Maltodextrins preparation

One frozen dessert is made with Simplesse, a protein-based fat mimetic that contains no fat (37). Other dairy product developments include a fat flavor, produced by encapsulating milk fatty acids in maltodextrins (38) fat-free cottage cheeses and 2% fat milk, prepared by steam stripping cream with partial fat addback, with a cholesterol level about 60% lower than the starting material (39). 

Specifically prepared low DE starch products in the maltodextrin class, especially those from tapioca and potato starches, mimic a fatty mouthfeel and are used as fat replacers and/or sparers (see Eat replacers). 

Beetroot juice-based colors Beet powder, E 162 0.35% betanin Red beet juice, maltodextrin Bluish red Condiments, gelatin products, fruit preparations, sauces, candies, power beverage products... 

Enzymatic preparation of radiolabeled linear maltodextrins and cyclodextrins 43... 

The FDA defines maltodextrin (C5Hi2O5)n 0 (CAS. Reg. No. 9050-36-6) as nonsweet, nutritive saccharide polymers that consist of D-glucose units linked primarily by alpha-1-4 bonds and that have dextrose equivalence (DE) less than 20. They are prepared as white powders or concentrated solutions by partial hydrolysis of corn starch with safe and suitable acids and/or enzymes (48FR51911, Nov. 15, 1983). 

M. Floor, A. P. G. Kieboom, and H. van Bekkum, Preparation and calcium complexation of oxidized polysaccharides. 1. Oxidation of maltodextrin and starch with alkaline sodium-hypochlorite, Starch-Starke, 41 (1989) 348-354. 

The method (scheme 1) was targeted to the utilization of readily available carbohydrate sources such as lactose, maltose starch and maltodextrins. It was applicable largely to the preparation of the (S)-acid 1 and the lactone 2 since naturally occurring hexoses have almost exclusively the D-configuration and the C5 carbon becomes the chiral center in the dihydroxy acid. More recently, direct access to the (R)-isomers 4 and 5 was made possible by the development of a similar oxidation method using 5-linked pentoses as the starting compounds... 

Powders and Granules Prepare an approximate 60% solution by dissolving 60 g of sample, accurately weighed, in water to a final total weight of 100 g. Heat the sample slightly, if necessary, to form a solution. Determine the refractive index of this solution at 20° or 45°, and use the tables for Maltodextrin, Appendix X, to obtain the percent Total Solids for the prepared solution. Calculate the Total Solids of the sample taken by the formula... 

The unusual utility of this adsorbent has been demonstrated by its role in the preliminary isolation of isomaltose,maltotriose, maltotetra-086, = and panose > from the hydrolytic products of starch in the preparation of n-xylo-biose, -trio.se, -tetraose, -pentaose, -hexaose, and -heptaose from a partially hydrolyzed xylan in the resolution of bi-molecular dianhydrides of L-sorbose < and D-fructose < > in an improved procedure for the preparation of stachyose and in the preparation of a series of maltodextrins (as high as maltoheptaose) from the partial, acid... 

Maltodextrin Minimal reversible laryngeal irritation (squamous metaplasia) with 4% maltoxdextrin in chronic rat inhalation study Considered to be a background finding of no consequence to humans. May be related to the presence of peppermint oil (1%) in dosing preparation. Local irritation of the mouth and oesophagus can occur in patients taking peppermint oil preparations Personal observation... 

It is the amylose component of starch that gives the blue color when KI/I2 solution is added. To study the iodine-iodide color of amyloses of different d.p. values, maltodextrin-amylose molecules, with various avg. d.p. values from 6 to 568 were prepared by Bailey and Whelan [62], using phosphorylase, a-D-glucopyranosyl-1-phosphate, and maltohexaose. The colors of the various sized maltodextrins (1 mg) were observed when 10 1 (w/w) KI/I2 solution was added. The first color to be observed was faint red for avg. d.p. 12 a red-purple color was observed for avg. d.p. 31 a purple color was observed for avg. d.p. 40 and a blue color was observed for avg. d.p. 45. The increase in the blue value was linear as a function of avg. d.p. up to avg. d.p. 60 the absorbance at 645 nm then slowly increased and reached a maximum at avg. d.p. of 400. The intensity of the iodine/iodide color in the low molecular weight range was dependent on the concentration of the iodine. When the concentration of the iodine was increased 10-fold, the intensity was increased 50% [62]. 

The USPNF 23 describes maltodextrin as a nonsweet, nutritive saccharide mixture of polymers that consist of D-glucose units, with a dextrose equivalent (DE) less than 20 see also Section 18. The D-glucose units are linked primarily by a-(1 4) bonds but there are branched segments linked by a-(1 6) bonds. It is prepared by the partial hydrolysis of a food-grade starch with suitable acids and/or enzymes. 

Maltodextrin may also be used in pharmaceutical formulations to increase the viscosity of solutions and to prevent the crystallization of syrups. Therapeutically, maltodextrin is often used as a carbohydrate source in oral nutritional supplements because solutions with a lower osmolarity than isocaloric dextrose solutions can be prepared. At body osmolarity, maltodextrin solutions provide a higher caloric density than sugars. 

Maltodextrin is prepared by heating and treating starch with acid and/or enzymes in the presence of water. This process partially hydrolyzes the starch, to produce a solution of glucose polymers of varying chain length. This solution is then filtered, concentrated, and dried to obtain maltodextrin. 

Comments corn syrup solids are glucose polymers with a DE 20 and are prepared, in a similar manner to maltodextrin, by the partial hydrolysis of starch. 

Compressible sugar is prepared by cocrystallization of sucrose with other excipients such as maltodextrin. Compressible sugar may also be prepared using a dry granulation process. 

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