Definition and Areas of Use:
Maltodextrin, obtained by partial hydrolysis of starch; are water-soluble, tasteless products and are defined by the FDA as products with DE values lower than 20. Also on the GRAS list, maltodextrin; is an excellent mass builder for standard and low-fat products.
Maltodextrin is an intermediate product between starch and glucose obtained during controlled starch hydrolysis involving enzymes such as bacterial alpha amylase, and undergoes additional conversion processes to have the desired DE between 4-30. Following these processes, the product is refined with processes such as clarification, carbon treatment and ion exchange and spray dried to 3-5% moisture level.
Maltodextrin, a white, low-sweet powder, does not retain water on its own, but its solution shows very high viscosity. Due to its vague neutral taste, it does not affect other food aromas, disperses easily in cold and water-based systems, and exhibits a structure that can maintain its clarity and visual appearance.