Maltodextrin (maltodextrins)  is one or more polymers useful for the absorption of sugars and to provide energy. It is obtained by enzymatic or acid hydrolysis from maize or potato starch and generally shows high solubility in water, low viscosity.

The name describes the structure of the molecule:

• 'Malto-' comes from maltose, also known as malt sugar. Maltose is a disaccharide consisting of two glucose units.
• "-dextrin" refers to dextrins, a group of low molecular weight carbohydrates produced by the hydrolysis of starch.

The synthesis of maltodextrin typically involves the partial hydrolysis of starch. Here is a simplified version of the process:

• Starch, typically derived from maize, wheat or potatoes, is mixed with water and heated to break it down into smaller molecules. This process is known as gelatinisation.
• The gelatinised starch is then subjected to the action of enzymes, which break it down into smaller chains of glucose molecules. The specific enzymes used and the duration of the reaction determine the final length of the glucose chains.
• The resulting mixture is then purified and spray-dried to obtain a fine powder.

It takes the form of a white flaky powder.

What it is used for and where

It is used as an additive in the food industry to sweeten foods.

More digestible than other carbohydrates, it is a white powder that provides only 4 calories per gram and fewer fibers, fats and proteins.

There are several types of maltodextrin and the most common are (1): DE-2, DE-6, DE-12, DE-17, DE-19 with the following uses

• in preserving the antioxidant content of fruit (2)
• in bringing ice creams to the right viscosity, melting speed and acidity (3)
• stabilising iron-enriched milk formula (4)
• the high content of hard-to-digest starch, dietary fibre and its complete solubility make maltodextrin a promising ingredient for increasing dietary fibre content in a wide range of foods, particularly in beverages, dairy products, creams and soups (5)
• the inclusion of tapioca maltodextrin in natural, low-fat cheese can improve texture and acceptability compared to low-fat cheeses without maltodextrin . The recommended level of tapioca maltodextrin is 1.1% by weight of the mixture (6)
• microencapsulation with maltodextrin is a technique in which sensitive compounds are encapsulated by a material or coating that protects them from factors that can cause damage, such as light and oxygen (7)

Medical

• treatment with maltodextrin and ascorbic acid stimulates repair of chronic wound tissue by changing the phase of inflammation and modifying collagen turnover directly through the fibroblast response (8)
• counteracts the action of Acinetobacter baumannii and Staphylococcus aureus, important nosocomial pathogens commonly found in biofilm-infected wounds (9)

Cosmetics

Absorbent. Absorbs substances dispersed or dissolved in aqueous solutions, water/oil, oil/water.

Binder agent. Ingredient that is used in cosmetic, food and pharmaceutical products as an anti-caking agent with the function of making the product in which it is incorporated silky, compact and homogenous. The binder, either natural such as mucilage, gums and starches or chemical, may be in the form of a powder or liquid.

Emulsion stabiliser. Emulsions are thermodynamically unstable. Emulsion stabilisers improve the formation and stability of single and double emulsions. as well as their shelf-life. It should be noted that in the structure-function relationship, the molar mass of the ingredient used plays an important role.

Film-forming agent. It produces, upon application, a very thin continuous film with an optimal balance of cohesion, adhesion and stickiness on skin, hair or nails to counteract or limit damage from external phenomena such as chemicals, UV rays and pollution.

Hair conditioning agent. A significant number of ingredients with specific and targeted purposes may co-exist in hair shampoo formulations: cleansers, conditioners, thickeners, matting agents, sequestering agents, fragrances, preservatives, special additives. However, the indispensable ingredients are the cleansers and conditioners as they are necessary and sufficient for hair cleansing and manageability. The others act as commercial and non-essential auxiliaries such as: appearance, fragrance, colouring, etc. Hair conditioning agents have the task of increasing shine, manageability and volume, and reducing static electricity, especially after treatments such as colouring, ironing, waving, drying and brushing. They are, in practice, dispersants that may contain cationic surfactants, thickeners, emollients, polymers. The typology of hair conditioning agents includes: intensive conditioners, instant conditioners, thickening conditioners, drying conditioners. They can perform their task generally accompanied by other different ingredients.

Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.

It is also a thickener whose function is to improve the consistency and appearance of the product.

Su questo ingrediente sono stati selezionati gli studi più rilevanti con una sintesi dei contenuti:

Maltodextrin studies

• Molecular Formula      C₁₂H₂₂O₁₁
• Molecular Weight     342.30
• Exact Mass   180.063385
• CAS  9050-36-6
• UNII    
• EC Number   
• DSSTox Substance ID  
• IUPAC  (3S,6R)-2-(hydroxymethyl)-6-[(3S,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
• InChI=1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3?,4?,5-,6?,7?,8?,9?,10-,11+,12-/m1/s1 
• InChl Key      GUBGYTABKSRVRQ-JTGJSBPZSA-N
• SMILES   C(C1C(C(C(C(O1)OC2C(OC(C(C2O)O)O)CO)O)O)O)O
• MDL number  MFCD00146679
• PubChem Substance ID    
• SCHEMBL 12278702
• NACRES  NA.23