Maltodextrin
Polysaccharide of glucose / From Wikipedia, the free encyclopedia
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Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (called dextrose or dextrins), but have little chemical or nutritional similarity.[2]
Identifiers | |
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ChemSpider |
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ECHA InfoCard | 100.029.934 |
EC Number |
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UNII | |
CompTox Dashboard (EPA) |
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Properties | |
C6nH(10n+2)O(5n+1) | |
Molar mass | Variable |
Appearance | White powder |
Free soluble or readily dispersible in water[1] | |
Solubility | Slightly soluble to insoluble in anhydrous alcohol[1] |
Hazards | |
NFPA 704 (fire diamond) | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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The digestible maltodextrins (or simply maltodextrins) are manufactured as white solids derived from chemical processing of plant starches.[3][4] They are used as food additives, which are digested rapidly, providing glucose as food energy. They are generally recognized as safe (GRAS) for food and beverage manufacturing in numerous products.[5] Due to their rapid production of glucose, digestible maltodextrins are potential risks for people with diabetes.[6]
The digestion-resistant maltodextrins (also called resistant maltodextrins) are defined as nutritional food additives due to their ability upon fermentation in the colon to yield short-chain fatty acids, which contribute to gastrointestinal health.[3][7] Digestion-resistant maltodextrins are also white solids resulting from the chemical processing of plant starches, but are processed using methods specifically to be resistant to digestion. They are used as ingredients in many consumer products, such as low-calorie sweeteners, and are considered GRAS.
Consumers may find the shared name for different maltodextrin food additives to be confusing.[2][6]