Overview of Maltodextrin for Pharmaceutical Use Pharmaceutical maltodextrin products are made from high-quality starch as a raw material, which is liquefied by starch enzyme, then refined, concentrated, sprayed, and dried. It is a white to light yellow powder or granule; slightly odorless, tasteless or slightly sweet; hygroscopic, a novel low-sweetness, low-calorie, high-nutrient basic pharmaceutical excipient with wide-ranging effects and uses.

　　Application Fields and Advantages of Pharmaceutical Maltodextrin Pharmaceutical maltodextrin is a novel, low-sweetness, low-calorie, high-nutrient basic pharmaceutical excipient with wide-ranging effects and uses. It is mainly used in the pharmaceutical and food industries.

　　1) Excipients and Fillers

　　Due to its good solubility and binding force, it has a good shaping effect and can be used as an excipient and filler for tablets and powders.

　　2) Intravenous Infusion Nutrients

　　Pharmaceutical maltodextrin with low DE value has special effects in the treatment of diseases such as renal failure, liver disease, and amino acid disorders due to its low fluidity and low electrolyte content.

　　3) Ointments

　　Mix pharmaceutical maltodextrin with methylcellulose and polyethylene glycol to make an ointment, and spray the ointment onto the drug tablets. It can protect the shape of the granules and prevent deliquescence.

　　4) Compound Nutritional Fortifier

　　Mixing maltodextrin with vitamins, minerals, and other nutrients can produce various nutritional fortifiers. These fortified nutrients can be supplied through intravenous drips to critically ill patients who are in extremely poor catabolic states and urgently need to increase nutrition, such as patients with depression, severe sepsis, patients undergoing radiotherapy and chemotherapy for malignant tumors, and patients with severe burns and scalds.

　　5) Children's Food

　　It has certain physiological functions. Adding pharmaceutical maltodextrin to children's food can activate and proliferate beneficial bacteria, namely bifidobacteria, in the infant's intestines, promote children's digestion and absorption of dairy products, and benefit infant growth and development.

Dextrin (Dt)

Luyao Approval No. F2014059

CAS NO:9004-53-9

Dextrin Packaging Specifications: 25 kg/bag

Dextrin Quality Standard:CP2015 USP Current Edition

DextrinMain Uses:This product is mainly used as a binder for drug preparations, a filler for capsules, a thickener, and an emulsion stabilizer.

When starch is decomposed and hydrolyzed under the action of heat, acid, or starch enzyme, the large starch molecules are first converted into small intermediate molecules. These intermediate small molecules are called dextrin.

There are mainly the following three types:

(1) Dry Dextrin

It is a yellowish-white powder, insoluble in alcohol, but easily soluble in water, and has strong viscosity when dissolved in water.

(2) Maltodextrin

It is a starch derivative made by low-degree hydrolysis, purification, and spray drying of starch, without free starch. It has high viscosity, strong thickening property, good solubility, good instant solubility, good carrier property, low fermentation, low hygroscopicity, no peculiar smell, low sweetness, easy digestion and absorption by the human body, low heat, and low fat.DextrinIt is one of the ideal basic raw materials in the food industry and is increasingly widely used in the papermaking industry, daily chemical industry, fine chemical industry, and pharmaceutical industry.

(3) Cyclodextrin

It is a product of the action of cyclodextrin glucosyltransferase on starch. It is a cyclic oligosaccharide composed of six or more glucoses connected by α-1,4 glycosidic bonds. Among them, α-cyclodextrin, β-cyclodextrin, and γ-cyclodextrin, which are composed of six, seven, and eight glucose molecules respectively, are common and have been studied more, and are relatively large and relatively flexible molecules. The properties of cyclodextrin are somewhat similar to starch, and it can be stored for many years without deterioration. It can also exist stably in strongly alkaline solutions, while in acidic solutions, it is partially hydrolyzed into glucose and non-cyclic maltose. Because cyclodextrin does not have a reducing end, its reactivity is generally low, and only a few enzymes can hydrolyze it significantly.