Excerpted: ADM's 5 D.E. Maltodextrin is a non-sweet, nutritive saccharide that is produced as a white, odorless powder. This specialty product has a multitude of functional properties and can be utilized in a wide range of applications. Some of the properties that make ADM's maltodextrins highly versatile are low sweetness, binding properties, solubility, non-hygroscopic, low browning tendency, freezing point control, crystal inhibition, film forming properties, and low osmotic pressure. Typically, maltodextrins have various off flavors, odors and even color differences. Characteristics to look for in a maltodextrin: appearance, taste, odor, white powder, bland, odorless.

Clintose Mlatodextrins are consistently bland or neutral in flavor and odor and are water-white in color. This allows the formulator to increase the amount of maltodextrin used because the maltodextrin does not mask the desired flavors in the product. In terms of clarity, Clintose Maltodextrin has elminated any haze or color-forming compounds, which is very important in beverage applications. This property makes them superior flavor carriers and carbohydrate sources in instant beverage mixes, sport drinks and soft drinks. Most maltodextrins retrograde or have color changes after 24 hours, but Clintose Maltodextrins has been processed to remain stable, giving improved color removal and color stability. Known amounts of minerals can be added in the application when the maltodextrin is free of any trace minrals and inorganic ions. Clintose Maltodextrins has a total absence of minerals, which might be an advantage in the pharmaceutical and nutraceutical industry, allowing the addition of minerals to the application system. Some essential properties are:
Dextrose Equivalent

Moisture, % max...... 6.0

PH, 20% solution.... 4.5

The typical Carbohydrate Profile (Dry Basis):

Dextrose, %	0.3
Maltose, %	0.8
Trisaccharides, %	1.3
Tetrasaccharides, %	1.4
Higher saccharides, %	96.2

In terms of microbiology, the total plate count is 100/g max, mold and yeast are both at 50/g max, and it is negative for coliforms, E. coli and salmonella. This food ingredient is Generally recognized as Safe (GRAS) and complies with all the conpendial requirements of the U.S. National Formulary and Food chemical Codex.

Updated: Thursday, September 6, 2007.