Information AboutMaltodextrin |
| CATEGORIES ABOUT DEXTRIN | |
| carbohydrates | |
| polysaccharides | |
| food additives | |
| edible thickening agents | |
| pyrotechnic chemicals | |
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The cyclical dextrins are known as Cyclodextrin s. They are formed by Enzymatic degradation of starch by certain Bacteria , for example Bacillus Macerans . Cyclodextrins have toroidal structures formed by 6-8 Glucose residues. Dextrins find widespread use in industry, due to their non- Toxicity and their low price. They are used as water soluble Glue s, as thickening agents in Food Processing , and as binding agent in Pharmaceutical s. In Pyrotechnics they are added to colored fire formulas, allowing them to solidify as pellets or "stars." Cyclodextrin s find additional use in Analytical Chemistry as a matrix for the separation of Hydrophobic substances, and as Excipient s in pharmaceutical formulations. Not all forms of dextrin are digestible, and indigestible dextrin is sometimes used in Fiber Supplements . For example, maltodextrin is a moderately Sweet Polysaccharide used as a Food Additive . It is produced from Starch and is usually found as a creamy White Hygroscopic powder. Maltodextrin is easily digestible, being absorbed as rapidly as Glucose . The CAS Registry Number of maltodextrin is '''9050-36-6'''. Maltodextrin can be derived from any starch. In the US this starch is usually corn or potato, elsewhere such as in Europe it is commonly wheat. This is important for Coeliacs since the wheat derived maltodextrin can contain traces of Gluten . Foods containing Maltodextrin may contain traces of Amino Acid s, including Glutamic Acid as a by-product of the manufacturing process. The amount of amino acids would not be high enough to have any dietary significance. SEE ALSO EXTERNAL LINKS |
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