Maltodextrin

Maltodextrin is a carbohydrate produced by partial hydrolysis of starch, yielding a white, hygroscopic powder with dextrose equivalent (DE) values commonly between 3 and 20. It is typically neutral- to slightly sweet-tasting, depending on the DE.

Production sources include corn, potato, tapioca, and rice starches. The production process involves enzymatic hydrolysis with amylases, followed by filtration, drying, and sometimes drying into flakes or powders. The resulting maltodextrins vary in DE, which influences sweetness, solubility, and viscosity.

Uses span food, pharmaceutical, and cosmetic sectors. In food, maltodextrin acts as a thickener, bulking agent, texture modifier, and carrier for flavors and colors. It helps improve mouthfeel and stability in beverages, sauces, baked goods, and snacks, and is common in instant products and infant formula. In pharmaceuticals and nutraceuticals, it serves as an excipient, binder, or filler, and in cosmetics as a moisture-retaining additive.

Nutritionally, maltodextrin is rapidly digested to glucose, providing about 4 kcal per gram. Its glycemic response is typically high and is influenced by the DE value and the overall food matrix. It is not a dietary fat or protein source, and its use should be considered in carbohydrate- or energy-controlled diets.

Safety and regulation: maltodextrin is widely regarded as safe and is commonly listed as a permitted carbohydrate ingredient. It is not usually an allergen. If derived from gluten-containing grains, trace gluten may be present, though many products use corn or potato sources and are gluten-free. Proper labeling clarifies origin and potential cross-contamination. Storage is in a dry, cool place, as it is highly hygroscopic.