Maltodextrin

Structural formula
General
Surname	Maltodextrin
CAS number	9050-36-6
Monomer	α- glucose
Molecular formula of the repeating unit	C 6 H 10 O 5
Molar mass of the repeating unit	162.14 g mol −1
properties
Physical state	firmly
Melting point	240 ° C (decomposition)
safety instructions
GHS labeling of hazardous substances	no classification available
	no classification available
H and P phrases	H: see above
	P: see above
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Maltodextrin is a water soluble carbohydrate mixture obtained by hydrolysis of starch (poly-α- glucose is produced) (see modified starch ). It is hydrolyzed partly by acid and partly by enzymatic means.

It is a mixture of monomers , dimers , oligomers and polymers of glucose . The percentage composition differs depending on the degree of hydrolysis. This is described by the dextrose equivalent . According to the guideline for starch products of the federal government for food law and food science, products with a dextrose equivalent between 3 and 20 are called maltodextrin. Values above 20 are called dry glucose. ME units are used for this. ME 1 has the degree of sweetness of starch and the theoretical ME 100 has the degree of sweetness of pure glucose.

The word maltodextrin is derived from maltose and dextrose : Maltose (= malt sugar ) is the dimer of two glucose molecules , while dextrose (= glucose = grape sugar) is a monomer.

properties

Maltodextrin is barely sweet and almost tasteless. Since it is only just soluble in water, it is used in dietetics to fortify meals with carbohydrates. In water it forms a sticky, cloudy and viscous mass. Maltodextrins turn the plane of polarized light to the right.

Resistant maltodextrin , on the other hand, is largely indigestible.

use

Maltodextrin is used both as an energy carrier and, due to its secondary properties such as foam stability , as a stabilizer , filler , preservative and as an ingredient in food production. It is added to foods to improve the rheological and energetic properties, or used as a baking agent and base material for fine baked goods to improve the crumb structure and increase the browning of the crust. In recent years, maltodextrins have been used as fat substitutes in modern food technology.

It is mainly used in the food industry

as a filler and thickener in a variety of products such as: instant soups, meat and sausage products, confectionery and baby food ,

as a fat substitute in energy- reduced foods,

as the main energy source in medical drinking and tube feeding (enteral nutrition),

as a readily available carbohydrate component of sports nutrition and drinks,

as an extender in various coffee roasters

to avoid undesirable flavors (so-called off-flavors),

as a carrier substance for sensitive or volatile substances such as flavors , vitamins or spices ,

as a nutrient for bacteria in fermentation processes in biotechnology .

Maltodextrin in endurance sports

Because of its beneficial properties for sports nutrition, maltodextrin is often used to make isotonic drinks or high-energy gels, usually in combination with fructose .

The polysaccharide maltodextrin has a high glycemic index , but offers the following advantages compared to shorter-chain carbohydrates such as cane , malt or grape sugar :

When supplied with the same energy ( physiological calorific value ), maltodextrin has a much lower osmolarity , so it binds less water to itself. This makes it easier to drink even in a state of physical dehydration (“it doesn't stick that way”). In the intestine, however, the lower osmolarity no longer plays an essential role, since longer-chain carbohydrates are split for absorption in the digestive tract and thus become shorter-chain.
Maltodextrin is tasteless. Short-chain carbohydrates are usually perceived as unpleasantly sweet when larger quantities are consumed.

Because of these two points, it can be easier to get the same nutritional energy from maltodextrin than from shorter-chain carbohydrates.

Individual evidence

↑ entry to maltodextrin in ChemBlink , accessed on February 25 2011th
↑ This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.
↑ ^a ^b ^c Entry on maltodextrins. In: Römpp Online . Georg Thieme Verlag, accessed on August 3, 2015.

[1] try to maltodextrin in ChemBlink , accessed on February 25 2011th

[NV-2] This substance has either not yet been classified with regard to its hazardousness or a reliable and citable source has not yet been found.

[RömppOnline-3] Entry on maltodextrins. In: Römpp Online . Georg Thieme Verlag, accessed on August 3, 2015.