419680
Maltodextrin
동의어(들):
Dextrin, High DE Maltodextrin, MLD, Maltodextrin Powder, Starch Hydrosylate
생물학적 소스
corn
Quality Level
설명
dextrose equivalent 15.0 - 20.0
양식
powder
mp
240 °C (dec.) (lit.)
SMILES string
O[C@@H]([C@H](O)[C@@H](O)C=O)[C@H](O)CO
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
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
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.
애플리케이션
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.
특징 및 장점
- High purity grade for sensitive applications due to its consistent quality and minimal impurities.
- Biocompatible - Safe for use in biomedical and pharmaceutical applications due to its non-toxic nature.
- Supplied in powder form, for easy handling, storage, and seamless integration into dry formulations or reconstitution in solution.
- High Dextrose Equivalent (15-20) high solubility in water for formulation requiring quick dissolution
Storage Class Code
11 - Combustible Solids
WGK
WGK 1
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
Physicochemical properties and storage stability of spray-dried soya bean sprout extract
Lee D, et al.
International Journal of Food Science and Technology, 51(8), 1869-1876 (2016)
Investigating approaches for three-dimensional printing of hydroxyapatite scaffolds for bone regeneration
Key Engineering Materials, 631(1), 306-311 (2015)
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
Adhikari B, et al.
Journal of Food Engineering, 62(1), 53-68 (2004)
Nutrition, health, and regulatory aspects of digestible maltodextrins
Hofman DL, et al.
Critical Reviews in Food Science and Nutrition, 56(12), 2091-2100 (2016)
Gang Liu et al.
Journal of agricultural and food chemistry, 60(38), 9754-9762 (2012-09-06)
Thermal processing is required for a variety of products and remains a problem for whey proteins that undergo denaturation and aggregation above the denaturation temperature. This causes challenges to maintain clarity and dispersibility of protein dispersions, particularly at acidity near
자사의 과학자팀은 생명 과학, 재료 과학, 화학 합성, 크로마토그래피, 분석 및 기타 많은 영역을 포함한 모든 과학 분야에 경험이 있습니다..
고객지원팀으로 연락바랍니다.