CAS No: 9050-36-6
Chemical Name: ----
Molecular Formula: [Cx(H2O)y)]n (y = x - 1)
Molecular Weight: ----
Chemical Structural:

Maltodextrins is a low or no sweet nutritive saccharide polymer that consists of D-glucose units linked primarily by (alpha)-1,4 bonds and that has a dextrose equivalent (DE) of less than 20. It is prepared by partial hydrolysis of starch with safe and suitable acids and/or enzymes. It is a mixture of glucose, maltose (two glucose units), oligosaccharides, and polysaccharides. In food industry usually refer to corn-based maltodextrin which is found as a creamy-white hygroscopic powder. Corn-based maltodextrin is safe for patients with celiac disease to consume moderately since it is gluten-free, it does not contain proteins from wheat, barley, oats or rye. Maltodextrin is more easily digested than some other forms of carbohydrates.
Maltodextrin acts as dispersing aids, flavor carriers, bulking agents, humectants, viscosifiers and other functional ingredients. It is used widely in food - from dry mixes to fillings and sauces to beverages.

Standards: inner standard
Packing: 25kg / paper bag
Storage: Keep container tightly closed. Keep in a cool, dry, well-ventilated place.