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419680

Sigma-Aldrich

Maltodextrin

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Synonym(s):
MLD
CAS Number:
EC Number:
MDL number:
NACRES:
NA.23

biological source

corn

Quality Level

description

dextrose equivalent 15.0 - 20.0

form

powder

mp

240 °C (dec.) (lit.)

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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1 of 4

This Item
419672419699S4180
Maltodextrin

419680

Maltodextrin

Maltodextrin

419672

Maltodextrin

Maltodextrin

419699

Maltodextrin

Starch from corn practical grade

S4180

Starch from corn

Quality Level

100

Quality Level

200

Quality Level

200

Quality Level

200

form

powder

form

powder

form

powder

form

solid

mp

240 °C (dec.) (lit.)

mp

240 °C (dec.) (lit.)

mp

240 °C (dec.) (lit.)

mp

-

description

dextrose equivalent 15.0 - 20.0

description

dextrose equivalent 4.0 - 7.0

description

dextrose equivalent 16.5 - 19.5

description

-

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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Physicochemical properties and storage stability of spray-dried soya bean sprout extract
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International Journal of Food Science and Technology, 51(8), 1869-1876 (2016)
Nutrition, health, and regulatory aspects of digestible maltodextrins
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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
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Journal of Food Engineering, 62(1), 53-68 (2004)
A E Nikitkova et al.
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Streptococcus gordonii is a common oral commensal bacterial species in tooth biofilm (dental plaque) and specifically binds to salivary amylase through the surface exposed amylase-binding protein A (AbpA). When S. gordonii cells are pretreated with amylase, amylase bound to AbpA

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