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Maltodextrin

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This is an old revision of this page, as edited by Belg4mit (talk | contribs) at 16:35, 23 August 2012 (correction, the product is best characterized as an oligosaccharide (2-10 units, vs 40+ by the respective articles)). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

Maltodextrin
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.029.934 Edit this at Wikidata
UNII
  • 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 checkY
    Key: FYGDTMLNYKFZSV-MRCIVHHJSA-N checkY
  • 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
  • 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
C6nH(10n+2)O(5n+1)
Molar mass variable
Appearance white powder
Freely soluble or readily dispersible in water[1]
Solubility slightly soluble to insoluble in anhydrous alcohol[1]
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
checkY verify (what is checkY☒N ?)

Maltodextrin is a oligosaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spraydried 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 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 from which 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 and reduces the dryness of the drink. Maltodextrin is not fermented by the yeast and has no flavor.

See also

References

  1. ^ a b c U.S. Pharmacopeia summary of maltodextrin
  2. ^ "Other Caloric Sweeteners", Sugar Association website
  3. ^ Maltodextrin at glutenfreeliving.com
  4. ^ "Personal Craft Brewing Instructions" at Black Rock, a beer brewing supplier in New Zealand
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