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31410

Sigma-Aldrich

Dextrin from maize starch

Sinónimos:

Maltodextrin

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About This Item

Número de CAS:
9050-36-6
Número CE:
232-940-4
Número MDL:
MFCD00146679
Código UNSPSC:
12352201
NACRES:
NA.25
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origen biológico

maize

Nivel de calidad

100

descripción

dextrose equivalent 8.0 - 15.0

Formulario

powder

impurezas

≤0.5% sulfated ash

color

white

mp

240  °C ((464 °F ))

temp. de almacenamiento

room temp

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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Aplicación

Maltodextrin, a polymer chain composed of D-glucose units linked by α (1,4) bonds, is used in the development of encapsulation and nanencapsulation vehicles for use in the food industry. Maltodextrin is used as a protein Maillard-induced conjugation agent for improved solubility and foaming activity. As a sugar-matrix forming agent, maltodextrin is used in the development of orally disintegrating tablets (ODT).

Otras notas

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

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
BCCM4116
BCCL2333
BCCH5946
BCCD8939
BCBX2174

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Development and optimization of lyophilized orally disintegrating tablets using factorial design.
Ahmed IS, Shamma RN, Shoukri RA.
Pharmaceutical Development and Technology, doi: 10-doi: 10 (2011)
Evaluation of rapidly disintegrating tablets manufactured by phase transition of sugar alcohols.
Kuno Y, Kojima M, Ando S, Nakagami H.
J. Controlled Release, 105, 16-22 (2005)
N V Grigorovich et al.
Food & function, 3(3), 283-289 (2011-12-14)
The sodium caseinate (SCN)-maltodextrin (MD) covalent conjugates were prepared by a food-grade process involving the first step of the Maillard reaction. The covalent conjugates were prepared with different weight ratios of biopolymers (R(MD : SCN) = 0.4; 1; 2; 5) in the
Yosra Shaaban R Elnaggar et al.
AAPS PharmSciTech, 11(2), 645-651 (2010-04-21)
The recent challenge in orally disintegrating tablets (ODT) manufacturing encompasses the compromise between instantaneous disintegration, sufficient hardness, and standard processing equipment. The current investigation constitutes one attempt to fulfill this challenge. Maltodextrin, in the present work, was utilized as a
Gilad Markman et al.
Food & function, 3(3), 262-270 (2011-12-24)
Maillard reaction based protein-polysaccharide conjugates (PPC) are typically better emulsifiers than the proteins used to form them. Such conjugates have been proposed as encapsulation agents, but their potential as nanoencapsulation agents in clear beverages has not yet been proposed. In
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Contenido relacionado

Dextran and Polysaccharides Overview

Dextrans are polysaccharides with molecular weights ≥1,000 Dalton, featuring a linear backbone of α-linked d-glucopyranosyl repeating units.

Dextran and Polysaccharides Overview

Dextrans are polysaccharides with molecular weights ≥1,000 Dalton, featuring a linear backbone of α-linked d-glucopyranosyl repeating units.

Dextran and Polysaccharides Overview

Dextrans are polysaccharides with molecular weights ≥1,000 Dalton, featuring a linear backbone of α-linked d-glucopyranosyl repeating units.

Dextran and Polysaccharides Overview

Dextrans are polysaccharides with molecular weights ≥1,000 Dalton, featuring a linear backbone of α-linked d-glucopyranosyl repeating units.

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