Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (also called dextrose polymers or dextrins ), but have little chemical or nutritional similarity.

Maltodextrin is an oligosaccharide derived from starch that is used as a food additive and as a carbohydrate supplement. As a supplement, maltodextrin is used to provide and sustain energy levels during endurance-oriented workouts o sports, …

Maltodextrin is a polysaccharide mixture of amylose and amylopectin, produced by the partial hydrolysis of vegetable starch. Due to its high emulsification properties, maltodextrin is a good candidate for physically reducing mouthdrying as a lubricant.

2018年4月23日 · Maltodextrin is a polysaccharide that is used primarily in foods and beverages as a thickener, sweetener, and/or stabilizer. It is a relatively short-chain polymer (some would call it an oligomer); commercial products contain an average of ≈3 to ≈17 glucose units per chain.

The chemical structure is shown in Fig. 3. Maltodextrin is made by combining corn starch, heat and acid to create unique bonds between glucose molecules, effectively limiting its digestion. The molecules of maltodextrin are typically large in size and highly branched allowing them to …

Maltodextrin is a linear-chain polymer of glucose, with broad applicability in industry as a cheap, almost tasteless, non-crystallizing carrier for many food ingredients and pharmaceuticals. It...

The main ingredient of an ODF is a polymer that can be both of natural or synthetic origin. Maltodextrin is a natural polymer, mainly used in pharmaceutical and nutraceutical fields.

Maltodextrin is a polysaccharide mixture of amylose and amylopectin, produced by the partial hydrolysis of vegetable starch. It has high emulsification properties and can reduce mouth drying as a lubricant.

2025年1月27日 · Maltodextrin (CAS 9050-36-6) information, including chemical properties, structure, melting point, boiling point, density, formula, molecular weight, uses, prices, suppliers, SDS and more, available at Chemicalbook.

Maltodextrin is defined as a hydrolyzed starch product [329] consisting of D-glucose units linked primarily by α (1,4)-glycosidic bonds [330]. Maltodextrins are classified by their values of...