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Merck
CN

419699

Sigma-Aldrich

麦芽糊精

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别名:
MLD
CAS号:
EC 号:
MDL编号:
UNSPSC代码:
12162002
NACRES:
NA.23

生物来源

corn kernels

质量水平

描述

dextrose equivalent 16.5 - 19.5

形式

powder

mp

240 °C (dec.) (lit.)

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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一般描述

麦芽糊精是可归为糖类的聚合糖。可通过淀粉的酶解或酸解产生。纯化和喷雾干燥后的成品可用于各种食饮产品,作为良好的食品能量来源(16 kJ/g)。

应用

  • Formulation and characterization of catechin-loaded proniosomes for food fortification.: This study investigates the use of maltodextrin in the formulation of catechin-loaded proniosomes, highlighting its potential in food fortification applications. The results suggest significant benefits in terms of stability and bioavailability of catechins when encapsulated in proniosomes using maltodextrin (Shruthi et al., 2021).
  • Impact of excipient choice on the aerodynamic performance of inhalable spray-freeze-dried powders.: This research explores how different excipients, including maltodextrin, affect the aerodynamic performance of spray-freeze-dried powders for inhalation. The findings emphasize the critical role of excipient selection in optimizing drug delivery efficiency (Wanning et al., 2020).
  • Influence of spray drying on the stability of food-grade solid lipid nanoparticles.: The study examines the impact of spray drying on the stability of solid lipid nanoparticles, with maltodextrin serving as a stabilizer. The results indicate that maltodextrin effectively enhances the stability and shelf life of these nanoparticles in food applications (Salminen et al., 2019).
  • The effect of binary mixture composition and magnesium stearate concentration on the Hiestand Tableting Indices and other related mechanical properties.: This article investigates the mechanical properties of tablet formulations, focusing on the role of maltodextrin in binary mixtures. The study provides insights into the optimization of tablet formulations for improved mechanical strength and performance (Likitlersuang et al., 2007).
  • The 3D model: explaining densification and deformation mechanisms by using 3D parameter plots.: This paper presents a comprehensive model to explain the densification and deformation mechanisms in tablet formulations, using maltodextrin as a case study. The 3D parameter plots offer a detailed understanding of the compaction behavior of pharmaceutical excipients (Picker, 2004).

WGK

WGK 1

闪点(°F)

Not applicable

闪点(°C)

Not applicable

个人防护装备

Eyeshields, Gloves, type N95 (US)


分析证书(COA)

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  1. Which document(s) contains shelf-life or expiration date information for a given product?

    If available for a given product, the recommended re-test date or the expiration date can be found on the Certificate of Analysis.

  2. How do I get lot-specific information or a Certificate of Analysis?

    The lot specific COA document can be found by entering the lot number above under the "Documents" section.

  3. How do I find price and availability?

    There are several ways to find pricing and availability for our products. Once you log onto our website, you will find the price and availability displayed on the product detail page. You can contact any of our Customer Sales and Service offices to receive a quote.  USA customers:  1-800-325-3010 or view local office numbers.

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

    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. 

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

    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.

  6. My question is not addressed here, how can I contact Technical Service for assistance?

    Ask a Scientist here.

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)
Nutrition, health, and regulatory aspects of digestible maltodextrins
Hofman DL, et al.
Critical Reviews in Food Science and Nutrition, 56(12), 2091-2100 (2016)
A E Nikitkova et al.
Molecular oral microbiology, 27(4), 284-294 (2012-07-05)
Streptococcus gordonii is a common oral commensal bacterial species in tooth biofilm (dental plaque) and specifically binds to salivary amylase through the surface exposed amylase-binding protein A (AbpA). When S. gordonii cells are pretreated with amylase, amylase bound to AbpA
S Hunter Walker et al.
Journal of the American Society for Mass Spectrometry, 24(9), 1376-1384 (2013-07-19)
The Individuality Normalization when Labeling with Isotopic Glycan Hydrazide Tags (INLIGHT) strategy for the sample preparation, data analysis, and relative quantification of N-linked glycans is presented. Glycans are derivatized with either natural (L) or stable-isotope labeled (H) hydrazide reagents and
W Boos et al.
Microbiology and molecular biology reviews : MMBR, 62(1), 204-229 (1998-04-08)
The maltose system of Escherichia coli offers an unusually rich set of enzymes, transporters, and regulators as objects of study. This system is responsible for the uptake and metabolism of glucose polymers (maltodextrins), which must be a preferred class of

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