appearance	white powder
Solubility in water	Freely soluble or readily dispersible in water
Solubility	slightly soluble to insoluble in anhydrous alcohol
Hazards
NFPA 704 (fire diamond)	1 1 0
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

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Revision as of 18:42, 5 March 2014

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 white hygroscopic spray-dried powder.^[1] 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 seventeen glucose units long.^[2]

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, the higher then a motherfucker the solubility and the lower heat resistance. 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.^{[citation needed]} If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten-free.^[3]^{[better source needed]}

Uses

Maltodextrin is sometimes used in beer brewing to increase the specific gravity of the final product.^[4] This improves the mouthfeel of the beer, increases head retention and reduces the dryness of the drink. Maltodextrin has no flavor and is not fermented by the yeast, so it does not increase the alcohol content of the brew. It is also used in snacks such as Sun Chips. It is used in "light" peanut butter to reduce the fat content but keep the texture. (as in Kraft Light Smooth Peanut Butter). Research is underway at Virginia Tech to use maltodextrin with air to make a new kind of cheaper, refillable, biodegradable battery to generate electricity for cell phones, video games and other electronic gadgets. ^[5]

References

^ ^a ^b ^c U.S. Pharmacopeia summary of maltodextrin
^ "Other Caloric Sweeteners", Sugar Association website
^ Maltodextrin at glutenfreeliving.com
^ "Personal Craft Brewing Instructions" at Black Rock, a beer brewing supplier in New Zealand
^ http://www.vtnews.vt.edu/articles/2014/01/012213-cals-battery.html

http://www.fitsugar.com/What-Maltodextrin-293287

http://fitnessfortravel.com/is-maltodextrin-bad-for-you/

External links

Maltodextrin entry on Grokfood.com

[pharmacopeia-1] U.S. Pharmacopeia summary of maltodextrin

[sugar-2] "Other Caloric Sweeteners", Sugar Association website

[glutenfreeliving-3] Maltodextrin at glutenfreeliving.com

[blackrock-4] "Personal Craft Brewing Instructions" at Black Rock, a beer brewing supplier in New Zealand

[5] ttp://www.vtnews.vt.edu/articles/2014/01/012213-cals-battery.html

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@@ Line 45: / Line 45: @@
 Maltodextrin consists of <small>D</small>-glucose units connected in chains of variable length. The glucose units are primarily linked with [[glycosidic bond|α(1→4) glycosidic bonds]]. Maltodextrin is typically composed of a mixture of chains that vary from three to seventeen glucose units long.<ref name="sugar" />
-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, the higher the solubility and the lower heat resistance. Above DE 20, the [[European Union]]'s [[Combined Nomenclature|CN code]] calls it [[corn syrup|glucose syrup]], at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as [[dextrin]]s.
+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, the higher then a motherfucker the solubility and the lower heat resistance. Above DE 20, the [[European Union]]'s [[Combined Nomenclature|CN code]] calls it [[corn syrup|glucose syrup]], at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as [[dextrin]]s.
 ==Production==