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Dextrins are white, yellow, or brown powders that are partially or fully water-soluble, yielding optically active solutions of low viscosity. Most of them can be detected with iodine solution , giving a red coloration; one distinguishes erythrodextrin (dextrin that colours red) and achrodextrin (giving no colour).
The digestion-resistant maltodextrin ingredient has several properties exploited in food or beverage manufacturing: it is a low-moisture (5% water), free-flowing, fine white powder that disperses readily in water; it is clear in solution with low viscosity; it is odorless, slightly acidic, and has a bland flavor; it is 90% dietary fiber. [3]
β-Cyclodextrin exists as a white (colorless) powder or crystals. The density of its saturated hydrate crystal (βCD·12H 2 O) is 1.46 g/cm 3. β-Cyclodextrin is moderately soluble in water and glycerin; well soluble in dimethyl sulfoxide, dimethylformamide, pyridine, HFIP, and ethylene glycol; and insoluble in ethanol and acetone. [3]
γ-Cyclodextrin exists as a white (colorless) powder or crystals. The density of its hydrate crystal (γCD·14H 2 O) is 1.41 g/cm 3. γ-Cyclodextrin is well soluble in water and dimethyl sulfoxide, poorly soluble in methanol. [2]
The following chart shows the solubility of various ionic compounds in water at 1 atm pressure and room temperature (approx. 25 °C, 298.15 K). "Soluble" means the ionic compound doesn't precipitate, while "slightly soluble" and "insoluble" mean that a solid will precipitate; "slightly soluble" compounds like calcium sulfate may require heat to precipitate.
All cyclodextrins are white, water-soluble solids with minimal toxicity. Cyclodextrins tend to bind other molecules in their quasi-cylindrical, lipophilic interiors. The compound is of wide interest because it exhibits host–guest properties, forming inclusion compounds. [2] This inclusion (and release) behavior leads to applications in ...
Black = dextrin film Red = alcohol mixture. Powdered alcohol is made by a process called micro-encapsulation. An auxiliary material for a capsule may be any readily water-soluble substance (e.g. carbohydrate such as dextrins (starch hydrolyzate), protein such as gelatin). For powdered alcohol, maltodextrin (a type of dextrin) was chosen.
Maltose is a malt component, a substance obtained when the grain is softened in water and germinates. It is also present in highly variable quantities in partially hydrolyzed starch products like maltodextrin , corn syrup and acid-thinned starch.