This white-to-light yellow water-soluble starch derivative acts as a thickener and filler for food and beverages, an energy-providing carbohydrate in sports nutrition goods, and a binding agent for pharmaceutical preparations. Boasting a neutral flavor and exceptional digestibility, it will not disrupt the original taste of finished products and suits various dietary supplement applications.
Maltodextrin Chemical Properties
Melting point | 240 °C (dec.) (lit.) |
Density | 1.81 g/cm3 |
Refractive index | 1.673 |
Storage temp | Room temp |
Solubility | H2O: 0.1 g/mL hot, complete, yellow to very deep yellow |
Form | Powder |
Odor | At 100.00?%. odorless |
biological source | maize |
InChI | InChI=1/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3?,4?,5-,6?,7?,8?,9?,10-,11+,12-/s3 |
InChIKey | GUBGYTABKSRVRQ-CKGNGCRFNA-N |
SMILES | C1(CO)O[C@H](O[C@H]2C(O)C(O)[C@@H](O)OC2CO)C(O)C(O)[C@@H]1O |&1:4,6,11,21,r| |
LogP | -4.673 (est) |
CAS DataBase Reference | 9050-36-6 |
EPA Substance Registry System | Maltodextrin (9050-36-6) |
Application of Maltodextrin (CAS#9050-36-6)
Maltodextrin serves versatile industrial roles: it acts as a stabilizer in processed foods, an energy-fortifying component in sports nutrition supplements, a bulking excipient for pharmaceutical preparations, and a texture-adjusting additive in cosmetic formulations.
