Maltodextrin (MD) is a polysaccharide product derived from the partial hydrolysis of starch sources such as corn, rice, or wheat. It is typically produced through enzymatic or acid-enzymatic processes, followed by purification and spray-drying, resulting in a white to off-white, free-flowing powder. As a mixture of glucose, maltose, and higher oligosaccharides, it is distinct from sugar alcohols and serves primarily as a functional carbohydrate and processing aid in the food industry.

Core Characteristics: Governed by DE Value

The properties of maltodextrin are primarily defined by its Dextrose Equivalent (DE) value, which indicates the degree of starch hydrolysis. A higher DE value signifies greater hydrolysis and a higher proportion of simple sugars.

• Sweetness & Flavor: Ranges from virtually non-sweet (DE < 20) to mildly sweet (DE > 40), never approaching the sweetness intensity of sucrose.

• Solubility: Solubility increases with DE value; high-DE types dissolve readily in cold water, while low-DE types may require heating.

• Glycemic Impact: The GI is highly dependent on DE, varying from moderate (GI ~50-60 for DE < 20) to very high (GI > 90 for DE > 50).

• Caloric Value: At approximately 4 kcal/g, it is calorically equivalent to sucrose and is not a low-calorie ingredient.

• Hygroscopicity: Higher DE grades are more hygroscopic (moisture-absorbing), whereas low-DE maltodextrin exhibits low hygroscopicity, enhancing storage stability.

• Functional Stability: Generally heat-, acid-, and alkali-stable, with low-DE varieties being particularly resistant to browning (Maillard reaction).

Main Applications: Tailored by DE Value

DE 5–20 (Low DE)

• Core Functions: Thickening, bulking, shaping, and anti-caking.

• Applications:

  • Bakery & Snacks: Provides structure and improves crumb texture in cookies and cakes.

  • Confectionery: Used as a filler and shaping agent in hard candies.

  • Frozen Desserts: Acts as a thickener in ice cream, inhibiting ice crystal formation and improving smoothness.

DE 20–40 (Medium DE)

• Core Functions: Moisture retention, texture improvement, and carrier agent.

• Applications:

  • Dairy Products: Enhances the viscosity and mouthfeel of yogurt and infant formula.

  • Beverages: Serves as a bodying agent in juice drinks and sports beverages, and can help mask off-flavors.

  • Powdered Foods: Acts as an effective carrier for flavors, spices, and creamers due to its high solubility and low sweetness.

Beyond the food industry, maltodextrin finds use as an excipient in pharmaceuticals (e.g., tablet filler, syrup thickener) and in cosmetics for its humectant properties.