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organic syrups

Maltodextrins

Maltodextrins are obtained from corn by decreasing the starch’s Dextrose Equivalent (DE) to below 20 with either an acid or an enzyme. The clarified syrup is then spray-dried to form a creamy white powder. Maltodextrins are relatively non-sweet, nutritive saccharide polymers, neutral in taste, water-soluble, and with significantly lower browning effect compared to glucose syrups.

Brand names
Cargill offers a range of maltodextrins.

  • C*Dry™ MD - standard
  • C*Dry™ A - agglomerated (improved powder flowability and dispersability)

Applications
Maltodextrins are highly versatile, soluble, pure, non-irritating and cost-effective personal care ingredients.

  • Creams and lotions
  • Hair care products

Functionalities
Spray-dried maltodextrins exhibit low hygroscopicity and contribute significantly to viscosity. They are highly water-soluble and can dissolve up to 30 percent of solids in water.

  • Film forming
  • Thickening
  • Binding
  • Humectancy agent

Functional properties


  Maltodextrins functional properties
 

Chemistry
Maltodextrins are glucose polymeric chains with a molecular weight between that of starch and glucose syrups. They contain a relatively small concentration of low molecular weight saccharides such as dextrose, maltose, and maltotriose. The majority of the saccharides has a degree of polymerization of above seven.

 

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