Skip to main content

Abstract

Commercial starch hydrolysates are classified on the basis of dextrose equivalent (DE). Maltodextrins are by definition starch hydrolysates (non-sweet saccharide polymers) that consist of α-d-glucose units linked primarily by (1→4) glycosidic linkages with a DE of less than 20, and a general formula of [(C6H10O5) n H2O]. DE is defined as the percentage of reducing sugar in a syrup calculated as dextrose on a dry weight basis. The definition of maltodextrins can thus be taken further as those materials having a dextrose equivalent of between 3 and 20. They, therefore, essentially bridge, in terms of molecular size, the gap between starch and sugar (Morris, 1984). The DE reflects reducing power, and therefore indicates stability and functionality. Starch hydrolysates with a DE greater than 20 are designated as various kinds of syrups depending on their source (e.g. corn syrups). Figure 3.1 shows the structural components of a maltodextrin mixture.

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Chapter
USD 29.95
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
eBook
USD 129.00
Price excludes VAT (USA)
  • Available as PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 169.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info
Hardcover Book
USD 169.99
Price excludes VAT (USA)
  • Durable hardcover edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Similar content being viewed by others

References

  • Altschul, A.M. (1989) Food Technol. 43, 4.

    Google Scholar 

  • Ammeraal, R.N., Delgado, G.A., Tenbarge, F.L. and Friedman, R.B. (1991) Carbohydr. Res. 215, 179.

    Article  CAS  Google Scholar 

  • Anon. (1988), Paselli SA2, Avebe Product Information, Ref. No. 05.12.31.167EF, Veendam, Holland.

    Google Scholar 

  • Anon. (1989a) Maltodextrin 184.1444, Code of Federal Regulations, 21, parts 170–199, p. 456, Office of the Federal Register National Archives and Records Administration.

    Google Scholar 

  • Anon. (1989b) Maltrin® M040, Maltodextrin Product Data Ref. No. 0212387, Grain Processing Corp., Muscatine, IA.

    Google Scholar 

  • Anon. (1990a) Calorie Control Comment, Calorie Control Council, 12, 1, 5.

    Google Scholar 

  • Anon. (1990b) Food Technol. 44, 3, 92.

    Google Scholar 

  • Anon. (1991) Prep. Foods 160, 9, 127.

    Google Scholar 

  • Anon, (undated (a)) Maltrin ® Maltodextrins and Corn Syrup Solids, Bulletin 11005, Grain Processing Corp., Muscatine, IA.

    Google Scholar 

  • Anon, (undated (b)) Maltodextrins-Corn Syrup Solids, Bulletin 10003, Grain Processing Corp., Muscatine, I.A.

    Google Scholar 

  • Anon, (undated (c)) N-Oil® II, Technical Service Bulletin 15889-238, National Starch, Chemical Division, Bridgewater, N.J.

    Google Scholar 

  • Armbruster, F.C. and Harjes, C.F. (1969) Chem. Abstr. 70, 48867K.

    Google Scholar 

  • Armbruster, F.C. and Harjes, C.F. (1971) US Patent 3 560 343.

    Google Scholar 

  • Barker, S.A., Kennedy, J.F. and Somers, PJ. (1968) Carbohydr. Res. 8, 482.

    Article  CAS  Google Scholar 

  • Ben-Bassat, A.I. and Grushka, E. (1991) J. Liq. Chromatogr. 14, 1051.

    Article  CAS  Google Scholar 

  • Bergeron, R.J., Channing, M.A., Gibeily, G.J. and Pillor, D.M. (1977) J. Am. Chem. Soc. 99, 5146.

    Article  CAS  Google Scholar 

  • Chaplin, M.F. and Bucke, C. (1990) Enzyme Technology, Cambridge University Press, Cambridge, p. 72.

    Google Scholar 

  • Cramer, F. and Henglein, M. (1956) Angew. Chem. 68, 649.

    Google Scholar 

  • Derler, H., Hörmeyer, H.F. and Bonn, G. (1988) J. Chromatogr. Anal. Biochem. 440, 281.

    CAS  Google Scholar 

  • Folkes, D.J. and Taylor P.W. (1982) In HPLC in Food Analysis (ed. R. Macrae), Academic Press, London, p. 149.

    Google Scholar 

  • French, D. (1957) Adv. Carbohydr. Chem. 12, 189.

    Article  CAS  Google Scholar 

  • Hamilton, R.M. and Heady, R.E. (1970) US Patent, 3 528 819.

    Google Scholar 

  • Hernandez, L.M., Ballou, L. and Ballou, C.L. (1990) Carbohydr. Res. 203, 1.

    Article  CAS  Google Scholar 

  • Heyraud, A. and Rinaudo, M. (1991) Biotechnology of Amylodextrin Oligosaccharides (ed. R.B. Friedman), ACS Symposium Series 458, p. 171.

    Google Scholar 

  • Hunt B.J. and Holding S.R. (1989) Size Exclusion Chromatography, Blackie Academic, Glasgow, p. 3.

    Google Scholar 

  • Kaper, F.S. and Gruppen, H. (1987) Food Technol. 41, 3, 112.

    Google Scholar 

  • Kennedy, J.F. and White, C.A. (1983) Bioactive Carbohydrates in Chemistry, Biochemistry and Biology, Ellis Horwood, Chichester, p. 76.

    Google Scholar 

  • Klis, J.B. (1984) Food Technol. 38, 11, 92.

    Google Scholar 

  • Koizumi, K. Kubota, Y., Tanimoto, T. and Okada, Y. (1989) J. Chromatogr. 464, 365.

    CAS  Google Scholar 

  • LaBell, F. and Duxbury, D. (1990) Food Processing 51, 8, 88.

    Google Scholar 

  • Lim, C.K. (ed.) (1986) HPLC of Small Molecules, IRL Press, Oxford, p. 1.

    Google Scholar 

  • Macrae, R. (ed.) (1982) HPLC in Food Analysis, Academic Press, London.

    Google Scholar 

  • Morehouse, A.L., Malzahn, R.C. and Day, J.T. (1972a) U.S. Patent 3 663 369.

    Google Scholar 

  • Morehouse, A.L., Malzahn, R.C. and Day, J.T. (1972b) Chem. Abstr. 77, 33147W.

    Google Scholar 

  • Morris, C.E. (1984) Food Eng. 56, 7, 48.

    Google Scholar 

  • Nakamura, N. and Hara, K. (1993) Oligosaccharides — Production, Properties and Applications, Japanese Technology Reviews, Section E: Biotechnology (ed. T. Nakakuki), Gordon and Breach Science, p. 25.

    Google Scholar 

  • Pszczola, D.E. (1991) Food Technol. 45, 8, 262.

    Google Scholar 

  • Schierbaum, F.R., Vorwerg, W., Kettlitz, B. and Reuther, F. (1986) Nahrung/Food 30, 1047.

    Article  Google Scholar 

  • Schwarzenbach, R. (1976) J. Chromatogr. 117, 206.

    Article  CAS  Google Scholar 

  • Scott, F.W. and Hatina, G. (1988) J. Food Sci. 53, 264.

    Article  CAS  Google Scholar 

  • Simpson, J.M. (1993) Protein Purification Process Engineering (ed. R.G. Harrison), Marcel Dekker, p. 209.

    Google Scholar 

  • Solms, J. and Egli, R.H. (1965) Helv. Chim. Acta 48, 1225.

    Article  CAS  Google Scholar 

  • Szejtli, J. (1969) Die Stärke 21, 163.

    Article  Google Scholar 

  • Szejtli, J. (1988) In Cyclodextrin Technology, Kluwer.

    Google Scholar 

  • Szejtli, J. and Budai, Z. (1976) Acta Chim. Acad. Sci. Hung. 91, 73.

    CAS  Google Scholar 

  • Szejtli, J., Fenyvesi, E. and Zsadon, B. (1978) Die Stärke 30, 127.

    Article  CAS  Google Scholar 

  • Szepesi, G. (1992) How to use Reverse-Phase HPLC, VCH, Weinheim, p. 19.

    Google Scholar 

  • Vorwerg, W., Schierbaum, F.R., Reuther, F. and Kettlitz, B. (1988) In Biological and Synthetic Polymer Networks (ed. O. Kramer), Elsevier Applied Science, London, p. 127.

    Chapter  Google Scholar 

  • Wang, W., Lundgren, T., Lindh, F., Nilsson, B., Grönberg, G., Brown, J.P., Mentzer-Dibert, H. and Zopf, D. (1992) Arch. Biochem. Biophys. 292, 433.

    Article  CAS  Google Scholar 

  • Wells, G.B. and Lester, R.L. (1979) Anal. Biochem. 97, 184.

    Article  CAS  Google Scholar 

  • Wiedenhof, N. (1969) Die Stärke 21, 163.

    Article  CAS  Google Scholar 

  • Wiedenhof, N., Lammers, J.N.J.J., Van Panthaleon, C.L. and Van Eck, B. (1969) Die Stärke 21, 119.

    Article  CAS  Google Scholar 

  • Ziesenitz, S.C. and Siebert, G. (1987) In Developments in Sweeteners — 3 (ed. T.H. Granby), Elsevier Applied Science, New York, p. 109.

    Google Scholar 

  • Zsadon, B., Szilasi, M., Szejtli, J., Seres, G. and Tüdös, F. (1978) Die Stärke 30, 276.

    Article  CAS  Google Scholar 

  • Zsadon, B. Otta, K., Tüdös, F. and Szejtli, J. (1979) J. Chromatogr. 172, 490.

    Article  CAS  Google Scholar 

Download references

Authors

Editor information

Editors and Affiliations

Rights and permissions

Reprints and permissions

Copyright information

© 1995 Springer Science+Business Media Dordrecht

About this chapter

Cite this chapter

Kennedy, J.F., Knill, C.J., Taylor, D.W. (1995). Maltodextrins. In: Kearsley, M.W., Dziedzic, S.Z. (eds) Handbook of Starch Hydrolysis Products and their Derivatives. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2159-4_3

Download citation

  • DOI: https://doi.org/10.1007/978-1-4615-2159-4_3

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5902-9

  • Online ISBN: 978-1-4615-2159-4

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics