Dissolve of Maltodextrin - (Nov/17/2013 )
Does anyone have any idea how to dissolve maltodextrin completely? I was trying to use distilled water (at room temperature), but it still can't dissolve completely. However when I used lactic acid, it can dissolved and no precipitate formed. What causing it happened?
Usually you can try to heat the water to increase the dissolved substance. Also the quantity you want to dissolve plays a role. Maltodextrin might be then form a viscous and turbid fluid as it's an oligosaccharide, perhaps this might be the observed precipitate?
I'm not sure how good maltodextrin is defined so solubility surely depends on the composition of the actual chemical you have: the more short chains you have the easier and the more will be dissolved. If you have mostly long chains it will become much more difficult (the chains vary from 2 to 20 sugar units), as it's more like starch then.
And why do you compare with lactic acid? This is a quite different molecule with different properties and size.
Thanks for the reply. The lactic acid that I used was actually directly collected from the probiotic milk culture. Initially, I am planning to centrifuge out the acid layer and replace it with dH2O, however the result of it is not as good as direct dissolve in the culture. Thus, I am doubting is it maltodextrin easily to be dissolved in acid solution?
I could not imagine why it should be better soluble in lactic acid. if you heat it up too much you might esterify the maltodextrin.
Thanks hobglobin, noted!