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

 
 

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.