Maltodextrin is a polysaccharide that is used as a food additive. It is made from refined cornstarch enzymatically by advanced processing technology and is usually found as a creamy-white hygroscopic Spray dried powder. Maltodextrin is easily digestible, being absorbed as rapidly as glucose, and might be either moderately sweet or almost flavorless.
Maltodextrin consists of D-glucose (dextrin) units connected in chains of variable length. The glucose units are linked with α(1→4) bonds. Maltodextrin is typically composed of mixtures of chains that vary from three to nineteen glucose units long. Maltodextrins are classified by DE (dextrose equivalent) and have a DE of 20 or higher, mostly between 5 to 20. Above DE 20, the European Union's CN code calls it glucose syrup.
- White powder with yellowish shadow, no irregular shape, no visible impurities by naked eyes, With the flavor of maltodextrin
- Well fluidity, no particular smell. Well solubility with proper mucosity.
- Low hydroscopicity, less agglomeration, Good carrier for sweeteners, aromatizer and stuffing.
- Emulsification and consistency, improving the shape and structure of food.
- Easy absorption suitable as food stuffing for the invalid as well as the elders and infants.
- Good stableness against recrystallization.