Maltodextrin

IUPAC Name	: (2R,3S,4R,5R)-2,3,4,5,6-Pentahydroxyhexanal;hydrate
Cas Number	: 9050-36-6
HS Code	: 3505.10.10
Formula	: (C₆H₁₀O₅)n

Basic Info

Appearance Name	: Fine White Powder
Common Names	: Maltodextrin
Packaging	: 25 kg HDPE bag, 15 kg paper bags / 1 ton jumbo bags

Industry

Food Ingredients

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Technical Document

About Maltodextrin

Maltodextrin is a type of carbohydrate that is commonly used as a food ingredient. It is made from corn, potatoes, or rice and is processed to break down the starch into smaller, soluble molecules. It is a white, tasteless powder that is easily digestible and has a high glycemic index, which means it is quickly broken down into glucose in the body and can cause a rapid increase in blood sugar levels. It is often used as a thickener, filler, or sweetener in processed foods and a carbohydrate source for sports supplements and energy drinks.

Manufacturing Process

The manufacturing process of maltodextrin typically involves the following steps:

Raw Material Preparation: The starting material, usually corn, potatoes, or rice, is cleaned and prepared for processing.
Starch Hydrolysis: The starch is treated with enzymes or acids to break down the long chain of glucose molecules into shorter chains.
Filtering and Concentration: The resulting solution is then filtered to remove impurities, and the concentration of maltodextrin is increased through evaporation or spray drying.
Drying and Grinding: The concentrated maltodextrin solution is dried to remove any remaining moisture and ground into a fine powder.
Quality Control: The final product is tested for quality and purity and is packaged for distribution.

About Maltodextrin

Manufacturing Process

The manufacturing process of maltodextrin typically involves the following steps:

Raw Material Preparation: The starting material, usually corn, potatoes, or rice, is cleaned and prepared for processing.
Starch Hydrolysis: The starch is treated with enzymes or acids to break down the long chain of glucose molecules into shorter chains.
Filtering and Concentration: The resulting solution is then filtered to remove impurities, and the concentration of maltodextrin is increased through evaporation or spray drying.
Drying and Grinding: The concentrated maltodextrin solution is dried to remove any remaining moisture and ground into a fine powder.
Quality Control: The final product is tested for quality and purity and is packaged for distribution.