Maltodextrin
Maltodextrins are carbohydrates used as ingredients in processed foods. Like all polysaccharides, they are white solids. They are derived from various plant starch sources using several different manufacturing processes. Maltodextrins can be classified as digestible or non-digestible (or digestion-resistant maltodextrin). These two different forms are also identified as non-fermentable or fermentable dietary fiber, respectively.
| Identifiers | |
|---|---|
| ChemSpider |
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| ECHA InfoCard | 100.029.934 |
| EC Number |
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| UNII | |
CompTox Dashboard (EPA) |
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| Properties | |
| C6nH(10n+2)O(5n+1) | |
| Molar mass | Variable |
| Appearance | White powder |
| Free soluble or readily dispersible in water | |
| Solubility | Slightly soluble to insoluble in anhydrous alcohol |
| Hazards | |
| NFPA 704 (fire diamond) | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references | |
Ordinarily, maltodextrin is broken down by digestive enzymes in humans. One manufacturing process intentionally rearranges starch molecules in a way that makes maltodextrin resistant to digestion. Consumption of digestion-resistant maltodextrin is associated with potential improvement of biomarkers for diseases associated with metabolic syndrome. Digestion-resistant maltodextrin is produced worldwide for use in foods as a fiber additive.
The use of the same generic name for different products that have potentially different health effects may be confusing for consumers.