Maltodextrins hygroscopicity

The three hygroscopic excipients used were citric acid anhydrous, sorbitol, and maltodextrin. It was found that hygroscopic materials do not markedly increase the adsorption of atmospheric moisture by a tablet until high relative humidities were attained. 

Hygroscopicity. Maltodextrins and low DE corn syrup solids are very nonhygroscopic. Therefore, flavors dried with these products are free-flowing powders. Hygroscopicity does increase with higher DE s. Figure 1 shows the physical changes in several DE products that had equilibrated at various relative humidities. 

Maltodextrin occurs as a white, slightly hygroscopic powder, as granules of similar description, or as a clear to hazy solution in water. It is a purified, concentrated, nutritive mixture of saccharide polymers obtained by the partial hydrolysis of edible starch. Powders or granules are freely soluble or readily dispersible in water. 

The maltodextrin solids are amorphous, white, or off-white powders or granules, which are non-sweet and odorless. The materials are processed by spray drying, fluidized bed agglomeration, and roller compaction to improve their handling properties. Maltodextrins are hygroscopic above 50% RH and need to be stored below... 

Maltodextrin occurs as a nonsweet, odorless, white powder or granules. The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases. The USPNF 23 states that it may be physically modified to improve its physical and functional characteristics. 

Moisture content hygroscopicity increases as DE increases. Maltodextrin is slightly hygroscopic at relative humidities less than 50%. At relative humidities greater than 50%, the hygroscopicity of maltodextrin increases nonlinearly. Particle size distribution Maltrin is available in various grades with different particle size distributions. 

Addition of maltodextrin increased the Tg of the samples. Thus, the partial substitution of isomalt and maltitol syrup by maltodextrin was expected to improve the stability of the sample, delaying crystallization, and decreasing hygroscopicity of dried materials. The stabilizing effect of oligomeric or polymeric additives in carbohydrate systems depends on the proportion and characteristics of the substituted component. 

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