Chemical Properties
White powder or solution from partial
hydrolysis of wheat or corn starch.
Description
Maltodextins are purified, concentrated, nonsweet, nutritive carbohydrates made by hydrolyzing com starch. It occurs as a white,
slightly hygroscopic powder, as granules of similar description, or
as a clear to hazy solution in water. Powders or granules are freely
soluble or readily dispersible in water.
A solution of maltodextrin is characterized by a bland flavor,
smooth mouthfeel, and short texture, and can partially or totally
replace fat in a variety of formulations. Maltodextrins can also be
used to replace fats in extruded high fiber cereals and snacks. Theyare currently used commercially for fat replacement in salad dressings, dips, margarine, and frozen desserts. As fat replacers, maltodextrins furnish only four calories per gram, while fats furnish
nine calories per gram.
Production Methods
Maltodextrin is prepared by heating and treating starch with acid
and/or enzymes in the presence of water. This process partially
hydrolyzes the starch, to produce a solution of glucose polymers of
varying chain length. This solution is then filtered, concentrated,
and dried to obtain maltodextrin.
General Description
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.
Pharmaceutical Applications
Maltodextrin is used in tablet formulations as a binder and diluent
in both direct-compression and wet-granulation or agglomeration
processes. Maltodextrin appears to have no adverse effect on
the rate of dissolution of tablet and capsule formulations;
magnesium stearate 0.5–1.0% may be used as a lubricant. It has
been used as a carrier in a spray-dried redispersible oil-in-water
emulsion to improve the bioavailability of poorly soluble drugs.Maltodextrin may also be used as a tablet film former in aqueous
film-coating processes. Maltodextrin grades with a high DE value
are particularly useful in chewable tablet formulations.
Maltodextrin may also be used in pharmaceutical formulations
to increase the viscosity of solutions and to prevent the crystallization
of syrups. Therapeutically, maltodextrin is often used as a
carbohydrate source in oral nutritional supplements because
solutions with a lower osmolarity than isocaloric dextrose solutions
can be prepared. At body osmolarity, maltodextrin solutions
provide a higher caloric density than sugars.
Maltodextrin is also widely used in confectionery and food
products, as well as personal care applications.
Safety
Maltodextrin is a readily digestible carbohydrate with a nutritional
value of approximately 17 kJ/g (4 kcal/g). In the USA, it is generally
recognized as safe (GRAS) as a direct human food ingredient at
levels consistent with current good manufacturing practices. As an
excipient, maltodextrin is generally regarded as a nonirritant and
nontoxic material.
storage
Maltodextrin is stable for at least 1 year when stored at a cool
temperature (<30°C) and less than 50% relative humidity.
Maltodextrin solutions may require the addition of an antimicrobial
preservative.
Maltodextrin should be stored in a well-closed container in a
cool, dry place.
Incompatibilities
Under certain pH and temperature conditions maltodextrin may
undergo Maillard reactions with amino acids to produce yellowing
or browning. Incompatible with strong oxidizing agents.
Regulatory Status
GRAS listed. Included in the FDA Inactive Ingredients Database
(oral tablets and granules). Included in nonparenteral medicines
licensed in the UK. Included in the Canadian List of Acceptable
Non-medicinal Ingredients.
