biological source
corn
Quality Level
description
dextrose equivalent 4.0 - 7.0
form
powder
mp
240 °C (dec.) (lit.)
SMILES string
O[C@@H]([C@H](O)[C@@H](O)C=O)[C@H](O)CO
InChI
1S/C6H12O6/c7-1-3(9)5(11)6(12)4(10)2-8/h1,3-6,8-12H,2H2/t3-,4+,5+,6+/m0/s1
InChI key
GZCGUPFRVQAUEE-SLPGGIOYSA-N
General description
麦芽糊精是糖类聚合物，可归类为碳水化合物。可通过淀粉酸水解产生。纯化并喷雾干燥后形成的粉末状材料可用于各种食品和饮料产品。可以作为食品中良好的能量来源，能量值为16 kJ/g。
Application
麦芽糊精可用作3D打印制造中的粘合添加剂。可作为形成剂，制备豆芽提取物。
Features and Benefits
- High purity grade for sensitive applications due to its consistent quality and minimal impurities with change notification enabled
- Biocompatible - Safe for use in biomedical and pharmaceutical applications due to its non-toxic nature.
- Supplied in powder form, for easy handling, storage, and seamless integration into dry formulations or reconstitution in solution.
- Low Dextrose Equivalent (4-7) ensuring consistent formulation with higher viscosity and better emulsification
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存储类别
11 - Combustible Solids
wgk
WGK 1
flash_point_f
Not applicable
flash_point_c
Not applicable
ppe
Eyeshields, Gloves, type N95 (US)
Investigating approaches for three-dimensional printing of hydroxyapatite scaffolds for bone regeneration
Key Engineering Materials, 631(1), 306-311 (2015)
Nutrition, health, and regulatory aspects of digestible maltodextrins
Hofman DL, et al.
Critical Reviews in Food Science and Nutrition, 56(12), 2091-2100 (2016)
Effect of addition of maltodextrin on drying kinetics and stickiness of sugar and acid-rich foods during convective drying: experiments and modelling
Adhikari B, et al.
Journal of Food Engineering, 62(1), 53-68 (2004)
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| 419672-100G | 04061832092492 |
| 419672-500G | 04061832092546 |