Skip to content

Maltodextrin

    Synonyms: Cargill Dry; C*Dry MD; C*PharmDry; Glucidex; Glucodry; Lycatab DSH; Maldex; Maldex G; Malta*Gran; maltodextrinum; Maltosweet; Maltrin; Maltrin QD; Paselli MD10 PH; Rice*Trin; Star-Dri; Tapi.

    Description: Maltodextrin occurs as a nonsweet, odorless, white powder or granules. The solubility, hygroscopicity, sweetness, and compressibility of maltodextrin increase as the DE increases. The USP32– NF27 states that it may be physically modified to improve its physical and functional characteristics.

    Chemical Name: Maltodextrin

     tablet and capsule diluent; tablet binder; viscosityincreasing agent. Coating agent;

    • Maltodextrin is used in tablet formulations as a binder and diluent in both direct-compression and wet-granulation or agglomeration processes.

    • Maltodextrin appears to have no adverse effect on the rate of dissolution of tablet and capsule formulations; magnesium stearate 0.5–1.0% may be used as a lubricant.

    • It has been used as a carrier in a spray-dried redispersible oil-in-water emulsion to improve the bioavailability of poorly soluble drugs.

    • Maltodextrin may also be used as a tablet film former in aqueous film-coating processes.

    • Maltodextrin grades with a high DE value are particularly useful in chewable tablet formulations.

    • 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 also widely used in confectionery and food products, as well as personal care applications

    Under certain pH and temperature conditions maltodextrin may undergo Maillard reactions with amino acids to produce yellowing or browning. Incompatible with strong oxidizing agents.

    Maltodextrin is a readily digestible carbohydrate with a nutritional value of approximately 17 kJ/g (4 kcal/g). In the USA, it is generally recognized as safe (GRAS) as a direct human food ingredient at levels consistent with current good manufacturing practices. As an excipient, maltodextrin is generally regarded as a nonirritant and nontoxic material.

    Observe normal precautions appropriate to the circumstances and quantity of material handled. Eye protection is recommended. Maltodextrin should be handled in a well-ventilated environment and excessive dust generation should be avoided

    Corn syrup solids; dextrates; dextrin; starch.