Maltodextrin
| Maltodextrin | |
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| Identifiers | |
| CAS number | 9050-36-6  |
| PubChem | 62698 |
| ChemSpider | 56445 |
| UNII | 7CVR7L4A2D |
| Jmol-3D images | Image 1 |
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| Properties | |
| Molecular formula | C6nH(10n+2)O(5n+1) |
| Molar mass | variable |
| Appearance | white powder |
| Solubility in water | Freely soluble or readily dispersible in water[1] |
| Solubility | slightly soluble to insoluble in anhydrous alcohol[1] |
| Hazards | |
| NFPA 704 |
 1
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0
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 (verify) (what is:  / ?)Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Maltodextrin is an oligosaccharide 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.
Contents |
Structure [edit]
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 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 [edit]
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. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten-free.[3]
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 does not increase the alcohol content of the brew.
See also [edit]
References [edit]
- ^ 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
External links [edit]
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