Maltodextrin CAS 9050-36-6

There’s nothing we can’t do with maltodextrin!

On request we can also produce Maltodextrin DE 6 or DE 8 as well as other modifications.

“DE” is an indication of the percentage of dextrose in the product. The products with lower numbers are mostly used in the preparation of sauces to thicken them. Maltodextrin with a higher percentage of dextrose is mostly used for sports nutrition, food and baby food.

Synonyms: 

Maltodextrin; Dextrin on sepharose; Dextrin Type I; Dextrin Type II; Dextrin Type III; Dextrin Type IV; Dextrin 10

1. What is maltodextrin?

Maltodextrin consists of two components and reflects in its name. It is a combination of maltose (malt sugar) and dextrose (grape sugar). Maltodextrin is therefore a sugar. Despite this, it is hardly sweet and has properties similar to those of dextrose. It is absorbed by the body very quickly and converted into energy.

Maltodextrin is a mixture of different carbohydrates: monomers (simple sugars), dimers (double sugars), oligomers (short-chain multiple sugars), and polymers (long-chain multiple sugars). Maltodextrin is a disaccharide and is formed by partial hydrolysis, with enzymes splitting the sugar components of starch.

biolla maltodextrin is a white, almost tasteless powder. biolla has a brown variety of maltodextrin that is more suitable for some areas of use.

biolla maltodextrin is made from corn starch. It has a very low osmolarity. Nevertheless, biolla maltodextrin can be easily dissolved in water. Due to these properties and the highest organic quality, biolla maltodextrin is very popular as an additive in food, medicines, athletes, and baby food.

2. Where does maltodextrin come from?

biolla maltodextrin is made from corn starch. The starch is converted into a disaccharide-monosaccharide mixture and then processed into maltodextrin.

Maltodextrin is a complex carbohydrate that provides the body with energy. It is quickly absorbed by the body and can therefore be a good supplement when exercising.

biolla maltodextrin can be used in many food industries, but it is particularly widely used in the production of sweets, beverages, and sports nutrition. Maltodextrin is often used as a sugar substitute or thickening agent.

3. Usage

biolla maltodextrin is absorbed by the body very quickly and thus provides energy fast. It is broken down into its components very promptly in the body and is therefore very well absorbed.

biolla maltodextrin is very commonly put in food and beverage production to enhance the sweet taste or to provide energy to the body. In foods and beverages, maltodextrin is often used as a sweetener or energizer. It’s a popular addition to sports drinks because it quickly provides energy to the body. biolla maltodextrin can be found in many finished products, sweets, and baked goods as a stabilizer or thickening agent. biolla maltodextrin is also widely used in diabetic foods because it doesn’t allow the blood sugar level to rise too much compared to other sweet alternatives.

In medicines, biolla maltodextrin is often used as a tablet or capsule. It can also be found as an ingredient in cough syrups.

In cosmetics, as a moisturizing agent in creams and lotions.

The baby food industry also relies a lot on biolla maltodextrin.

4. Technological properties of Maltodextrin

• Carbohydrate component
• Natural sweetener
• Thickener
• Filler
• Anti-crystallizer
• Energy source
• Sweetness regulator
• Solvent
• Moulding agent

Molecular weight: 180.15588 g/mole
Molecular formula: C6H12O6 (C6nH(10n+2)O(5n+1))
UPAC identifier: (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal
CAS registration number: 9050-36-6
EC number: 232-675-4
MDL number: MFCD00081554

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