Unleash the Power of Precision with Our Maltodextrin Analysis

Maltodextrin is a powdered product obtained by acid or enzymatic hydrolysis to a low degree of starch as a raw material, which is a low conversion of starch. Maltodextrin has a molar mass between starch and amylose and is a novel sweetness, low-calorie, and high-nutrient food and pharmaceutical excipient. At CD BioGlyco, we have a professional team of Pharmaceutical Excipient Analysis to provide high-quality maltodextrin analysis service with first-class biological technology.

• Properties
  Maltodextrin is a white or off-white powder or granule with a slight odor. Maltodextrin is soluble in water but practically insoluble in anhydrous ethanol.
• Identification
  Maltodextrin reacts with an alkaline copper tartrate solution to produce a red precipitate. We use this to identify a sample as maltodextrin.
• Acidity
  Maltodextrin is dissolved well in water and then tested for acidity. The pH of maltodextrin should be between 4.5 and 6.5.
• Insoluble in water
  The maltodextrin is dissolved in water and filtered. The filter residue is then dried at a higher temperature. No more than 1.0% of maltodextrin should remain as residue.
• Protein
  After adding potassium sulfate, copper sulfate, and sulfuric acid to maltodextrin, we measure the nitrogen content of maltodextrin using the semi-micro method and the nitrogen determinator method. The protein content of maltodextrin can be calculated from the nitrogen content.
• Sulfur dioxide
  A solution of maltodextrin is titrated by using starch as an indicator solution and iodine as a titrant. The titration is stopped when the color of the solution changes from light yellow into light blue to violet. The amount of sulfur dioxide in maltodextrin is calculated based on the amount of iodine titrant used.
• Loss on drying
  When maltodextrin is dried at elevated temperatures, it should lose less than 6.0% of its weight.
• Arsenic salts
  The arsenic salt content in maltodextrin is detected using the chemical reaction of arsenic salts with acidic stannous chloride. The results of the reaction are detected with mercuric bromide test paper.
• Dextrose equivalent value (DE value)
  We titrate maltodextrin solution (indicator solution: methylene blue solution) with alkaline copper tartrate solution as a titrant and stop the titration when the blue color of the solution disappears. In addition, we perform the same experiment with a glucose solution to serve as a control group. The DE value can be calculated from the amount of titrant used.
• Microbial limits
  Under aerobic conditions, we employ microbial enumeration to detect aerobic microorganisms in maltodextrin.

Publication Data

Frequently Asked Questions

• How is maltodextrin produced?
  Maltodextrin is made from starch as raw material, which is converted by enzyme process-controlled hydrolysis. Specifically, maltodextrin is obtained from corn, and other raw materials by enzyme-controlled hydrolysis and liquefaction, and then through a series of processes such as decolorization, filtration, ion exchange, vacuum concentration, and spray drying. The density of maltodextrin is below 0.5 g/cm³, and it can be easily dispersed and dissolved in water.
  It is important to note that the maltodextrin produced by the enzymatic process has no precipitation of long-chain straight-chain starch components, so it will not produce white precipitates, thus greatly improving the commercial value of maltodextrin.
• What are the characteristics and functions of maltodextrin?
  Maltodextrin is somewhere between starch and amylose and is an inexpensive, creamy, flavorless, nutritious polysaccharide. It can be a white powder or a concentrated liquid. Maltodextrin has good flowability, no odor, almost no sweetness, and it has low hygroscopicity and does not agglomerate easily. Maltodextrin has a good carrier function and is an excellent carrier for various sweeteners, flavors, fillers, and so on. It also has good emulsification and thickening effects. In addition, maltodextrin can also inhibit the crystallization of sugar crystals, there are significant "anti-sand" and "anti-melting" effects and functions.

Advantages

• We provide custom maltodextrin analysis services according to the needs of our clients to accelerate their research process.
• We have a deep technical foundation and expertise to provide high-quality maltodextrin analysis services and solve complex technical problems.
• Our research team has a strong innovative ability to develop new analysis methods and techniques to provide more diversified and high-quality maltodextrin analysis services.

CD BioGlyco provides Pharmaceutical and Biological Analysis Services to clients worldwide by developing high-quality Pharmaceutical and Biological platforms dedicated to research in glycobiology. We have a team of professionals who interpret and analyze the results in depth, providing detailed and accurate reports and recommendations to our clients. Please feel free to contact us today to learn more about our services.