DEXTRIN ON SEPHAROSE
dextrin 10
CAS: 9050-36-6
Molecular Formula: C12H22O11
DEXTRIN ON SEPHAROSE - Names and Identifiers
DEXTRIN ON SEPHAROSE - Physico-chemical Properties
| Molecular Formula | C12H22O11 |
| Molar Mass | 342.29648 |
| Melting Point | 240 °C (dec.) (lit.) |
| Solubility | H2O: 0.1g/mL hot, complete, yellow to very deep yellow |
| Appearance | powder |
| Color | yellow |
| Storage Condition | room temp |
| MDL | MFCD00146679 |
| Use | Used in candy, beverage, instant noodles, paper, cosmetics, pesticides and other industries |
DEXTRIN ON SEPHAROSE - Risk and Safety
| Safety Description | 24/25 - Avoid contact with skin and eyes. |
| WGK Germany | 3 |
| RTECS | HH9450000 |
| FLUKA BRAND F CODES | 3 |
| HS Code | 35051000 |
DEXTRIN ON SEPHAROSE - Reference
| Reference Show more | 1. Sun Daokai, fan Yiqin. Exploration on the relationship between surface characteristics and hygroscopicity of different Achyranthes bidentata extracts [J]. Chinese herbal medicine 2018 41(03):677-681. 2. Zhu Yuchao, Cheng Jianming, Yan Yuanyuan, et al. Study on spray drying process of Wenjing Zhitong decoction extract based on mixture design [J]. Chinese Journal of Traditional Chinese Medicine, 2020, v.45(01):106-113. 3. Sun Daokai, fan Yiqin. Correlation between surface characteristics and hygroscopicity of Achyranthes bidentata extract powder with different excipients [J]. Chinese traditional medicines, 2018, 040(002):326-330. 4. Liu Sulian, Zhang Rui-Rui, Xu You Rui. Preparation of effervescent tablets of momordica grosvenori compound beverage [J]. Food Science and Technology, 2020. 5. Liu Changyuan, Fang Dong Road, Tang Jing, etc. Effect of reheating on volatile flavor compounds of Lentinus edodes soup based on electronic nose and GC-IMS analysis [J]. Journal of Food Science and Technology, 2020, 23 (4):46-53. 6. Yang Nan, Luo Fan, Fei Xueqian, etc. Antioxidant activity and content analysis of Maillard reaction products in Camellia oleifera seed [J]. Forestry Research, 2019, 032(003):135-141. 7. Yang Peng, Shen Wang Yang, Xiaoyi Liu, et al. Preparation and quality analysis of oil-tea camellia seed oil microcapsules [J]. Food and fat, 2019. 8. Qian Ling, Zheng Yiwen, Lin Ying, etc. Whole-cell catalytic production of maltotriose by Pichia pastoris surface-displayed maltotriose generating enzyme [J]. Food Science and Technology, 2020, 30 (5):1-7. 9. Wang Ya Wen Xin Zhong Hao Gao Wei Na Pu Ling Ling Ling Shi ta la Yao station attacked the Yeguo Yangtze River. Comparison of glucose-elevating effects of different carbohydrates [J]. Journal of Preventive Medicine of PLA, 2017, 35(09):1041-1043, 1068. 10. Xu Sining, Tang Zhishu, Liu Hongbo, Song Zhongxing, Wang Mei, Sun Jing. Establishment of spray drying process of Qinqi Fengshi decoction extract and physicochemical properties of its extract powder based on QbD concept [J]. Chinese traditional medicines, 2021,43(01):168-173. 11. Liu Hongbo, Xu Sining, Tang Zhishu, Sun Jing, Song Zhongxing, Cui Chunli, Yu Jin Gao, Shi Xinbo, Sun Xiaochun. Optimization and in vitro evaluation of Qinqi rheumatism prescription gel matrix components [J]. Chinese new drugs and clinical pharmacology, 2020,31(10):1233-1238. 12. Kiramat Ali Shah, Gao Binbin, Li Jieqiong, Cui Jinhao. Effect of propylene glycol on the pharmaceutical properties of rizatriptan polysaccharide/maltodextrin oral fast dissolving film [J]. Contemporary Chemical Engineering, 2020,49(11):2379-2382. 13. Muhammad, zafarulnah, et al. "Integration of polysaccharide-thermoprotectant formulations for microencapsulation of lactobacterium plantarum, Apple of survivability and physico-biochemical properties." Food hydrocol 14. [IF=4.522] Shuanghai Hu et al."Ganoderma lucidum polysaccharide inhibits UVB‐induced melanogenesis by antagonizing cAMP/PKA and ROS/MAPK signaling pathways."J Cell Physiol. 2019 May;234(5):7330-7340 15. [IF=2.863] Sining Xu et al."Microencapsulation of sea buckthorn (Hippophae rhamnoides L.) pulp oil by spray drying."Food Sci Nutr. 2020 Nov;8(11):5785-5797 16. [IF=2.153] Tang Ying et al."Stabilization of Chinese Gallnut (Galla Chinensis) Tannins by Spray-Drying Microencapsulation for Natural Hair Coloring."Fiber Polym. 2020 Jun;21(6):1283-1292 17. [IF=1.614] Ying Tang et al."Stabilisation and detoxification of henna (Lawsonia inermis L.) extract for hair dye cosmetics by spray-drying encapsulation."Color Technol. 2019 Dec;135(6):439-450 18. [IF=2.19] Zhili Ma et al."Effects of different carriers on physicochemical and antioxidant properties of freeze-dried mulberry powder."Journal Of Food Processing And Preservation. 2022 Jan 16 19. [IF=7.491] Xiaolan Li et al."Improvement of betalains stability extracted from red dragon fruit peel by ultrasound-assisted microencapsulation with maltodextrin."Ultrason Sonochem. 2022 Jan;82:105897 20. [IF=4.539] Hai-Hua Chen et al."A pH-controlled curcumin-loaded emulsion stabilized by pea protein isolate-maltodextrin-epigallocatechin-3-gallate: Physicochemical properties and in vitro release properties."COLLOIDS AND SURFACES A- PHYSICOCHEMICAL AND ENGINEERING ASPE |
DEXTRIN ON SEPHAROSE - Standard
Authoritative Data Verified Data
The edible starch of this strain was refined by enzymatic or acid hydrolysis.
Last Update：2024-01-02 23:10:35
DEXTRIN ON SEPHAROSE - Trait
Authoritative Data Verified Data
- This product is white or off-white powder or granules; Slightly odorous, tasteless or slightly sweet; With hygroscopicity.
- This product is soluble in water, almost insoluble in anhydrous ethanol.
Last Update：2022-01-01 11:22:30
DEXTRIN ON SEPHAROSE - Introduction
Corn starch; DE value 15-20
Last Update：2022-10-16 17:30:02
DEXTRIN ON SEPHAROSE - Differential diagnosis
Authoritative Data Verified Data
take about l g of this product, add 10ml of water to dissolve, slowly drop the alkaline copper tartrate test solution with slight temperature, and then generate red precipitate.
Last Update：2022-01-01 11:22:31
DEXTRIN ON SEPHAROSE - Exam
Authoritative Data Verified Data
acidity
Take 2. 0g of this product, Add 10ml of water to dissolve, according to law (General 0631),p H value should be 4. 5~6. 5.
insoluble in water
take this product 5. Log (based on dry product), put it in a beaker, dissolve 50ml of water, and then filter it through a 3-melting crucible dried to constant weight at 105°C while hot, the beaker is washed with 50m l of water at 35-40°C, and the filter residue is dried to constant weight at 105-c. 0%.
Protein
take about 10g of this product, weigh it accurately, put it in a 500ml caprolactone flask, add anhydrous potassium sulfate 10g and copper sulfate 0 .5G, slowly add 50ml of sulfuric acid, and determine the nitrogen content (General 0704 method 1) by multiplying by 6. 2. Protein content should not exceed 0.1%.
sulfur dioxide
take 5g of this product, precise weighing, put it in 250ml iodine bottle, add Oml to dissolve, add 5ml hydrochloric acid and starch indicator liquid lm l, immediately titrate Olmol/L) the solution was titrated to change from light yellow to light blue to purple red and the results were corrected with a blank test. Each l iodine titrant (0. 01mol/L) corresponds to 6406mg of SOz, containing no more than 0. 004% of sulfur dioxide D
.loss on drying
take this product, dry to constant weight at 105°C, lose no 0831 weight (general rule).
ignition residue
take 2.0g of this product and check it according to law (General rule 0841).
Heavy metals
The residue left under the item of burning residues shall be inspected according to law (General Principles and second law), and the content of heavy metals shall not exceed 5 parts per million.
arsenic salt
take this product 2. 0g, add calcium hydroxide l.O g, add appropriate amount of water, stir, dry, charring with small fire, then full Ash with 500~600°C, cool, add hydrochloric acid 8m l and water 23 m l, inspection according to law (the first law of the general principles), should comply with the provisions (0. 0001%). D E value 0.5g of anhydrous glucose control substance was precisely weighed, placed in n l measuring flask, dissolved with water and diluted to the scale, and then shaken to be used as glucose solution. At the time of pre-titration, 10ml of Alkaline copper tartrate test solution was accurately measured. In the shaped bottle, add 20 m l of water and 3 pieces of glass beads, and add 24 m l of glucose control solution with 50ml burette, shake well, place in electric furnace and heat to boiling, keep boiling slightly, add 2 drops of 1% methylene blue solution, continue to use glucose control. Titration, until the blue just disappeared (the entire titration process in 3 minutes to complete the official titration, pre-added less than the pre-titration of the glucose control solution til. Operation with pre-titration, and do parallel test. Take an appropriate amount of this product (attached table), Precision weighing, 250ml flask, Add. After dissolution, cool, dilute to the scale with water, shake well, dissolve and pre-drip as a test sample, take 10ml of Alkaline copper tartrate test solution with precise volume, add 20 m l of water to the cone, add 3 pieces of glass beads, add a certain I test solution with a 50m burette, and operate according to the same method as the glucose reference solution. The sample solution of 0. 5m l less than pre-titration is added in advance for formal titration. The operation method is the same, and parallel test is performed.
microbial limit
This product shall be taken and inspected according to law (General Principles 1105 and 1106). The total number of aerobic bacteria per l g of test product shall not exceed lOOcfu, mold and yeast shall not exceed lOOcfu, E. Coli should not be detected.
Last Update：2022-01-01 11:22:32
DEXTRIN ON SEPHAROSE - Category
Authoritative Data Verified Data
pharmaceutical excipients, coating materials; Diluents, adhesives and thickeners.
Last Update：2022-01-01 11:22:32
DEXTRIN ON SEPHAROSE - Storage
Authoritative Data Verified Data
sealed and stored in a dry place.
Last Update：2022-01-01 11:22:32
DEXTRIN ON SEPHAROSE - Reference Information
| EPA chemical substance information | information provided by: ofmpeb.epa.gov (external link) |
| Source | Maltodextrin is a kind of polysaccharide with nutritional value, hydrolysis, conversion and drying were controlled by enzymatic process to a low degree. Its raw material is containing starch corn, rice, etc., can also be refined starch, such as corn starch, wheat starch, cassava starch. At present, the maltodextrin series products produced in various parts of China are produced by enzymatic process using corn, rice and other direct raw materials. Its DE value (dextrose equivalent, reducing sugar equivalent) is less than 20. |
| Introduction | as a food additive, in the case of adding an appropriate amount, it will not cause harm to the human body. For example, in some probiotic preparations, maltodextrin plays a role as a carrier, because the volume of bacteria is very small, if there is no carrier, there is no way to carry these bacteria, and the characteristics of these bacteria may also be unstable. Maltodextrin was studied in the early 50 s of the 20th century. W.J. The hydrolysis product of starch linked by alpha -1,4-glycosidic bonds was called maltodextrin by Hulan. In 1957, the corn industry research foundation of the United States defined maltodextrin as an incomplete hydrolysis product of corn starch, the now accepted definition of maltodextrin, which was proposed by the FDA in 1983, is not limited to hydrolysates of corn starch, but is a macromolecular replacement agent of the polysaccharide type. |
| properties | Maltodextrin is a white powder, soluble in water, moderate viscosity, thickening, stickiness, the effect of inhibiting sugar crystallization and stabilizing foam is good, has excellent emulsifying performance, and promotes product molding and the effect of adjusting product structure, and its moisture absorption is low, and it is not easy to agglomerate, the molding properties are also good, which can prevent the deformation of the product and improve the appearance. |
| Application | Maltodextrin is used in a variety of foods due to its mild taste, low sweetness and weak hygroscopicity. For example, maltodextrins may be used as fillers, carriers, flavor enhancers, humectants, dispersants, film formers, encapsulants, and the like. It is a low molecular carbohydrate, easy to be digested and absorbed by the human body, very suitable for infants and young children, the elderly and the weak gastrointestinal function, digestion and absorption of poor groups of moderate consumption of supplementary energy. But Maltodextrin is a small molecule sugar, blood sugar rise faster, is not conducive to the stability of blood sugar, is not suitable for a large number of food, especially not suitable for diabetic patients. In addition, maltodextrin vitamin, mineral content is low, is not suitable for consumption alone, and meat, vegetables and other food consumption, can delay the rise of blood sugar. |
| DE value | the trait of Maltodextrin is directly related to DE value, when the DE value of Maltodextrin is 4% ~ 6%, its sugar composition is all higher than four sugar. When the DE value is 9%~ 12%, the sugar composition is less than the proportion of low molecular weight sugars, while the polymer sugars are more. Therefore, this product has no sweet taste, is not easy to be damp, and is difficult to Browning. Used in food, can improve the touch of food, and produce strong viscosity. When the DE value is 13% ~ 17%, the sweetness is low, the moisture is not easy, the proportion of reducing sugar is low, the Browning is difficult, and the solubility is good. Used in food, can produce adaptive viscosity. When the DE value is 18% ~ 20%, it is slightly sweet, has a certain moisture absorption, and the reducing sugar is more appropriate, can cause browning reaction, and the solubility is good, and the use in food will not produce the effect of improving the viscosity. The traits of maltodextrin are affected by the DE value. |
| production method | after the sixties of the twentieth century, with the use of enzyme preparation in the starch sugar industry, the enzyme method was gradually replaced by the double enzyme method, it has become the main process for the production of maltodextrin in various countries. In the double enzyme method, the first is to paste the starch, and then use the liquefaction enzyme to reduce the viscosity of the starch and initially hydrolyzed to dextrin and oligosaccharides, and finally use the glucose amylase and isomerase to get different products. Double enzymatic reaction conditions are mild, less damage to equipment, less by-products, high product purity, has many advantages. At present, the main raw material of Maltodextrin is rice starch. |
| Use | maltodextrin can be used in candy, beverage, instant noodles, paper making, cosmetics, pesticide and other industries, as anti-crystallization and free-flow agents; Forming agents; Processing aids; Compatibilizing fillers; Stabilizers and thickeners; Surface polishing agents. |
Last Update：2024-04-09 21:21:28
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