In modern industry, maltodextrin, a seemingly ordinary but powerful raw material, is quietly supporting the innovation and development of food and pharmaceutical products. From infant formula milk powder to solid beverages, from tablet excipients to vaccine stabilizers, maltodextrin has become an indispensable basic material in multiple fields due to its unique properties. This article will take you to a deeper understanding of the mysteries of this multi-faceted raw material.
What is maltodextrin?
Maltodextrin is a polysaccharide polymer made from starch through enzymatic low degree hydrolysis process. Its chemical structure is mainly composed of glucose units, which can be divided into two categories based on the different glucose equivalents (DE values): low DE values (5-15) and high DE values (15-20). The lower the DE value, the longer the molecular chain, and the higher the viscosity; The higher the DE value, the better the solubility, and the sweetness is slightly enhanced.
There are significant differences in purity, impurity control, and microbiological standards between pharmaceutical grade and food grade maltodextrin. Pharmaceutical grade products must comply with the pharmacopoeia standards of various countries to ensure safety and consistency in pharmaceutical applications.
Multi functional feature analysis
1. Excellent carrier and filling function
Maltodextrin has excellent fluidity, low hygroscopicity, and neutral flavor, making it an ideal carrier material. In the food industry, it is used to solidify oils, embed flavor compounds, and improve the stability of powder products; In the pharmaceutical field, as a tablet filler, it can improve the compressibility and formability of materials.
2. Excellent film-forming and coating properties
Maltodextrin solution can form a dense film after drying, which makes it an ideal wall material for microencapsulation technology. In the pharmaceutical field, it is used to encapsulate sensitive active ingredients to prevent oxidative degradation; In the food industry, it is used to protect essence, pigment and other easily inactivated ingredients.
3. Adjust texture and taste
Maltodextrin with different DE values can produce vastly different viscosity characteristics: low DE value products provide a full body shape, while high DE value products bring a refreshing taste. This characteristic makes it a key raw material for improving food texture and adjusting drug release curves.
4. Good solubility and compatibility
Maltodextrin is easily soluble in water, forming a solution with high transparency and good compatibility with most components. This characteristic makes it an ideal carrier for solid beverages and a high-quality choice for injection excipients.
Industry application panorama
Food Industry Applications
Solid beverage: as the main carrier, ensuring product solubility and fluidity
Dairy products: improve the melting resistance of ice cream and enhance the blending ability of milk powder
Meat products: as a fat substitute, improve product texture
Baked goods: retain moisture, delay aging, and extend shelf life
Application in the field of medicine
Solid formulations: used as diluents and adhesives to improve tablet formation
Freeze dried formulation: As a freeze-drying protectant, it protects protein activity
Medicinal syrup: used as a thickener and stabilizer
Medical dressings: as a component of absorbent materials
Technological advantages and innovative applications
1. Precise customization
Modern production processes can achieve precise control of products with different DE values, meeting specific application requirements. Ultra low DE value products (DE<5) have a taste similar to fat and can be used as fat substitutes in healthy foods.
2. Breakthrough in Modification Technology
By physical or chemical modification, special maltodextrin with superior performance can be obtained. Pre gelatinized maltodextrin has the characteristic of being soluble in cold water, which expands its application range.
3. Innovative formulation applications
In the field of medicine, maltodextrin has shown unique value as a stabilizer for biomacromolecule drugs. Its hydroxyl group forms a hydrogen bond network with water molecules, protecting the structural integrity of proteins during freeze-drying.
Security and Regulatory Status
Maltodextrin has been confirmed as a safe ingredient by major regulatory agencies worldwide. In the field of food, GB 2760 stipulates that it can be used in moderation according to production needs; In the field of pharmaceuticals, relevant standards are included in pharmacopoeias of various countries. It should be noted that although maltodextrin has a low glycemic index, patients with diabetes still need to use relevant products under the guidance of professionals.
