Maltodextrin Food grade
Maltodextrin food grade is a white or nearly white,
free-flowing, hygroscopic powder obtained by the partial hydrolysis of starch,
typically from corn, wheat, or rice. It consists of glucose polymers of varying
chain lengths and is classified based on its dextrose equivalent (DE),
generally below 20. In food & beverage applications, Maltodextrin is widely
used as a filler, binder, stabilizer, and carrier of powders product for
reconstitution. It is also used in oral nutritional supplements and
controlled-release formulations due to its excellent solubility, bland taste,
and compatibility with the formulation.
Specification for Maltodextrin
- Description:
White or almost white, free-flowing powder; odorless or almost odorless;
slightly sweet or practically tasteless.
- Solubility:
Freely soluble in water; practically insoluble in ethanol (96%).
- Identification:
- Chemical
Tests: Confirms presence of glucose polymers.
- Infrared
Spectroscopy: Matches standard spectrum.
- Appearance
of Solution: Clear and not more intensely colored than reference
solution Y6 (typically 10% w/v solution).
- pH
(10% solution): Typically, between 4.5 and 7.0.
- Loss
on Drying: Not more than 6.0%.
- Sulphated
Ash: Not more than 0.6%.
- Dextrose
Equivalent (DE): Typically, <20, as specified by manufacturer or
usage.
- Heavy
Metals: Not more than 5 ppm.
- Microbial
Contamination:
- Total
aerobic microbial count: ≤1000 CFU/g
- Total
combined yeast/moulds count: ≤100 CFU/g
- Escherichia
coli and Salmonella: Absent in specified amount.