FRACTIONATION OF MALTODEXTRINS BY ETHANOL

Potato starch and waxy maize starch derived maltodextrins were fractio nated by ethanol precipitation. Fractional precipitation was effective in separating the maltodextrins into fractions of different size as e videnced by their gel permeation profiles and their degrees of polymer isation. At a given ethanol concentration, the size of the precipitate d material clearly depends upon the initial concentration of the malto dextrins in solution. (C) 1998 Elsevier Science B.V.