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maltodextrin

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CAS Number: 9050-36-6
Other(deleted CASRN):104859-39-4
ECHA EC Number:232-940-4
FDA UNII: 7CVR7L4A2D
MDL:MFCD00146679
XlogP3-AA:-6.90 (est)
Formula:unspecified
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:carrier solvents, encapsulating agent for food additives, flavorings, stabilizers and absorbents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
PubMed:Search
NCBI:Search
FDA Mainterm (SATF):9050-36-6 ; MALTODEXTRIN
FDA Regulation:
FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1444 Maltodextrin.
 
Physical Properties:
Appearance:white powder (est)
Assay: 92.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 865.16 °C. @ 760.00 mm Hg (est)
Flash Point: 891.00 °F. TCC ( 477.00 °C. ) (est)
logP (o/w): -4.673 (est)
 
Organoleptic Properties:
Odor Strength:none
Odor Description:at 100.00 %. odorless
Taste Description: tastless
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: absorbents
binding agents
emulsion stabilisers
film formers
hair conditioning
skin conditioning
 
Suppliers:
ABITEC
Captex 50 Powder
ADM
CLINTOSE® CR 18
Flavor: characteristic
Clintose® CR 18 maltodextrins is a non-sweet, nutritive saccharide that is produced as a white, odorless powder. This specialty product has a multitude of functional properties and can be utilized in a wide range of applications. Some of the properties which make ADM's Maltodextrins highly versatile are low sweetness, binding properties, solubility, nonhygroscopic, crystal growth inhibition, low browning tendency, viscosity/bodying agent, freezing point control, low osmotic pressure and film forming properties.
ADM
CLINTOSE® CR10
Flavor: characteristic
Clintose CR 10 ADM's 10 D.E. Maltodextrin is a non-sweet, nutritive saccharide that is produced as white, odorless powder. This specialty product has a multitude of functional properties and can be utilized in a wide range of applications. Some of the properties which make ADM's Maltodextrins highly versatile are low sweetness, binding properties, solubility, nonhygroscopic, crystal growth inhibition, low browning tendency, viscosity/body agent, freezing point control, low osmotic pressure and film forming properties.
ADM
CLINTOSE® CR15
Flavor: characteristic
Clintose CR 15 ADM's 15 D.E. Maltodextrin is a non-sweet, nutritive saccharide that is produced as a white, odorless powder. This specialty product has a multitude of functional properties which can be utilized in a wide range of applications. Some of the properties which make ADM's Maltrodextrins highly versatile are low sweetness, binding properties, solubility, nonhygroscopic, crystal growth inhibition, low browning tendency, viscosity/bodying agent, freezing point control, low osmotic pressure and film forming properties.
ADM/Matsutani
Fibersol®-2
Flavor: tasteless
Fibersol®-2 digestion-resistant maltodextrin is a soluble corn fiber that acts as a low-calorie bulking agent containing 90 percent dietary fiber. It can be used with minimal formulation adjustments in a variety of food applications to maintain or improve a product’s desired attributes. Even at significant levels, Fibersol®-2 doesn’t affect taste or viscosity. Fibersol®-2, digestion resistant maltodextrin, is a spray-dried powder produced by a proprietary method of controlled enzymatic hydrolysis of cornstarch. It has numerous starch linkages that remain undigested by enzymes of the human digestive tract. It has been recognized as GRAS (generally recognized as safe) by the Food and Drug Administration and certified Kosher and Pareve by the Orthodox Union. A variety of functional, physical, and sensory attributes of Fibersol®-2, digestion resistant maltodextrin, will bring opportunities to food and beverage applications.
ADM/Matsutani
Fibersol®-2AG
Flavor: tasteless
Fibersol®-2 AG, digestive resistant maltodextrin, a soluble corn fiber, has been specially designed for applications in which rapid dispersion and quick dissolution are key for final product success. Fibersol®-2 AG is an agglomerated form of digestive resistant maltodextrin and is ideal in specialized applications. Fibersol®-2 AG is a spray-dried powder produced by the pyrolysis and controlled enzymatic hydrolysis of cornstarch. Fibersol®-2 AG, digestion resistant maltodextrin, analytically and nutritionally meets the definition of dietary fiber for nutrition labeling purposes, as published by the American Association of Cereal Chemists (AACC) and proposed by the National Academy of Sciences (NAS). It is GRAS as maltodextrin, free flowing, readily dispersible in water, and produces a totally soluble, clear solution. With no inherent flavor of its own, Fibersol®-2 AG provides a variety of physical and sensory functionality to foods and beverages, and several physiological benefits when consumed.
Allan Chemical
Maltodextrin
Austrade
Maltodextrin
Flavor: characteristic
Maltodextrins are derived by partial hydrolysis of corn (maize), waxy maize or potato starch and are actually not sweet and not fermentable.
BOC Sciences
For experimental / research use only.
Maltodextrin - dextrose equivalent 10-15
Cargill, Inc.
Maltodextrin
Flavor: characteristic
Cargill Dry MD™ Maltodextrin Spray-dried maltodextrin obtained by enzymatic conversion of common corn starch. At DE levels of 5 to 18, they provide good solubility, bland flavor and low sweetness, essentially no hygroscopicity, reduced browning and carbohydrate source and cost optimization. Maltodextrins are an ideal bulking agent and liquid spice carrier.
ECSA Chemicals
MALTODEXTRIN 18-20 ORGANIC
ECSA TRADE THE MOST UPDATED FINANCIAL PUBLICATION ON THE WORLD OF CHEMISTRY
ECSA Chemicals
MALTODEXTRIN DE 12.5-15.5 (C*PHARMDRY 01982)
ECSA Chemicals
MALTODEXTRIN DE 16-19.9 (C*DRY MD 01915)
ECSA Chemicals
MALTODEXTRIN DE 16-19.90
ECSA Chemicals
MALTODEXTRIN DE 5
ECSA Chemicals
MALTODEXTRINE DE 12-16 (C*DRY A 01314)
ECSA Chemicals
MALTODEXTRINE DE 12-16 (C*DRY MD 01910)
ECSA Chemicals
MALTODEXTRINE DE 20
Foodchem International
Maltodextrin
Glentham Life Sciences
Maltodextrin
Graham Chemical
Maltodextrin
Indenta Group
Maltodextrin
Indis NV
For experimental / research use only.
Maltodextrin
Ingredion
N-DULGE® SA1
Ingredion
NOVATION® Indulge 3320
Odor: characteristic
Use: Clean label texture system for cultured dairy products, dips, spreads.
Ingredion
NOVATION® Indulge 3340
Odor: characteristic
Use: Clean label texture system for cultured dairy products and dairy desserts.
Ingredion
PASELLI™ EXCEL
Odor: characteristic
Use: A Specialty Potato Maltodextrin, provides enhanced mouthfeel and creaminess in reduced casein non-dairy creamers while maintaining opacity.
Kraft Chemical
Malto Dextrin
Prinova
Maltodextrin
Qingdao Dacon Trading
Maltodextrin
Rainbow Chemical
Maltodextrin food grade
Sigma-Aldrich: Aldrich
For experimental / research use only.
Maltodextrin, dextrose equivalent 4.0-7.0
sds
Sinofi Food Ingredients
Maltodextrin
Flavor: characteristic
Dairy Products, Confections, Yogurt, Soft Drink, Beverage Powder, Infant Formula Food, Instant Coffee, Chai Tea, Ice Cream, Puddings, Pharmaceutical, Canned Fruits, Juices, Frozen Products, Sausage, Flavor Enhancer, Carrier, Bulking agent, Absorbent, Crystallization Inhibitor, Texturizer, Anticaking Agent.
SunOpta
Maltodextrins & Organic Sweeteners
Flavor: characteristic
Maltodextrins & Organic Sweeteners SunOpta™ organic maltodextrins and sweeteners are developed with the specific performance characteristics required for baking, cereal and frozen food applications. Produced from corn and rice, they meet the strict standards of the USDA's National Organic Program.
Tianjin Talent Chemical
Maltodextrin
United International
Maltodextrin Nat.
Vigon International
SYMOAT PLUS
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
carrier solvents, encapsulating agent for food additives, flavorings, stabilizers and absorbents
Recommendation for maltodextrin usage levels up to:
 not for fragrance use.
 
Recommendation for maltodextrin flavor usage levels up to:
 not for flavor use.
 
Safety References:
ClinicalTrials.gov:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):9050-36-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
(3R,4S,5S,6R)-2-[(2R,3S,4R,5R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
Chemidplus:0009050366
 
References:
 (3R,4S,5S,6R)-2-[(2R,3S,4R,5R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
Canada Domestic Sub. List:9050-36-6
Pubchem (sid):135020741
 
Other Information:
FDA Substances Added to Food (formerly EAFUS):View
KEGG (GenomeNet):C00897
HMDB (The Human Metabolome Database):HMDB06857
FooDB:FDB016133
Export Tariff Code:3505.10.0010
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
grades: technical; fcc
 
Potential Blenders and core components note
None Found
 
Potential Uses:
 absorbents
 binding agents
 emulsion stabilisers
 film formers
 
Occurrence (nature, food, other):note
 found in nature
 
Synonyms:
 arabix 7
 avedex W 15
 farinex CO 2
 fibersol 2
 fibersol 2(E)
 fortodex
 maldex 15
(3R,4S,5S,6R)-2-[(2R,3S,4R,5R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
 symoat plus
 

Articles:

PubMed:Effects of different encapsulation agents and drying process on stability of betalains extract.
J-Stage:Energy Value Evaluation of Hydrogenated Resistant Maltodextrin
PubMed:Analysis of blocking of flavor-preference conditioning based on nutrients and palatable tastes in rats.
PubMed:Maltodextrin and fat preference deficits in "taste-blind" P2X2/P2X3 knockout mice.
PubMed:The effect of fat replacers on batter and cake properties.
PubMed:Emulsification properties of a novel hydrocolloid (Angum gum) for d-limonene droplets compared with Arabic gum.
PubMed:Indirect color prediction of amorphous carbohydrate melts as a function of thermal history.
PubMed:Metabolic regulation of brain response to food cues.
PubMed:Sensory-specific appetition: Postingestive detection of glucose rapidly promotes continued consumption of a recently encountered flavor.
PubMed:The effects of six weeks of supplementation with multi-ingredient performance supplements and resistance training on anabolic hormones, body composition, strength, and power in resistance-trained men.
PubMed:Flavor avoidance learning based on missing calories but not on palatability reduction.
PubMed:Cue interactions in flavor preference learning: a configural analysis.
PubMed:Rational development of taste masked oral liquids guided by an electronic tongue.
PubMed:Effect of feed liquid temperature on the structural morphologies of d-limonene microencapsulated powder and its preservation.
PubMed:Learned avoidance of flavors signaling reduction in a nutrient.
PubMed:Chitosan coating improves retention and redispersibility of freeze-dried flavor oil emulsions.
PubMed:Effect of osmotic dehydration and vacuum-frying parameters to produce high-quality mango chips.
PubMed:Microstructural analysis of conditioned and unconditioned responses to maltodextrin.
PubMed:Context conditional flavor preferences in the rat based on fructose and maltodextrin reinforcers.
PubMed:Differential hedonic, sensory and behavioral changes associated with flavor-nutrient and flavor-flavor learning.
PubMed:Insular cortex lesions fail to block flavor and taste preference learning in rats.
PubMed:Comparison of nutritive and nonnutritive stimuli in intestinal and oral conditioned taste aversion paradigms.
PubMed:Reinforcer devaluation in palatability-based learned flavor preferences.
PubMed:Critical role of amygdala in flavor but not taste preference learning in rats.
PubMed:Identification of potent odorants formed during the preparation of extruded potato snacks.
PubMed:Flavor preferences conditioned by intragastric nutrient infusions in food restricted and free-feeding rats.
PubMed:Encapsulation of shiitake (Lenthinus edodes) flavors by spray drying.
PubMed:Flavor preferences conditioned in C57BL/6 mice by intragastric carbohydrate self-infusion.
PubMed:Perception of melting and flavor release of ice cream containing different types and contents of fat.
PubMed:Release characteristics of flavor from spray-dried powder in boiling water and during rice cooking.
PubMed:Selective effects of vagal deafferentation and celiac-superior mesenteric ganglionectomy on the reinforcing and satiating action of intestinal nutrients.
PubMed:Ethanol flavor preference conditioned by intragastric carbohydrate in rats.
PubMed:Area postrema lesions impair flavor-toxin aversion learning but not flavor-nutrient preference learning.
PubMed:Conditioned flavor preference and aversion: role of the lateral hypothalamus.
PubMed:Cyclodextrin encapsulation to prevent the loss of l-menthol and its retention during drying.
PubMed:Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products.
PubMed:Effect of ultrasound emulsification on cheese aroma encapsulation by carbohydrates.
PubMed:Differential reinforcing and satiating effects of intragastric fat and carbohydrate infusions in rats.
PubMed:Learned suppression of intake based on anticipated calories: cross-nutrient comparisons.
PubMed:Stimulus specificity in flavor acceptance learning.
PubMed:Abdominal vagotomy does not block carbohydrate-conditioned flavor preferences in rats.
PubMed:Stimulation of fluid intake by maltodextrins and starch.
PubMed:[Development and optimization of an isotonic sports drink].
PubMed:Sucrose and fructose have qualitatively different flavors to rats.
PubMed:Glucose polymer taste is not unitary for rats.
PubMed:Conditioned flavor preferences in young children.
 
Notes:
Nonsweet nutritive food additive used as a reduced calorie fat replacement. Also used as a stabiliser, thickener and encapsulating agent in food products Maltodextrin is a polysaccharide that is used as a food additive. It is hydrolysate produced from starch and is usually found as a creamy-white hygroscopic spraydried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.
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