Enhancing Thermoplastic Starch with Maltodextrin: Key Properties and Performance Insights

We’d like to congratulate Lata Rana, Saffana Kouka, Veronika Gajdosova, Beata Strachota, Magdalena Konefał, Vaclav Pokorny, Ewa Pavlova, Zdenek Stary, Jaroslav Lukes, Marek Patocka, Veronika Hegrova, Ivan Fortelny, and Miroslav Slouf for their remarkable work on the preparation and properties of thermoplastic starches (TPS) with maltodextrin and TiO2 nanoparticles.

We’re thrilled that LiteScope AFM-in-SEM played an important role in supporting their study, helping to analyze the morphology and mechanical properties of the material. It’s always a pleasure to see how our technology can contribute to advancing research in material science.

In their research, the team discovered that the addition of maltodextrin reduced the viscosity of the TPS system, affecting processing temperatures and system homogeneity. These findings have significant implications for both technical applications like energy savings and biomedical applications involving temperature-sensitive additives, such as antibiotics.

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