HA10003 Maltodextrin Powder CAS No. 9050-36-6

Maltodextrin Powder CAS No. 9050-36-6 Description

Maltodextrin Powder CAS No. 9050-36-6 is a polysaccharide obtained by partial hydrolysis of starch, primarily composed of D-glucose units. Its controlled molecular weight distribution facilitates predictable solubility and blends into food formulations. The defined carbohydrate structure allows for consistent textural modification and energy contribution in culinary applications, making it suitable for precise food processing requirements.

Maltodextrin Powder CAS No. 9050-36-6 Applications

Food Processing
- Used as a bulking agent in powdered beverage formulations to achieve uniform consistency by leveraging its rapid solubility.
- Applied as a texturiser in snack production to improve mouthfeel by utilising its predictable carbohydrate profile.
- Serves as an ingredient in nutritional supplements to tailor energy content and texture through its controlled molecular properties.

Maltodextrin Powder CAS No. 9050-36-6 Packing

The powder is packaged in moisture-resistant, food-grade containers to protect against contamination and maintain stability. Sealed with tamper-evident closures, the packaging is designed for storage in cool, dry conditions. Available in flexible pouches or rigid drums, the packaging can be customised with specific labelling and sizes to meet industry and regulatory standards.

Frequently Asked Questions

Q1: How does the controlled hydrolysis process impact the solubility of maltodextrin powder?
A1: The controlled hydrolysis ensures a defined molecular weight distribution, which directly enhances the solubility of the powder in liquid systems. This consistent solubility is vital for uniform performance in food additive applications.

Q2: What specific quality control measures are used during production?
A2: The manufacturing process includes detailed quantitative chemical analysis and solubility testing. These measures monitor the carbohydrate profile and ensure that process parameters consistently yield the desired product performance.

Q3: Can the degree of hydrolysis be adjusted to suit specialised formulation needs?
A3: Yes, the production process allows for adjustments in the degree of hydrolysis, thereby tailoring the molecular weight distribution. This flexibility supports specific textural and energy requirements in diverse food processing applications.

Additional Information

Maltodextrin is a commonly used food additive derived from natural starch sources through controlled hydrolysis. Its adjustable molecular properties enable manufacturers to fine-tune solubility and energy content for a variety of formulations. Understanding these properties is crucial for optimising performance in food applications.

In the broader context of food science, the relationship between hydrolysis conditions and molecular structure plays a critical role in functionality. Detailed analysis of these parameters supports the development of tailored ingredients that meet specific textural and nutritional requirements in processed foods.