Product Name: Maltodextrin
Molecular formula: C_6nH_(10n+2)O_(5n+1) 
EINECS: 232-940-4 
Product Categories: Carbohydrates and Starches; Natural Polymers; Polymer Science 
Melting Point: 240 °C (dec.)(lit.)
solubility: H₂O: 0.1 g/mL hot, complete, yellow to very deep yellow 
Appearance: yellow powder
Classification Code of Maltodextrin (CAS NO.9050-36-6): TSCA Flag XU [Exempt from reporting under the Inventory Update Rule]

 Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless. It is commonly used for the production of natural sodas and candy such as SweeTarts.

 Maltodextrin can be enzymatically derived from any starch. In the US, this starch is usually corn; in Europe, it is commonly wheat. While wheat-derived maltodextrin may cause concern for celiacs that it may contain gluten, maltodextrin is such a highly processed ingredient that the protein is removed, rendering it gluten free. If wheat is used to make maltodextrin, it will appear on the label. Even so, the maltodextrin will be gluten free.

When heated to decomposition it emits acrid smoke and irritating fumes.
Safety Statements: 24/25 
S24/25:Avoid contact with skin and eyes.
WGK Germany: 3
RTECS: HH9450000

  Maltodextrin (CAS NO.9050-36-6), its Synonyms are Fibersol 2(E) ; Instant Stellar ; Lycatab ; Maldex 15 ; Maltodextrins .