Maltodextrin

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Maltodextrin is a widely used ingredient in cosmetics, personal care, and skincare formulations. Depending on its function, it may serve as a moisturizer, preservative, emulsifier, or active ingredient to enhance the overall effectiveness and performance of a product.

Maltodextrin (Wikipedia)

Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (also called dextrose polymers or dextrins), but have little chemical or nutritional similarity.

Maltodextrin
Identifiers
ChemSpider
  • None
ECHA InfoCard 100.029.934 Edit this at Wikidata
EC Number
  • 232-940-4
UNII
Properties
C6nH(10n+2)O(5n+1)
Molar mass Variable
Appearance White powder
Free soluble or readily dispersible in water
Solubility Slightly soluble to insoluble in anhydrous alcohol
Hazards
NFPA 704 (fire diamond)
NFPA 704 four-colored diamondHealth 1: Exposure would cause irritation but only minor residual injury. E.g. turpentineFlammability 1: Must be pre-heated before ignition can occur. Flash point over 93 °C (200 °F). E.g. canola oilInstability 0: Normally stable, even under fire exposure conditions, and is not reactive with water. E.g. liquid nitrogenSpecial hazards (white): no code
1
1
0
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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The digestible maltodextrins (or simply maltodextrins) are manufactured as white solids derived from chemical processing of plant starches. They are used as food additives, which are digested rapidly, providing glucose as food energy. They are generally recognized as safe (GRAS) for food and beverage manufacturing in numerous products. Due to their rapid production of glucose, digestible maltodextrins are potential risks for people with diabetes.

The digestion-resistant maltodextrins (also called resistant maltodextrins) are defined as nutritional food additives due to their ability upon fermentation in the colon to yield short-chain fatty acids, which contribute to gastrointestinal health. Digestion-resistant maltodextrins are also white solids resulting from the chemical processing of plant starches, but are processed using methods specifically to be resistant to digestion. They are used as ingredients in many consumer products, such as low-calorie sweeteners, and are considered GRAS.

Consumers may find the shared name for different maltodextrin food additives to be confusing.

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