Maltodextrins are starches that have been partly hydrolyzed in order to obtain characteristic properties like increased solubility and certain viscosity properties.

It is a  non-sweet, nutritive saccharide polymer that consists of a long chain of D-glucose units that has a DE*) of less than 20. Maltodextrins is prepared as a white powder or a concentrated solution at 50-75% DS**) by hydrolysis of starch with a high content of amylopectin such as: Waxy maize, potato starch or tapioca starch. Liquid maltodextrins have typically a limited lifetime due to the tendency to retrograde, forming cloudy syrups.

Maltodextrins have experienced an enormous growth during the last 20 years for speciality products within food and pharmaceutical industries.

Generally maltodextrins can be tailored to one of the below-mentioned applications.

Some of the main application areas are: carrier/bulk agent, spray drying aid, food coating, flocculation agent, thickener and stabilizer in e.g. sauces, soups, dressings and dairy products.

*)  DE:  Dextrose Equivalents
**) DS: Dry Substance