Maltodextrin

Maltodextrin is a polysaccharide that is used as a food additive. Maltodextrin is easily digestible and is either sweet or almost flavorless. It is commonly used in sodas and candy.

Maltodextrin can be enzymatically derived from any starch by partial hydrolysis.

Maltodextrin consists of D -glucose units connected in chains of variable length. Maltodextrin is typically composed of a mixture of chains that vary from three to seventeen glucose units long.
 * __Structure:__**

More info: Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually [|corn] ; in Europe, it is commonly [|wheat]. While wheat-derived maltodextrin may cause concern for individuals suffering from [|gluten] intolerance, maltodextrin is such a highly processed ingredient that the majority of the protein is removed, rendering it effectively gluten-free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten-free
 * It has less calories than sugar.
 * It can be more easily digested than some carbohydrates.

=Interesting Fact= Anyone who wants to watch their intake of carbohydrates or sugar will find that maltodextrin is a very helpful substance to have around the house. Whether using maltodextrin to sweeten liquids, or to help thicken a broth or gravy for a casserole, or just as a way to add a little sweetness without the calories, maltodextrin is an inexpensive and safe way to get the taste you want. You can have the sweet taste and not have to be concerned about many of the health risks associated with artificial sweeteners.


 * ~ Properties ||
 * [|Molecular formula] || C6//n//H(10//n//+2)O(5//n//+1) ||
 * [|Molar mass] || variable ||
 * Appearance || white powder ||
 * [|Solubility] in [|water] || Freely soluble or readily dispersible in water [|[1]] ||
 * [|Solubility] || slightly soluble to insoluble in anhydrous alcohol [|[1]] ||

Production
Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually [|corn] ; in Europe, it is commonly [|wheat]. While wheat-derived maltodextrin may cause concern for individuals suffering from [|gluten] intolerance, maltodextrin is such a highly processed ingredient that the majority of the protein is removed, rendering it effectively gluten-free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten-free. [|[3]] Maltodextrin is sometimes used in beer brewing to increase the [|specific gravity] of the final product. [|[4]] This improves the [|mouthfeel] of the beer and reduces the dryness of the drink. Maltodextrin is not fermented by the yeast and has no flavor.