User:Kriss-lt/sandbox

Kriss-lt/sandbox
Identifiers
CAS Number	9050-36-6 ;
3D model (JSmol)	Interactive image;
ChemSpider	56445 ;
PubChem CID	62698;
UNII	7CVR7L4A2D ;
	InChI InChI=1S/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16+,17?,18?/m1/s1 Key: FYGDTMLNYKFZSV-MRCIVHHJSA-N ; InChI=1/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16+,17?,18?/m1/s1 Key: FYGDTMLNYKFZSV-MRCIVHHJBB;
	SMILES O[C@H]3[C@H](OC2O[C@H](CO)[C@@H](OC1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)[C@H](O)[C@H]2O)[C@H](O[C@H](O)[C@@H]3O)CO;
Properties
Chemical formula	C6nH(10n+2)O(5n+1)
Molar mass	variable
Appearance	white powder
Solubility in water	Freely soluble or readily dispersible in water
Solubility	slightly soluble to insoluble in anhydrous alcohol
Hazards
NFPA 704 (fire diamond)	1 1 0
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Tracking categories (test):

SizeSet

Maltodextrin is a polysaccharide that is used as a food additive. It is produced from starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder.^[1] Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of sodas and candy. It can also be found as an ingredient in a variety of other processed foods.

Structure[edit]

Maltodextrin consists of D-glucose units connected in chains of variable length. The glucose units are primarily linked with α(1→4) glycosidic bonds. Maltodextrin is typically composed of a mixture of chains that vary from three to seventeen glucose units long.^[2]

Maltodextrins are classified by DE (dextrose equivalent) and have a DE between 3 to 20. The higher the DE value, the shorter the glucose chains, the higher the sweetness, the higher the solubility and the lower heat resistance. Above DE 20, the European Union's CN code calls it glucose syrup, at DE 10 or lower the customs CN code nomenclature classifies maltodextrins as dextrins.

Production[edit]

Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for individuals suffering from gluten intolerance, maltodextrin is such a highly processed ingredient that the majority of the protein is removed, rendering it effectively gluten-free.^{[citation needed]} If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin itself will be gluten-free.^[3]^{[better source needed]}

Uses[edit]

Maltodextrin is sometimes used in beer brewing to increase the specific gravity of the final product.^[4] This improves the mouthfeel of the beer, increases head retention and reduces the dryness of the drink. Maltodextrin has no flavor and is not fermented by the yeast, so it does not increase the alcohol content of the brew. It is also used in snacks such as Sun Chips. It is used in "light" peanut butter to reduce the fat content but keep the texture (as in Kraft Light Smooth Peanut Butter). Research is underway at Virginia Tech to use maltodextrin with air to make a new kind of cheaper, refillable, biodegradable battery to generate electricity for cell phones, video games and other electronic gadgets. ^[5]

Use as a Thickener

One of the most common uses of maltodextrin is as a food additive, where it's used to thicken products. Its virtually tasteless and colorless character makes it an easy — and inexpensive — way to “bulk up” foods like oatmeal, salad dressings, and commercial sauces. Since it doesn't really have any nutritional value, it is often criticized as being something of an “empty” additive. In nearly all cases, the same thickening could be achieved through other, often more wholesome means, but adding the processed powder is a shortcut favored by commercial food preparers all over the world as a way to lessen costs and improve volume.

Use as a Filler

The compound is also frequently used as a filler in products like sugar substitutes. The white powder often blends right in, and it can stretch the quantity of an item without impacting its taste. On its own, the powder often looks a lot like sugar, so blending in a few scoops is a common way of selling less for more. Maltodextrin is almost always less expensive to produce than more natural sugar substitutes.

A number of pharmaceutical companies also use the compound as a filler in pills and capsules. This is not usually done to stretch the amount of drugs, but rather to stabilize them. Packing active compounds in maltodextrin can suspend their potency and keep them firmly lodged inside of gel capsules without altering them or degrading them over time, the way sugar or other additives might.^[6]

Corn Maltodextrin[edit]

People suffering from Celiac disease or allergies to wheat, corn or potatoes may find that consumption of maltodextrin as a food additive leads to unwanted side effects.

At one point, there were thousands of varieties in production, but these numbers have since dwindled to less than 100 hardy, predictable varieties with large fleshy kernels. Corn grows in ears, tight clusters of kernels around a central core or cob that is covered in a leafy husk.^[7]

Influence[edit]

Appears to be useful for bodybuilders. It has certain properties which are useful in food manufacture, i.e. bulk and texture. It can be fluffed up to provide bulk to artificial sweeteners, while keeping weight and calories down. Regardless of the source, i.e. wheat or corn, it contains no gluten, it is pure carbohydrate. Therefore it is suitable for coeliacs.

Harmful to teeth. High glycemic index. It is a sugar and contains calories. There have also been reports of some people having allergic reactions including skin rashes etc.^[8]