maltodextrins

Maltodextrins are a group of polysaccharides derived from starch by partial hydrolysis. They consist of glucose units linked predominantly by α-1,4 glycosidic bonds, with chain lengths that vary. The degree of hydrolysis is expressed as the dextrose equivalent (DE); maltodextrins typically have a DE between about 3 and 20. Lower DE maltodextrins are longer and less sweet, while higher DE varieties are shorter and somewhat sweeter, though not as sweet as sucrose.

Production of maltodextrins involves enzymatic treatment of starch, usually starting with alpha-amylase to break starch into dextrins, followed by glucoamylase to obtain shorter chains. The result is a white to off-white, water-soluble powder that is neutral or mildly sweet and highly hygroscopic.

In food and beverage manufacturing, maltodextrins are used as thickeners, bulking agents, stabilizers, and texture enhancers. They provide body and mouthfeel without adding strong sweetness, and are common in beverages, dairy products, sauces, baked goods, cereals, and snacks. They also serve as carriers for flavors and nutrients. Beyond food, maltodextrins are employed as excipients in pharmaceuticals and as humectants or thickening agents in cosmetics and personal care products.

Nutrition and safety: maltodextrins are rapidly digested to glucose and typically have a high glycemic index, with the exact value influenced by DE. They are generally considered safe for most people, but individuals with wheat-related allergies or celiac disease should verify the starch source. Maltodextrins from corn or potato are usually gluten-free; those from wheat may contain trace gluten.