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Dextrin from maize starch

Name: Dextrin from maize starch
Brand: SIGMA

Synonym(s):

Maltodextrin

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About This Item

CAS Number:

9050-36-6

EC Number:

232-940-4

MDL number:

MFCD00146679

UNSPSC Code:

12352201

NACRES:

NA.25

biological source

maize

Quality Level

100

description

dextrose equivalent 8.0 - 15.0

form

powder

impurities

≤0.5% sulfated ash

color

white

mp

240 °C ((464 °F ))

storage temp.

room temp

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

InChI key

GZCGUPFRVQAUEE-SLPGGIOYSA-N

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Related Categories

Carbohydrates for Biochemical Research

Application

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).

Other Notes

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

WGK

WGK 1

Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Maillard-conjugate based core-shell co-assemblies for nanoencapsulation of hydrophobic nutraceuticals in clear beverages.

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

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)

Structural and thermodynamic features of covalent conjugates of sodium caseinate with maltodextrins underlying their functionality.

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

Maltodextrin: a novel excipient used in sugar-based orally disintegrating tablets and phase transition process.

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

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)

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