Maltodextrins physical properties

Maltodextrins are nonsweet soluble carbohydrates that are used in flavor encapsulation and throughout the food industry. This paper presents information on how maltodextrins are produced, their chemical and physical properties, and the functional characteristics that make maltodextrins useful to the flavor industry. 

We investigated the possibility of using low-cost starch derivatives as replacements for dextran. Mattiasson was able to form an ATPS by combining PEG and a maltodextrin (degree of pol)unerization = 10, (DPIO)) but abandoned this system for an ATPS based on HP starch, which he considered to be more stable (7). We have tested inexpensive, food-grade maltodextrins (MD) with a range of DP numbers (7-20) and found them to perform well in affinity ATPS extractions. This paper describes the physical properties of these low-cost systems and how they were applied in the purification of yeast alcohol dehydrogenase (YADH). 

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