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Information @ a Glance

Contents on the CD Rom

  • Maltodextrin is a creamy white hygroscopic powder, moderately sweet in taste.
  • Maltodextrin is the simplest form of sugar, has a soft mouthfeel and is easily digested.
  • Maltodextrin is a mixture of glucose, maltose, oligosaccharides and polysaccharides.
  • Maltodextrins do not contain significant quantities of protein, fat or fiber.
  • Maltodextrins are not made from or contain malt products.
  • The main characteristic of this carbohydrate is that it provides body to a food product without appreciably increasing the sweetness while retaining
    the calorific value.
  • Another characteristic of Maltodextrin subject to medical confirmation is that this carbohydrate is more easily digested and more easily tolerated by the diabetic persons.
  • Maltodextrin is a starch hydrolysis product ranging up to 20 DE.
  • Transformation of maltodextrins into a dry particulate form results in much reduced volume and longer shelf life.
  • Secondary structure of maltodextrin Phosphorylase from Escherichia coli has been predicted using Chou-Fasman model.
  • Maltodextrin is a synthetically manufactured long chain carbohydrate. Also known as a polysaccharide (many sugars).
  • Maltodextrin is artificially created when acids or other enzymes are applied to cornstarch, which breaks the starch into medium-length chains of dextrose (glucose) molecules.
  • Maltodextrins and corn syrup solids are each mixtures of glucose polymers produced by the controlled depolymerization of corn starch.
  • Maltodextrin is used extensively in coffee whiteners, imitation sour creams, imitation cheeses and whipped toppings.
  • Maltodextrin is used as a moisture holding agent in breads and meats for preparing non-hygroscopic fondants and as a dispersing agent in instant drink concentrates.
  • It is aloes used as base in preparation of food products such as health drinking, soups Milk shakes etc.
  • Bacillus subtilis can utilize maltose and maltodextrins that are derived from polysaccharides, like starch or glycogen.
  • A slurry method has been developed to produce proniosomes using maltodextrin as the carrier. The time required to produce proniosomes by this simple method is independent of the ratio of surfactant solution to carrier material and appears to be scalable.
  • Differential scanning calorimetry (DSC) is a technique used to measure the enthalpy (D
    H) required to melt the crystallization of starch.
  • Three samples were analyzed to determine if liquid or solid-state NMR techniques could be utilized to quantify adulteration of licorice powders by maltodextrin.
  • Binding of maltodextrins to solubilized LamB trimers was
    detected by two techniques: fluorography of bound sugar
    complexes in SDS polyacrylamide gels and flow dialysis experiments.
  • Maltodextrin is one of best basic materials in food industry, and it is applied broadly day by day in papermaking, daily chemicals, fine chemicals and pharmaceutical industry.

General Information

  • Maltodextrin
  • About Maltodextrin
  • Maltodextrin Key Points
  • Maltodextrin Varieties
  • What is Maltodextrin?

Company Profiles

  • China Company from Guangzhou
  • China Company
  • Company from China
  • China Company from Shangdong
  • China Company from Hong Kong
  • Company from USA


  • Cassava and corn starch in maltodextrin production
  • Evaluation of Different Parameters Effect on
    Maltodextrin Production by "-amylase Termamyl 2-x
  • Laboratory scale production of maltodextrin and glucose syrup from banana starch.


  • Dextrose & Maltodextrin an in-depth analysis
  • Crystal Structure of Cyclo/Maltodextrin Binding Protein
  • Characterization of the surface stickness of droplets of fructose-maltodextrin mixtures during dehydration.
  • Making the Most of Maltodextrins
  • Predicted secondary structure of maltodextrin Phosphorylase from Escherichia coli as deduced using Chou-Fasman model
  • The Maltodextrin System of Escherichia coli: Metabolism and Transport


  • Complexes of 3.6 kDa Maltodextrin with Some Metals
  • Influence of preparation conditions of maltodextrin gel on food texture.
  • Maltodextrin Utilization Plays a Key Role in the Ability of Group A Streptococcus To Colonize the Oropharynx
  • Maltodextrin-Based Proniosomes
  • The Role of the Maltodextrin-binding Site in Determining the Transport Properties of the LamB Protein
  • Maltose and Maltodextrin Utilization by Bacillus subtilis


  • Evaluating the performance of a maltodextrin-gel as a partial replacement for fat in a high-ratio white-layer cake formulation
  • Quantifying Adulteration of Licorice With Maltodextrin by Liquid and Solid-State NMR
  • Stoichiometry of Maltodextrin-Binding Sites in LamB, an Outer Membrane Protein from Escherichia coli
  • Transport of Maltodextrins through Maltoporin: A Single-Channel Study


  • Maltodextrin/defoaming composition combinate
  • Cement compositions comprising maltodextrin
  • Salt substitute containing potassium chloride coated with maltodextrin and method of preparation
  • Maltodextrin coating
  • Chemically derivatized maltodextrins
Material Safety Data Sheet
  • ACT+ Jr. Cuvette (JACT+)
  • Maltodextrin
  • Fibersol® 2
  • Globe® Plus 10 DE Maltodextrin 100210
  • Safety Data Sheet for Maltodextrin

Properties & Function

  • Mechanical and Structural Properties of Maltodextrin/Agarose Microgels Composites
  • Inferring the physical properties of maltodextrin / water systems in glassy state from the fitting parameters of the Free Induction Decay
  • Activation of E350A mutant maltodextrin phosphorylase by exogenously added acetate
  • Influence of maltodextrin dextrose equivalent  value rheological and dispersion properties of sunflower oil in water emulsions.
  • Maltodextrin Stimulates Growth of Bacillus cereus and Synthesis of Diarrheal Enterotoxin in Infant Milk Formulae


  • Clintose®
  • Fibersol-2Tm
  • Maltodextrin Syrup 20 DE


  • Plant from China 
  • Plant from Gujarat
  • Plant from India
  • Plant from USA

Consultant & Turnkey Providers

  • Consultant from Minnesota
  • Turnkey Providers from New Zealand
  • Turnkey Providers from USA

Report & Market

  • Comparison of Maltodextrin Wound Care to Standart Wound Care in the Treatment of Diabetic Foot Ulcers
  • Initial Assessment Report for recognise resistant maltodextrin (RMD) as a dietary fibre
  • MalK, the ABC component of the Escherichia coli maltodextrin transporter, inhibits the transcriptional activator MalT by antagonizing
    inducer binding
  • X-ray Structures of the Maltose–Maltodextrin-binding Protein of the Thermoacidophilic Bacterium Alicyclobacillus acidocaldarius Provide Insight into Acid Stability of Proteins
  • Summary of Chinese Manufacturers of Maltodextrin

Equipment & Raw Material Suppliers

  • Storage Behavior of Maltodextrin Checked by TGA Sorption Analyzer
  • Maltodextrins Triple Detector
  • Spray Dryers
  • Sanitary Mixing Equipment
  • Corn Starch Suppliers
  • Maize Starch Suppliers
  • Starch Suppliers


  • Suppliers of Maltodextrin
  • Selling Leads of Maltodextrin
  • Maltodextrin Suppliers
  • Maltodextrin Exporters
  • Maltodextrin Manufacturer / Suppliers


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