Maltodextrine

Maltodextrin, also spelled maltodextrine in some languages, is a polysaccharide produced from starch by partial hydrolysis. It is a white, water-soluble powder that consists of glucose polymers with a dextrose equivalent (DE) typically between 3 and 20. The lower the DE, the longer the glucose chains and the less sweet the product; higher DE values yield greater sweetness and a shorter chain length. Maltodextrin is not a single compound but a mixture of polymers of varying length.

Production usually starts with starch from sources such as corn, potato, rice, or wheat. The starch is enzymatically hydrolyzed using amylases, and the resulting syrup is filtered, purified, and dried to a powder. The DE is controlled to achieve the desired textural and sweetness properties.

Applications include its use as a food additive to provide bulk, improve texture, and stabilize flavors or nutrients. It is common in packaged foods, beverages, sauces, soups, baked goods, and infant formula. In sports nutrition, maltodextrin provides a rapidly absorbed energy source and can improve mouthfeel. It is also employed in pharmaceuticals and cosmetics as a binder or carrier substance.

Nutritionally, maltodextrin provides about 4 kilocalories per gram and is quickly converted to glucose in the body. Glycemic response depends on the DE and the food matrix. Most maltodextrin used in food is gluten-free, since it derives from starches like corn or rice, but cross-contamination or use of wheat starch in some processes can occur; labeling should be checked. Regulatory status varies by region, but maltodextrin is widely permitted as a food additive (often listed as E461). High intake can cause gastrointestinal discomfort in sensitive individuals, and diabetics should account for carbohydrate content. Storage is dry and cool to maintain shelf life.