Name: Maltodextrin
CAS No: Maltodextrin [9050-36-6]
BP: Maltodextrin PhEur: Maltodextrin USP-NF: Maltodextrin
Cargill Dry; C*Dry MD; C*PharmDry; Glucidex; Glucodry; Lycatab DSH; Maldex; Maldex G; Malta*Gran; maltodextrinum; Maltosweet; Maltrin; Maltrin QD; Paselli MD10 PH; Rice*Trin; Star-Dri; Tap
Maltodextrin [9050-36-6]
(C6H10O5)nH2O 900–9000 The USP32–NF27 describes maltodextrin as a nonsweet, nutritive saccharide mixture of polymers that consist of D-glucose units, with a dextrose equivalent (DE) less than 20; see also Section 18. The D-glucose units are linked primarily by a-(1!4) bonds but there are branched segments linked by a-(1!6) bonds. It is prepared by the partial hydrolysis of a food-grade starch with suitable acids and/or enzymes.
Maltodextrin is used in tablet formulations as a binder and diluent in both direct-compression and wet-granulation or agglomeration processes.(1–7) Maltodextrin appears to have no adverse effect on the rate of dissolution of tablet and capsule formulations; magnesium stearate 0.5–1.0% may be used as a lubricant. It has been used as a carrier in a spray-dried redispersible oil-in-water emulsion to improve the bioavailability of poorly soluble drugs.(8) Maltodextrin may also be used as a tablet film former in aqueous film-coating processes. Maltodextrin grades with a high DE value are particularly useful in chewable tablet formulations. Maltodextrin may also be used in pharmaceutical formulations to increase the viscosity of solutions and to prevent the crystallization of syrups. Therapeutically, maltodextrin is often used as a carbohydrate source in oral nutritional supplements because solutions with a lower osmolarity than isocaloric dextrose solutions can be prepared. At body osmolarity, maltodextrin solutions provide a higher caloric density than sugars. Maltodextrin is also widely used in confectionery and food products, as well as personal care applications.
Maltodextrin occurs as a nonsweet, odorless, white powder or granules. The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases. The USP32– NF27 states that it may be physically modified to improve its physical and functional characteristics
See Table II.
Angle of repose 35.28 for Maltrin QD M500; (5) 28.48 for Maltrin M510. (5) Density (bulk) 0.43 g/cm3 for Lycatab DSH; 0.26 g/cm3 for Maltrin QD M500; 0.51 g/cm3 for Maltrin M040; 0.54 g/cm3 for Maltrin M100; 0.57 g/cm3 for Maltrin M150; 0.61 g/cm3 for Maltrin M180; 0.30 g/cm3 for Maltrin QD M440; 0.56 g/cm3 for Maltrin M510; 0.37 g/cm3 for Maltrin QD M550; 0.40 g/cm3 for Maltrin QD M580; 0.13 g/cm3 for Maltrin M700. Density (tapped) 0.63 g/cm3 for Lycatab DSH; 0.32 g/cm3 for Maltrin QD M500; 0.54 g/cm3 for Maltrin M510. (5) Density (true) 1.419 g/cm3 ; 1.334 g/cm3 for Maltodextrin FCC; 1.410 g/cm3 for Maltrin M500; 1.425 g/cm3 for Maltrin M510. Moisture content Hygroscopicity increases as DE increases. Maltodextrin is slightly hygroscopic at relative humidities less than 50%. At relative humidities greater than 50%, the hygroscopicity of maltodextrin increases nonlinearly. NIR spectra see Figure 1. Particle size distribution Maltrin is available in various grades with different particle size distributions. For Lycatab DSH: maximum of 15% greater than 200 mm, and minimum of 80% greater than 50 mm in size. Solubility Freely soluble in water; slightly soluble in ethanol (95%). Solubility increases as DE increases. Specific surface area 0.54 m2 /g for Maltrin QD M500; 0.31 m2 /g for Maltrin M510. (5) Viscosity (dynamic) Less than 20 mPa s (20 cP) for a 20% w/v aqueous solution of Lycatab DSH. The viscosity of maltodextrin solutions decreases as the DE increases. Viscosity is 3.45 mPa s for a 20% w/v aqueous dispersion of StarDri (Tate & Lyle).
Maltodextrin is stable for at least 1 year when stored at a cool temperature (<308C) and less than 50% relative humidity. Maltodextrin solutions may require the addition of an antimicrobial preservative. Maltodextrin should be stored in a well-closed container in a cool, dry place
Under certain pH and temperature conditions maltodextrin may undergo Maillard reactions with amino acids to produce yellowing or browning. Incompatible with strong oxidizing agents.
Maltodextrin is prepared by heating and treating starch with acid and/or enzymes in the presence of water. This process partially hydrolyzes the starch, to produce a solution of glucose polymers of varying chain length. This solution is then filtered, concentrated, and dried to obtain maltodextrin.
Maltodextrin is a readily digestible carbohydrate with a nutritional value of approximately 17 kJ/g (4 kcal/g). In the USA, it is generally recognized as safe (GRAS) as a direct human food ingredient at levels consistent with current good manufacturing practices. As an excipient, maltodextrin is generally regarded as a nonirritant and nontoxic material
Observe normal precautions appropriate to the circumstances and quantity of material handled. Eye protection is recommended. Maltodextrin should be handled in a well-ventilated environment and excessive dust generation should be avoided.
GRAS listed. Included in the FDA Inactive Ingredients Database (oral tablets and granules). Included in nonparenteral medicines licensed in the UK. Included in the Canadian List of Acceptable Non-medicinal Ingredients
Corn syrup solids; dextrates; dextrin; starch. Corn syrup solids Comments Corn syrup solids are glucose polymers with a DE 5 20 and are prepared, in a similar manner to maltodextrin, by the partial hydrolysis of starch.
Various different grades of maltodextrin are commercially available for food and pharmaceutical applications from a number of suppliers: e.g. Lycatab DS (Roquette Fre`res), Maltrin (Grain Processing Corp.) and Star-Dri (Tate & Lyle). The grades have different physical properties such as solubility and viscosity, depending upon their DE value. The dextrose equivalent (DE) value is a measure of the extent of starch-polymer hydrolysis and is defined as the reducing power of a substance expressed in grams of D-glucose per 100 g of the dry substance. A specification for maltodextrin is contained in the Food Chemicals Codex (FCC).(9) The EINECS number for maltodextrin is 232-940-4.