Diluents maltodextrin

Sucralose is quite stable to heat over a wide range of pH. However, the pure white dry powder, when stored at high temperature, can discolor owing to release of small quantities of HCl. This can be remedied by blending it with maltodextrin (93) and other diluents. The commercial product can be a powder or a 25% concentrate in water, buffered at pH 4.4. The latter solution may be stored for up to one year at 40°C. At lower pH, there is minimal decomposition. For example, in a pH 3.0 cola carbonated soft drink stored at 40°C, there is less than 10% decomposition after six months. The degradation products are reported to be the respective chlorinated monosaccharides, 4-chloro-4-deoxy-galactose (13) and l,6-dichloro-l,6-dideoxy-fmctose (14) (94). 

Maltodextrin is used in tablet formulations as a binder and diluent in both direct-compression and wet-granulation or... 

Maltodextrin By heating starch with acid and/or enzymes Binder, Diluent, Coating agent... 

Chem. Descrip. Tapioca maltodextrin, ammonium bicarbonate Uses Dispersant, volume improver for dry food mixes, soup mixes, gravy mixes, cake mixes diluent for spice blends, color blends, dry mix beverages flow aid in foods contg. veg. oils and nonaq. liqs. grinding aid for high oil or fatty foods, e.g., nuts adsorbent for oils and fats bulking agent for low-calorie, artificially sweetened dry mixes Features Very low bulk dens. 

---