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Merck

419680

Sigma-Aldrich

Maltodextrin

Sinónimos:

MLD

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About This Item

Número de CAS:
Número CE:
Número MDL:
Código UNSPSC:
12162002
NACRES:
NA.23
En este momento no podemos mostrarle ni los precios ni la disponibilidad

origen biológico

corn

Nivel de calidad

descripción

dextrose equivalent 15.0 - 20.0

Formulario

powder

mp

240 °C (dec.) (lit.)

cadena SMILES

O[C@@H]([C@H](O)[C@@H](O)C=O)[C@H](O)CO

InChI

1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4+,5+,6+/m0/s1

Clave InChI

GZCGUPFRVQAUEE-SLPGGIOYSA-N

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Descripción general

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.[1][2]

Aplicación

Maltodextrin can be used as a binding additive for 3D printing manufacturing.[3] It can be used as a forming agent in the preparation of soya bean sprout extract.[4]

Código de clase de almacenamiento

11 - Combustible Solids

Clase de riesgo para el agua (WGK)

WGK 1

Punto de inflamabilidad (°F)

Not applicable

Punto de inflamabilidad (°C)

Not applicable

Equipo de protección personal

Eyeshields, Gloves, type N95 (US)


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Certificados de análisis (COA)

Lot/Batch Number

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Physicochemical properties and storage stability of spray-dried soya bean sprout extract
Lee D, et al.
International Journal of Food Science and Technology, 51(8), 1869-1876 (2016)
Investigating approaches for three-dimensional printing of hydroxyapatite scaffolds for bone regeneration
Key Engineering Materials, 631(1), 306-311 (2015)
Nutrition, health, and regulatory aspects of digestible maltodextrins
Hofman DL, et al.
Critical Reviews in Food Science and Nutrition, 56(12), 2091-2100 (2016)
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
Adhikari B, et al.
Journal of Food Engineering, 62(1), 53-68 (2004)
Ayse Karadag et al.
Journal of food science, 78(2), E206-E221 (2013-01-18)
Spray drying of liposomes with conventional wall materials such as maltodextrins often yields nonfunctional powders, that is, liposomes break down during drying and rehydration. Electrostatically coating the surface of liposomes with a charged polymer prior to spray drying may help

Questions

1–5 of 5 Questions  
  1. Please what is purity of this maltodextrin?

    1 answer
    1. Unfortunately, the purity is not measured for this material. The dextrose equivalency specification range is 15 - 20%. Please see the link below to review a sample or lot-specific Certificate of Analysis:
      https://www.sigmaaldrich.com/product/aldrich/419680#product-documentation

      Helpful?

  2. What is the approximative molecular weight ?

    1 answer
    1. The molecular weight is not determined for this product. However, an approximate molecular weight for product 419680 Maltodextrin can be determined by incorporating its reported Dextrose Equivalent (DE) range of 15.0 - 20.0, based on the formula:

      DE = (Mglucose / Mn) x 100 (where Mglucose is the molecular weight of Glucose (180 g/mol) and Mn is the number average molecular weight of Maltodextrin)...

      Cf. https://ift.onlinelibrary.wiley.com/doi/full/10.1111/j.1750-3841.2008.00993.x

      ... by solving for Mn.

      The range of approximate molecular weight would be 900 - 1200 g/mol (18000 / 20 (=900) to 18000 / 15 (=1200)).

      Helpful?

  3. Is there a possibility there is free glucose in this product?

    1 answer
    1. Unfortunately, no Maltodextrin is offered without glucose at this moment.

      Helpful?

  4. What is the Department of Transportation shipping information for this product?

    1 answer
    1. Transportation information can be found in Section 14 of the product's (M)SDS.To access the shipping information for this material, use the link on the product detail page for the product.

      Helpful?

  5. How does the Dextrose Equivalent value relate to polymer size?

    1 answer
    1. Dextrose equivalency (DE) is inversely related to the size of the polymer (sugar). For example, a Maltodextrin product with a DE value of 4.0-7.0, such as product 419672, would have a larger molecular size compared to one with a value of 16.5-19.5, like product 419699.

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