Maltodextrin
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| Maltodextrin | |
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| Identifiers | |
| CAS number | 9050-36-6 |
| Properties | |
| Molecular formula | C6nH(10n+2)O(5n+1) |
| Molar mass | variable |
| Appearance | white powder |
| 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.
Maltodextrin is put in some products because the manufacturer may list the energy content under carbohydrates instead of sugar, this is despite being made of glucose units and having a GI even higher than sugar itself [1].
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[edit] 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.[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 and the higher the solubility.) Above DE 20, the European Union's CN code calls it glucose syrup.
[edit] 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 Celiacs that it may contain gluten, maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.[3]
[edit] See also
[edit] References
- ^ [1]
- ^ Alternative carbohydrate sweeteners, Sugar Association
- ^ Maltodextrin at glutenfreeliving.com
[edit] External links
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