Maltodextrin
ALDRICH/419699
Synonym: MLD
CAS Number: 9050-36-6
EC Number: 232-940-4
MDL Number: MFCD00146679
Product Type: Chemical
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material.
This image depicts SKU: 419699-100G
This image depicts SKU: 419699-100G
This picture is provided solely for illustration purposes. Optical properties of the actual product may deviate. Relevant product information is printed on labeled products and other accompanying or available information material.
This image depicts SKU: 419699-500G
This image depicts SKU: 419699-500G
| biological source | corn kernels |
| description | dextrose equivalent 16.5 - 19.5 |
| form | powder |
| InChI | 1S/C6H12O6/c7-1-3(9)5(11) |
| InChI key | GZCGUPFRVQAUEE-SLPGGIOYSA |
| mp | 240 °C (dec.) (lit.) |
| Application: | • Formulation and characterization of catechin-loaded proniosomes for food fortification.: This study investigates the use of maltodextrin in the formulation of catechin-loaded proniosomes, highlighting its potential in food fortification applications. The results suggest significant benefits in terms of stability and bioavailability of catechins when encapsulated in proniosomes using maltodextrin (Shruthi et al., 2021   ).• Impact of excipient choice on the aerodynamic performance of inhalable spray-freeze-dried powders.: This research explores how different excipients, including maltodextrin, affect the aerodynamic performance of spray-freeze-dried powders for inhalation. The findings emphasize the critical role of excipient selection in optimizing drug delivery efficiency (Wanning et al., 2020 ).• Influence of spray drying on the stability of food-grade solid lipid nanoparticles.: The study examines the impact of spray drying on the stability of solid lipid nanoparticles, with maltodextrin serving as a stabilizer. The results indicate that maltodextrin effectively enhances the stability and shelf life of these nanoparticles in food applications (Salminen et al., 2019 ).• The effect of binary mixture composition and magnesium stearate concentration on the Hiestand Tableting Indices and other related mechanical properties.: This article investigates the mechanical properties of tablet formulations, focusing on the role of maltodextrin in binary mixtures. The study provides insights into the optimization of tablet formulations for improved mechanical strength and performance (Likitlersuang et al., 2007 ).• The 3D model: explaining densification and deformation mechanisms by using 3D parameter plots.: This paper presents a comprehensive model to explain the densification and deformation mechanisms in tablet formulations, using maltodextrin as a case study. The 3D parameter plots offer a detailed understanding of the compaction behavior of pharmaceutical excipients (Picker, 2004 ). |
| General description: | Maltodextrin is a saccharide polymer that can be classified as a carbohydrate. It can be produced by enzymatic or acid hydrolysis of the starch. The 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 (16 kJ/g) in food products. |
| Packaging: | 100, 500 g in poly bottle |
| RIDADR | NONH for all modes of transport |
| WGK Germany | WGK 3 |
| Flash Point(F) | Not applicable |
| Flash Point(C) | Not applicable |
| mp | 240 °C (dec.) (lit.) |
| UNSPSC | 12162002 |